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Should I buy a Prime Rib from.. [Moved from Calif board]

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Ralphs or a butcher?

The price difference is $5.98 lb Ralphs.

$11.98 lb Butcher. I have never purcased a Prime Rib.

I spoke with the Manager at Ralphs who says, "he is the best butcher in the I.E.

I am purchasing for Christmas dinner. Ralphs said they can marinade it if I desire.

What do you think?

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  1. I've bought prime rib from both a meat market and supermarket. Based upon my experiences, the advantages a butcher shop would have over Ralph's is they can cut the specific number of ribs you like, sometimes from the best end, and they cut the meat from the chine and tie it back on (which s what you want because it makes it easier to cut when time to serve.) Also, I've heard (I emphasize HEARD, not know) that some supermarkets inject roasts with water, which will add weight, though I believe Ralph's is pretty reputable. Marinades only penetrate to around 1/4" into the meat, so he's not offering much.

    Bottom line, to me anyway, is more in how you cook it. You said you've never purchased one before, but have you ever cooked one before? That's going to be the tricky part, and there are numerous recipes and tips on how to do it. They're easy to do, which means they're easy to screw up. I do recommend you use a meat thermometer with a wired probe. That way you can leave it in whatever you cook it in (I roast mine on a barbecue) while monitoring the internal temperature. I've done several and only screwed up twice; one because my fathers thermometer was not working properly (it came out a little overdone), and one because the battery died in my thermometer in the middle of roasting (that came out a little too rare.)

    Good luck.

    1 Reply
    1. re: porkchop

      Thank you Porkchop! I believe I can do you good job on cooking the Prime Rib. I just don't want a lot of fat, which is what I told the butcher. He assured me is is the best gave me his name. I will ask for him.

    2. Before you go out and buy anything, I think some distinction should be made. When you refer to "prime rib" are you referring to a "standing rib roast" which is what you will find at most supermarkets, and which is usually graded USDA Select or Choice. Or are you referring to a standing rib roast that is graded "USDA" prime, and quite often aged before sale? The major factor differentiating the price of the former from the latter is grade of the meat, and whether or not it has been aged. Another factor would be the source of the beef, the majority of beef for sale in supermarkets is grain fed (corn), grass fed or purely organic beef will always cost more.

      If you are looking for a high end, restaurant quality Prime Rib experience, you will want to avoid all supermarket meat and find a high end butcher. There are some exceptions, in the supermarket realm. I am guessing you are located in the greater L.A. area so I would suggest you post a query on the Chowhound Los Angeles board specifically querying what butchers or supermarkets offer prime standing rib roasts.

      One last thought, in terms of "I spoke with the Manager at Ralphs who says, he is the best butcher in the I.E." If I was trying to sell you this advice and I told you I was the foremost authority on food and beverages in the I.E., would you believe that hyperbole?

      1 Reply
      1. re: ChinoWayne

        Thank you. LOL I guess i will be going with a butcher. This is the one I know of nearest to me.

        http://overlandmeat.com/About_Us.html

      2. The correct answer, of course, is neither. This time of year you should be buying all your meat at Costco. It's the exact same meat the expensive butchers get, packed in the same Cryovac, for about one-third the price. You can even get Prime, which most Supermarkets don't carry.

        1 Reply
        1. re: acgold7

          Thank you! I guess it won't hurt to call thewm tomorrow.

        2. RUN from anyone who is going to marinade such a beautiful cut of meat. A simple, but gennerous amt of S&P is all that's needed. Good luck finding prime grade and if you do, more luck affording it. Personally, for tenderness and affordability, I would look for "choice" - "select" is the lowest of the 3 top grades. For a more tender cut, request the roast be cut from the "small end", closest to the loin. The opposing larger end, is closer to the chuck and tougher. Leave the fat cap in tact for flavor and self-basting (this side UP!) it will melt away during roasting. For the best of both worlds, do have the bones cut off and tied back on. You'll get the presentation factor and flavor beni from the bones but can easily remove them for effortless slicing. The bones will be screaming hot, so remove them during the "resting phase" otherwise the roast temp will continue to rise dramatically and QUICKLY! Any roasted goodness remaining on the bones is chef's treat! Ina garten has a great technique for a 3-rib roast - high heat/low heat/high heat. Good luck and enjoy!!!

          1 Reply
          1. re: CocoaNut

            The meaty bones make a delicious treat the next day by brushing with a thin smear of Dijon mustard, garlic and thyme, sprinkle with some fresh breadcrumbs and drizzle with melted butter. Broil to crisp the crumbs and warm the meat, but not so long as to over cook the meat.

          2. I have just ordered a Rib Roast..bonless from Overland Meats Co. in the High Desert. going to season it for me, not marinade. $10.98lb
            I spoke with Costco's meat manager also. Their price is $9.99lb without bone, 8.99 for Prime standing Rib Roast, only difference is the bone. I ordered 6lbs. Since this is my first I will order my Prok Crown Roast from Ralphs. They are going to carve and tie it for me!

            Looking forward to good meats, wowing my guest, happy tummies, and lots of pictures.

            ~Health and happines to you and yours~

            9 Replies
            1. re: hair12

              So you paid more per pound for a lower grade? $11/lb for boneless from a butcher isn't going to be Prime. Nothing wrong with Choice, but you could have gotten that from Costco for about $7/lb.

              1. re: acgold7

                No, Costco is the same grade the manager said.
                I have just ordered a Rib Roast..bonless from Overland Meats Co. in the High Desert. going to season it for me, not marinade. $10.98lb
                I spoke with Costco's meat manager also. Their price is $9.99lb without bone, 8.99 for Prime standing Rib Roast, only difference is the bone. I ordered 6lbs. Since this is my first I will order my Prok Crown Roast from Ralphs. They are going to carve and tie it for me!

                Looking forward to good meats, wowing my guest, happy tummies, and lots of pictures.

                ~Health and happines to you and yours~

                1. re: hair12

                  No, I got that all from your previous post. But you said the Costco is Prime, but you didn't specify a grade for the Roast from Overland, and it's highly unlikely that at that price it is Prime. You should confirm. If it's Prime it's the best bargain in the state. I'm betting it's Choice, which, as I said above, is fine, but you can get it much cheaper.

                  Definitely call Overland and confirm what grade the meat is.

                  1. re: acgold7

                    Costco is 1 $ cheaper. More then likely it's not be prime either. I went in and seen this companies meat the other day.I will also try their apple almond bacon to wrap my green beans in. I will give them a try regardless of the cut Christmas dinner will be a wonderful treat.

                    1. re: hair12

                      Off-topic, but since you mentioned bacon, either Costco or Sam's has an excellent thick-cut black pepper bacon - i think Sam's. (Ate it at one of our trendy little restaurants and our server told the tale.)

                      1. re: CocoaNut

                        Thank you! I am glad to know several people have spoken highly of Costco meats. My sister gets her seafood for her annual New Years Day gumbo from Costco. Honestly I am not a big bacon person, for more then one reason, one being too much sodium. But I thought this apple almond bacon would be great for a holiday treat.

                      2. re: hair12

                        All of the Prime graded meats at Costco are packed in the blue styrofoam.

                        They order a certain number of pounds of a certain cut, usually Choice. If the supplier needs to round out the order, Prime is what they give Costco. Not always there, but easily seen when in the counter.

                        1. re: Cathy

                          Thank you, I will keep that in mind when visiting Costco.

                          1. re: Cathy

                            ... but note that the whole roasts in the Cryovac don't have trays at all. Look for the sticker.