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In RI, but open to wherever -- need Prime Rib Roast/Standing Rib Roast


Looking for meat for Christmas Prime Rib -- was thinking somewhere in RI (forget the name at the moment, supply La Laiterie, etc.) but am open to wherever. Either something generic like USDA Prime, or more artsy fartsy grass-fed, eco beef, whatever is good.

Suggestions appreciated.

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  1. Whole Foods is the easy choice.

    3 Replies
    1. re: CapeCodGuy

      Whole Foods is an option. Do they do Angus and/or dry-aged in RI? I'm from London (my local Whole Foods has a beautiful glass-fronted hanging locker), and have been disappointed with the Whole Foods meats in the US at 'lesser' stores.

      1. re: brokentelephone

        One of the Whole Foods in PVD has a dry aged locker. Sorry, can't remember which so you should call around. I think it's the Waterman's St.location. Also, Venda Ravioli often has prime meats available, and sometimes around the holidays I've seen dry aged prime also. Selection is usually limited so again, I'd call ahead. It also may not be too late to order.

        1. re: CapeCodGuy

          Sweet. I'll call around and call Venda. I didn't even realize they did meat (I think whenever I'm there I'm too excited to run into some local mafia that I spend more time looking at fat guys in Tommy Bahama shirts than the food).

    2. I agree with CapeCodGuy re: Whole Foods--a reliable and centralized option for a quality product. That said, I'm getting my holiday roast from Persimmon Provisions on county road in Barrington, which is closer to me. PP is also on the "artsy fartsy ecobeef" end of the spectrum ;)

      1. Try Restaurant Depot. Even though they sell select beef they do have CAB. Choice. Then I usually cut 3 Tomahawk Steaks and freeze them. because of the size of the beef then dry age it for 2 weeks only because my family doesn't like the bark taste of the beef but its tenderness is excellent. Only about a 10% weight loss because of water evaporation.

        8 Replies
        1. re: Frank Terranova

          Yes, buy your meat at the same place that you can buy oven cleaner, rat traps, and premade Italian dressing. I'm sure that cow was treated well and definitely didn't go through a commercial feed lot. Plus the depot isn't open to the public.

          1. re: Nl2012

            Thats not true. First of all anyone can go in and buy they get a day pass. Its just a tax id you need. Now they obtain CAB, also some Prime beef as in Tenderloins although a prime tenderloin is a waste. The difference in prime and choice in minimal.I only purchase ribs and briskets from there I have bought one 109 and aged it and it was a CAB just like any store carrying CAB beef. Dave's has a great one also under the name of Creek stone Farm which is a premium beef meaning its raised all full Angus, raised in the USA only no hormones, like all beef grass fed then feed lot finish, and the humane style of raising.

            1. re: Frank Terranova

              And yet no matter what you do to it, the beef at RD is going to be raised in a CAFO and kicked to the slaughter house. If you are down with that brokentelephone, and have a established LLC or SCorp required for a federal tax ID number then feel free to buy your beef at the depot and then spend 2 weeks aging it in the extra refrigerator you will need. Or be prepared to spend a lot of money on a roast from a local farm - Blackbird and Aquidneck both come to mind. Source it through Persimmon Provisions or the Pawtucket Farmers Market. It will be exorbitantly expensive, but as beef, it should be.

              1. re: Nl2012

                Both of those farms are excellent I have had both. But the beef has to be frozen to be sold to the public.

                1. re: Frank Terranova

                  Not if sourced through persimmon provisions - butcher shops can buy it fresh as quarters, break it down, age it further and sell it retail.

                  1. re: Nl2012

                    Where to buy this then? I am only visiting family in RI so am not familiar with about 50% of what you've just written.

                    CAFO CAB RD LLC ID? ACRONYMS EGADS!?!?!?!?

                    1. re: brokentelephone

                      I would talk to Champe who owns Persimmon Provisions in Barrington.

                      CAFO = concentrated animal feed operation
                      CAB= certified angus beef
                      RD= restaurant depot
                      LLC = limited liability company
                      ID = identification

                      1. re: brokentelephone

                        How many options do you need for one piece of beef? Several viable options for Angus or no, choice or prime, aged or not, that have already been posted.

          2. Try Armando's & sons on elmwood ave. Not artisnal beef but a good solid meat maket

            1. CAB Means Certified Angus Beef.Meaning its grading is done by the USDA to say its heritage is Angus Beef. which is the best tasting beef IMO other than the imported Kobe beef.

              8 Replies
              1. re: Frank Terranova

                Where have you been able to find Kobe beef? My understanding is that imports were banned until 2012 and that minimal amounts have made it into the US since then and most of that ends up at high end restaurants. I would love to get my hands on some. Haven't had it in a really long time.

                1. re: Bkeats

                  1-800-kobe-beef a sirloin imported from Japan is about $200 for a 12 ounce steak

                  1. re: Frank Terranova

                    According to Forbes, if you had Kobe beef in the US prior to August 27, 2012, you were scammed. No authentic Kobe beef was allowed in this country, whether mail order or even in personal luggage and certainly never in steakhouses or on-line. Even today, it's highly unlikely you will get authentic Kobe when ordering. Even $200 for a 10 oz. steak at 1-800-kobe-beef.


                    1. re: CapeCodGuy

                      First of all I didn't pay for it. in 2009 at the NRA show in Chicago I was privileged to be at the Japanese food booth where they had amounts of the beef for chefs to try both as a sushi type and using a shoulder clod was excellent. then they grilled a piece of sliced tri tip and you could cut it with a fork. The fat as we were told breaks down at about 78-80 degrees thus melting and tenderizing the meat. I would not pay $200.00 for a steak but when I was in Las Vegas last summer it was in selected places. The restaurant business does have its scams and the next biggie is the olive oil scam. Not naming places you have no idea who sells Cold Pressed Olive Oil which is cut slightly with Sunflower Oil. Never the less the Real Kobe was outstanding.

                      1. re: Frank Terranova

                        If Forbes is to be believed, that Kobe wasn't the real thing in 2009 as there was no way to legally get it into this country. And I now wouldn't trust it on any menu, including those in Vegas.

                        And in addition to EVOO, you can add butterfish and Parmigiano-Regiano to the list of frequent food scams.

                        1. re: CapeCodGuy

                          Butterfish? Aren't they the palm sized silver fish with smooth skin?

                          1. re: CapeCodGuy

                            I remember the 2005 restaurant association show, the Kobe guys were there too. If it was a rip off, the beef still had a ridiculous amount of marbling.

                            1. re: Nl2012

                              Well in 2009 it was the Real one. Fatty or not it was excellent. I love a good discussion..

                2. A simple question on where to get a Rib Roast turned into a legal matter with LLC. ID, CAFO. You cant beat the humor here.

                  1 Reply
                  1. re: Frank Terranova

                    I don't think the food systems surrounding meat in this country are ever simple.

                  2. I would get a boneless rib eye @ Costco or BJ's or Sam's. just make sure it's USDA Choice or Prime Grade. CAB beef is the top of the Choice grade and yields a nice roast beef. You don't want USDA Select. Costco only sells Choice and Prime around here. I know all the traditionalists will scream "boneless, no way!" but rib eye is so much easier to cook & serve. It's all about the grade of the meat not the bones.

                    1. Thanks for all the suggestions. Decided to dump the prime rib option and get two 4lb tenderloin roasts from Persimmon Provisions -- grass fed mumbo jumbo.