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Prime Rib question

So my boyfriend's favorite thing EVAR is prime rib. I asked him the other day if there was anything he wished I would make more of (I cook dinner almost every night) and he says "prime rib" LOL

My (probably stupid) question is, is it possible to buy a prime rib roast for only 2 people? I suppose leftovers would be OK but I can't really afford to buy a piece of meat that makes enough for 8 people. I do have access to a nice butcher/meat market.

I'd like to maybe make us a nice pre-Christmas dinner for just the two of us, since we will be out of town visiting his family for the actual day and he was sick on Thanksgiving when my family was at our house, so he didn't eat a lot.

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  1. Yeah....Find a butcher shop near you, and just tell'em what you'd like, no worries. You can even try your local supermarket, avoid the tattooed, pierced kid with the blank, chumlee type stare, and ask to talk to the meat manager. Most places can still cut whatever you ask for

    1 Reply
    1. re: BiscuitBoy

      That's right; most any market that actually cuts meat will sell this by the rib. I'd always buy an extra rib just for the lovely leftovers …

    2. Of course you can make prime rib roast for 2 people, but as you've pointed out, there are going to be leftovers and cost. Since the boyfriend is the one who's asking, I'd suggest he be the one paying.

      Anyway, in theory you can do a one-rib prime rib roast, but it falls into the category of "large rib steak" because that's pretty much what it looks like. Cook it like a steak, sous-vide, cook in a salt dome etc etc, but just don't overcook. A two-rib roast looks more like a roast, so your call.

      1. We have a similar challenge. We usually end up with a small one rib roast. We address the problem of getting it to stand upright for roasting by bracing the roast with a couple of BBQ skewers. For us we still have leftovers which we reheat in leftover gravy.

        1. I recommend you purchase a three bone roast.....most supermarkets will have them on sale for the upcoming holidays priced @ 4.99/lb.....You could purchase a smaller one, but it will cook faster like a steak and wont be as tender as a longer low and slow roasting.

          If you like leaner beef and less fat, then ask for the First Cut.....or Ribs 10 through 12....It comes from the Loin End and has a larger eye.

          The Second Cut......Ribs 6 through 9, .......which comes from closer to the cow's shoulder (aka the chuck) are referred variously as the "chuck end,"or "blade end," It's got more separate musculature, and more large hunks of fat.

          3 Replies
          1. re: fourunder

            good advice...that's about as small as I would go. Like Will said, it will get gobbled in short order

            1. re: BiscuitBoy

              I think I'd cook it just for the sandwiches!

            2. re: fourunder

              Another vote for a 3-ribber. Less than that & what you'll really be getting is nothing more than a thick steak. You really need 3 ribs to make it a roast. And honestly - nothing will go to waste. Just like with a turkey, there are so many things you can do with any leftovers.

            3. I always buy a 3 pounder which usually has three ribs. It's just two of us, and we're not big eaters. We usually only have enough left overs for the both of us to eat one more time. That's with potato gratin and asparagus on the side.

              1. Back in the last century, Peg Bracken wrote (in the I Hate to Cook Cookbook) about cooking a rib roast for a few. Freezing and aluminum foil were involved.

                1. I've been to a butcher shop where they did a 3 ribber, loin end please, for me. I don't think you want it any thinner. If you don't have a butcher shop available, try Costco. You can request, in advance, a 3 ribber.

                  1 Reply
                  1. re: treb

                    Your Costco will do custom meat cutting? Lucky! I've asked at the two closest to me, and they both say they'd only do custom cutting if I was purchasing by the case and paying in advance.

                  2. My wife and I like prime rib very much. We usually do a three rib roast. We ask the butcher to cut off the bones, then time them back on -- that makes carving easy. A couple weeks ago the grocery had a 3.99/# special so she got a two rib roast. She did not have them cut the ribs off. It stood well in the pan and made a nice roast. We have so far had French Dip and stew-over-puff-pastry-cups with the leftovers. The dog gets the bones. We have about one light lunch serving left.

                    We tend to dry age the meat in the refrigerator for about 6-7 days. It greatly improves the flavor and texture, particularly of grocery store meat.

                    4 Replies
                    1. re: travelerjjm

                      I've dry aged for 21 days, makes for some excellent flavor and intensity. I always leave the bones on for additional flavor.

                      1. re: treb

                        I have not tried 21 days; I will next time. With the ribs cut off then tied back on, you get the flavor, but you just untie them before carving and they fall right off. It just makes life easier.

                          1. re: TYRUSHAMADA

                            Here are the basic instructions http://www.foodnetwork.com/recipes/al... He only does it for three days.

                      2. We cook prime rib from Costco for the two of us several times a year. They usually have a few smaller two bone prime ribs and I find it's the perfect amount for us for dinner plus some sandwiches for lunch and maybe a little bit left over for snacking. During non holiday season, they only sell boneless prime rib and they always have a few small $20-25 prime ribs in the case, I get that home and freeze half and cook half. Can't beat a prime rib dinner for two for $12!

                        1 Reply
                        1. re: Rick

                          Good idea of getting a slightly larger roast and freezing half. Every now and then I think of treating myself to a good prime rib dinner but now that I have attempted it on my own I can make several for the price of one meal out.

                        2. I've never gone under a 3 rib roast nor would I want to. I only buy the week before Christmas for something inexpensive like $4 or 5 per pound. You can gently reheat leftovers in a low oven for another lovely dinner... or just invite a few more people over for your holiday meal!

                          1. I found a two rib roast on sale last year after Christmas. It is just myself, so I had several dinners from it. The below method was suggested to me and I thought it worked out well. I think I would season it before freezing for more flavor. If money is not a big issue get the best you can afford. Even at $10/lb it will be better and more cost effective than at a good restaurant. It is really easy and the results will make him think you are a goddess if he doesn't already think so.


                            1 Reply
                            1. re: free sample addict aka Tracy L

                              I would not recommend roasting at 400* and pulling at 140* for rare.....with carryover effect the roast will probably hit another 10-15*.

                              The temperatures mentioned in the recipe seem high like they are referencing the USDA.

                            2. For the two of us I use either a thick one-rib or a two rib cut from the small end. Then I season it and sear it all over on the top of the stove, and then cook it in a low oven (300 - 325) until it gets to the temp you like. That way we feel it cooks more evenly and has the nice brown outside as well. Believe it or not, the meat manager at our local Stop and Shop has been amazingly helpful in going through his coolers and finding the perfect roast for me, with a nice deckle.

                              3 Replies
                                1. re: BiscuitBoy

                                  The Deckle is the best part.....the outer flap around the eye.

                                  1. re: fourunder

                                    The wiseass me was thinking something female. So "Deckle" and "Passel" are my new words to mix into my vocab, thanks to CH

                              1. As several have already noted, smaller than a 3 rib Prime rib is not 'just a thick steak'. I have roasted lovely 2 rib roasts which were not special cut for me but availble pre-packaged at supermarket

                                1 Reply
                                1. re: FrankJBN

                                  It should be noted that a 2-Rib First Cut....and 3-Rib Second Cut....can often weigh the same......however, some prefer the smaller end because there is a better meat to bone ratio...i.e. more beef.

                                2. Thanks all! I'm happy to hear I can get a 3 rib roast, as I like the idea of having some leftovers for sandwiches, we both love french dips. I do have a good butcher near my office (nothing near my house) but it's also good to hear that the grocery stores put them on sale before Christmas, I'll have to keep my eyes peeled. The grocery store I usually go to doesn't usually have stellar meat offerings, just the basics usually. I can't afford the butcher most of the time so I make do with what they offer at the store.

                                  1 Reply
                                  1. re: juliejulez

                                    Ask the store meat dept mgr, they may tell you when the next sale will be.