HOME > Chowhound > Minneapolis-St. Paul >


Good quality rib roast. Where to buy.

Instead of turkey this Thanksgiving, I decided to do prime rib with cognac cream demi-glace, mashed potatoes, etc.

I have never cooked a prime rib before, but I got a good recipe on YouTube. Anyway, as I am trying to impress the in-laws (again), I am going to spare no expense. My first thought was Lunds/Byerlys/Whole Foods/TJ's, etc., but I would prefer an even higher quality than what they might offer.

Any suggestions? Also, this needs to feed *gasp* 30 people.

  1. Click to Upload a photo (10 MB limit)
  1. Clancey's, if quality is all that matters.

    10 Replies
    1. re: getgot211

      I hate to think of the price there for that many people, though!

      1. re: sandylc

        I bet it would be cheaper than the $24 lunds price

          1. re: mitch cumstein

            <<<<< I bet it would be cheaper than the $24 lunds price>>>>

            It's really hard to say without checking. Stores love to charge big prices for beef these days, and yet the quality is such that my dad would be disgusted.

            I love many things at Clancey's and promote them to others, but you have to shop carefully there.

            1. re: mitch cumstein

              Lund's actually has standing beef rib roasts on sale for $9.99/lb the next week. At least the one on University does.

              We take these opportunities to have them carve steaks off the roasts and we dry age them in the beer fridge.

              The roast is already rubbed with something though...so unless the OP wants exactly what they rubbed on it (or perhaps they have unrubbed quantity as well)...

              It's USDA Choice though, not Prime. Lund's doesn't carry Prime beef anymore unfortunately.

              1. re: Foureyes137

                I'm curious as to your method of dry aging them? Is it as simple as leaving it in the fridge? Set it, forget it kind of thing? Can you tell the difference by a large margin?

                1. re: phokingood

                  It dries some of the water out, thus concentrating the flavor a bit, and alters the flavor somewhat, as well. Google Alton Brown's dry aging process for more info.

                  1. re: sandylc

                    Thanks much, just check all of his vids out. Love that Guy. Going to try this sometime.

                  2. re: phokingood

                    That simple. I use an Irwin locking clamp to hang it from a shelf by the bone (you don't want it resting on it's side), leave it there for 1-3 weeks.

                    Due to the fat content, you'll want to make sure there isn't anything odoriferous in the fridge...you can definitely taste and feel a difference.

          2. Do you have a budget in mind? This could get pricey. Don't get something like this at TJ's. A good place to try would be the Wedge Co-op - we have gotten some very fine rib roasts there for past Christmas dinners. Kowalski's would be another good bet.

            1. Another definite "no" to TJs for fine meats. I would go with Byerly's-Lunds or Whole Foods. I would check Von Hansen's in Highland as well.

              1 Reply
              1. re: gryffindor249

                another vote for no TJ's for protein!
                also was not impressed with rib steaks from Von Hansen's

                stay on the look out for grass fed beef, no matter the cut.
                you will pay more but be more satisfied

                so much "beefier" than corn fed critters...

              2. I recently paid $24 / lb for dry-aged rib roast on the bone at Lund's. It was very very good.

                12 Replies
                1. re: JimGrinsfelder

                  But at that price couldn't you buy a used fridge, put it in the garage and dry-age a rib roast yourself? Seems really spendy per pound for a a bone on roast.

                  (If you had feed 30 people ? (ouch).)

                  1. re: dalewest

                    Dale, I agree it was really expensive. But it was very good meat and a double-birthday celebration occasion, so what the heck.

                    Boneless, not aged, choice grade could be had at Restaurant Depot for like $6 or $7 / lb. I've had it. Not bad. But not as good as the spendy stuff.

                    1. re: JimGrinsfelder

                      Wish I qualified for a membership there - I'd love to shop there at least once - more for equipment than food, but who knows what I'd find.

                      1. re: sandylc

                        FWIW: *Restaurant Depot is wholesale only. To qualify for a free membership account, on your first visit you need to show a valid reseller's permit (business license) or tax-exempt certificate (for a non-profit organization) and show proof that you are authorized to purchase for said business or organization.


                        Seems to me a person could easily incorporate their own catering business for about $135 in filing fees.


                        1. re: JimGrinsfelder

                          You can also go there if you are a member of the Kansas City BBQ Society. It is only $35.

                        2. re: sandylc

                          Restaurant Depot in Brooklyn Center is open to the public. only way the city would let them open up!

                          1. re: mnlakesman30

                            Are you positive? I can't find anything at their website or on the interwebs about this..

                            I'd love to shop there, but it's a drive and I'd hate to be turned away!

                              1. re: sandylc

                                You could call them and ask: (763) 561-0303

                                  1. re: sandylc

                                    yes i am positive. stop by counter inside door you need a guest pass to check out as thats how they are set up, but yes spread the word open to public. many times they have overstock have bought 80/20 for .99 and lots of deli meats and cheese around $2 lb.

                      1. Do you know someone with a Costco membership? Because they sell the whole rib roast in the sack, but bone in/out depends on the store. I'm all about quality, but for 30 people, cost does start to matter. A lesser cut of meat cooked well is always better than a fancy cut of meat cooked less than optimally.

                        Otherwise, usually lunds/byerlys has a good meat sale in early December. Skip TJs for the protein.

                        1. Usually just lurk here but I love prime rib and have had good luck preparing it at home.

                          Grundhofer's Old Fashion Meats--Hugo MN (651)426-2800. Call them to see if they have any aged standing rib roasts available for Thanksgiving. Used them for New Years Day dinner and it was outstanding.

                          Or try Stasny's Food Market--St Paul, MN (651)489-2171.

                          Prime Rib...Yummm

                          1. Not to derail but if any readers out there are wondering, 'how do you cook prime rib'?

                            Here's a recipe I use every Christmas and turns out fabulous every time.

                            this is for over four bone

                            Put in a preheated oven at 375 for 1 hour and turn the oven off. (DO NOT OPEN OVEN) let sit for two hours and then turn back on at 375 for 40 min. you can open up the oven towards the end and to a temp check and adjust time as needed.

                            Happy Eating!

                            1. I am curious to know if Everett's scores well in the rib roast arena.

                              Oh, as an aside, I am forcing myself to not type "prime rib", because it is unlikely that anyone here, including me, is going to buy an actual "prime" rib. The affordable and most available roasts are choice now, and should thus be called "rib roasts".

                              1. I have bought prime before and it was too fatty, cooked in a reg oven. I have never bought one since as I have found choice works best for me. If I was really trying to impress I would smoke the whole loin and sear to finish. Way too much work for entertaining. Last week i did a 4lb roast like this and I was great, I had too sear a piece for the overdone crowd, ends were superb. Preheat oven to 500 deg. Rub with salt pepper and garlic, splash with Worcestershire. Cook 6 min per pound, leave in oven two hours, don't open door. Not that realistic for entertaining unless you have multiple ovens. How come no one mentions Jerry's they carry Prime. Good luck, cooking for 30 people is hard.

                                1 Reply
                                1. re: becjust

                                  There's such a thing as "too fatty" ??? ;-)

                                2. A few updates, as I'm looking for a Christmas day rib roast. This is what I could find on the innernets; if anyone knows of other prices, please post.

                                  -Lunds/Byerlys has $9.99 bone-in and $11.99 dry aged bone-in roasts right now.

                                  -Mississippi Market has Hill & Vale at $13.99.

                                  -$15.49 at Seward, not sure if that is H&V or Grass Run Farm

                                  -$13.99 at Jerry's (Prime)

                                  2 Replies
                                  1. re: BigE

                                    The dry aged at Byerlys' butcher counter in Roseville today is nicely cut and trimmed, and seems like a great deal for the quality. Some of the fatty cap has been removed though. Their $9.99 "royal" rib roast is pre-seasoned with some kind of herb-salt-pepper rub and also looks nice. It is less trimmed up, so if anyone's looking for more of a fatty outer crust, this might be a better option.

                                    Also, Target has their "Sutton and Dodge" label bone-in rib roast for $7.99/lb right now. Pre-cut only (most about 4-7 pounds), and like most of their beef, "improved" with some kind of solution. Definitely budget friendly, and probably a bit idiot-proofed with that mystery solution if any first-timer is concerned about investing so much cash into a single piece of meat. *Bonus: today you get 10% off your total bill at the checkout as part of their "sorry we gave away your credit card information" campaign.

                                    1. re: BigE

                                      We're reserved one at Jerry's. USDA Prime not Lund's "Choice" for $13.99 lb. For grocery store cuts, we prefer the meat at Kowalski's and Jerry's to Lunds/Byerlys.

                                    2. My sister-in-law visiting from Michigan volunteered to buy the rib roast for dinner today. Not knowing anything about our stores she ordered one from Cub. It turned out to be delicious. Maybe we are too overly conscious about where the meat comes from.

                                      3 Replies
                                      1. re: Davydd

                                        We have one in the freezer now that was cheap from Cub. We were scared to risk it for the big day and got another one from Byerly's. We will roast the Cub one in the fairly near future and see what the difference is/isn't!

                                        1. re: Davydd

                                          I agree with this. I ended up getting mine from Festival, and it ended up being very good. Salted it and put it in the fridge 2 nights prior, slow cooked it, seared at the end (Food Lab method), and really enjoyed it.

                                          1. re: Davydd

                                            please! you can never be overly conscious about where any of your food comes from!
                                            the more you know about how that animal was raised and handled, the more conscious you will be

                                            try reading "The Omnivores Dilemma" it could change your life as a response to your attitudes about food

                                          2. I know this is WAY late, but run do not walk to Clancy's in Linden Hills (SW Minneapolis)
                                            the very best in town- local grass fed
                                            we don't eat beef as often as we would like but when we do it MUST come from Clancy's
                                            even better than beef from the co-op!

                                            3 Replies
                                            1. re: foodeeeeee

                                              The best piece of meat I have ever cooked came from Clancey's. If they're still getting their beef from Hill & Vale, I can vouch for how awesome it is. Still, I haven't been able to justify $150-200 for a prime rib.

                                              1. re: BigE

                                                I would like to shop at Clancey"s but when I have it was hard because I am very fussy about my meat. They kept bring 2 or 3 steaks out and were upset when I asked for more choice. We have Big Red nights and most of the time the steaks that I pick out at Cub have been chosen as the winners for taste and tenderness. I never go to Cub thinking that I will buy a steak but when I see a great one I pick it up. I'm sure grass fed is better for me but I eat meat so seldom that I don't think it will make a difference in my life. I do worry about how they are raised and the pollution that happens raising them.

                                                1. re: ibew292

                                                  ask for the owner, Kristin and as you are able to be specific about what you really want, I am sure if she has what you are looking for, you will be really pleased. she would also be concerned to learn that any of her staff was "upset" to offer as much product as possible. it is important, no matter how much or little of any product we consume that the product is brought to market under the most conscientious conditions possible- it impacts everyone.