Where to buy (uncooked) prime rib?

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momopi_IHB

momopi_IHB

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Besides Costco, where else would you guys recommend to buy prime rib?



What would be a good substitute for pan drippings in making Yorkshire pudding? Lard + gravy?
 
I'm supposed to be making prime rib tomorrow night. None of the big chains have it... just choice. Bristol Farms has "prime" but it's $29.99/lb. I thought I saw prime at Pavillion's a few weeks ago, but looked on the website today and could only find choice and select. They're going to get choice tomorrow and like it!
 
I've only made prime rib as a standing rib roast and just went to the grocer's meat case to get it. Not a very exciting answer, I suppose.



In lieu of pan drippings, some people will use shortening, butter, oil, or lard. Good luck!
 
"Prime", "choice", and "select" refer to grades of beef.



<a href="http://meat.tamu.edu/beefgrading.html">http://meat.tamu.edu/beefgrading.html</a>



Prime rib comes from the rib area, same as the rib eye and other rib.



I think you can find prime rib at Smart and Final. Tony at Pomona Food Locker would be my first choice. He's open till 12 tomorrow.



Pomona Food Locker

240 Oak Ave

Pomona, CA 91766

(909) 629-9649?



In my experence, "Prime", "Choice", and "Select" are the least important. The most important is the preperation, second being the ageing.
 
[quote author="stepping_up" date=1229773646] Bristol Farms has "prime" but it's $29.99/lb. </blockquote>


OMG! Do you get the rest of the cow for that price?
 
^ What no_vas said (about the grade) sounds like what I've heard too... my father was a meat-cutter for twenty years and often cited the grade (or even what he felt was faulty grading) as less important than the other qualities of the cut.
 
[quote author="momopi" date=1229768242]Besides Costco, where else would you guys recommend to buy prime rib?



What would be a good substitute for pan drippings in making Yorkshire pudding? Lard + gravy?</blockquote>


I use Crisco. Works like a charm!!
 
Try bacon grease, duck fat, bone marrow drippings.





As for prime rib, I can only think of bristol farm which is expensive, but I think they age it as well. You can get choice anywhere. Just look for good fat marbling as that's as close as prime that you can get in OC. I wish we had more high end grocers that carried this stuff. At least next year, we're getting a Dean and Deluca.
 
The regular supermarkets like ralphs, vons etc... in Newport Beach will most likely have them on hand. Rich people like that stuff and expect it. Call first.



And they will be way more reasonable than 29(!) bucks a pound!
 
easy one: dry aged ribeye roast at Whole Foods. Call ahead to the meat dept. Dry aged ribeyes (I grilled 2 last night) are $21.99/lb so I imagine the roasts sell for the same price/lb.
 
For Thanksgiving I made prime rib that I bought from the Orchard Hills Pavilions on sale for only $5.99/lb. Regular price is around 9.99/lb I think. To me, it doesn't matter if it's choice or prime or select or whatever they call it, as long as it's the ribeye cut. It's the ribeye cut, you can get it with 2 bones (around 4 lbs) up to 7 bones (12+ lbs). I always use the cut with the bones, it's less expensive and the bones are delicious as leftovers. It's usually called Rib Roast. I've been making it for a long time and get many compliments. I buy it about 3 days in advance, salt and pepper it and insert garlic cloves into the meat, and let it sit in my fridge for 3 days. Then I bring it out the morning I'm going to make it, let it sit at room temp for a few hourss, then cook it. I do half an hour at 400 degrees then bring it down to 250 degrees (this is the slow roasting temperature) and let it cook until a instant read thermometer inserted into the meat shows 150 degrees for medium. Then I take it out of the oven and let it sit for one hour then carve it up.
 
[quote author="momopi" date=1229768242]Besides Costco, where else would you guys recommend to buy prime rib?



What would be a good substitute for pan drippings in making Yorkshire pudding? Lard + gravy?</blockquote>


Prime Rib is just a name for the rib roast and does not refer to the grade of the beef. So a prime rib roast can be prime, choice, or select, which then refers to the actual grading of the beef. The difference is the fat content of the beef and its distribution which can be seen as the marbleing of the fat throughout the beef. So a high fat content that is uniformly distributed could result in a prime grading. The fat content is usually determined by how long the cattle were corn-fed before slaughtering, the longer the better. So range-fed cattle are usually graded select since grass does not result in as high of a fat content in the beef. However, some breeds of cattle have a natural tendency to produce better fat distribution, such as the angus, so you might have a better fat distribution, which results in better taste and usually a more tender cut of beef.



If you want a "select" prime rib you can probably get it form the butcher ay most grocery stores. A few places like Stater bros. and Ralphs will have the "choice" prime ribs. If you want the "prime" prime ribs then you will need to find a specialty meat store like El Toro Meats on El Toro Road in Lake Forest or Ranch House meats in Ranch Santa Margarita.



Good luck! and may your beef be tasty:)
 
Just a Standing Rib Roast. Get it Bone In.

Henry`s is a good place. Costco. Pavillions.

If you want to waste money.

Get a "Prime" cut at Bristol Farms, Gelsons, or El Toro Meat.

But a normal "Choice" should be available for about $ 5-7 Bucks a pound.

The "Prime" is about $ 20.00 a pound.



Let it come to room temperature for several hours before you cook it.

It comes out way better than if its still cold internally.

Trim the bone so its almost off. Its easier to carve after you cook it with the bone

almost removed. Cook it bone side down.

Cook at 350. I pull it out when it hits about 130 for Medium Rare. Over 135 and you will kill it.

Use a good meat thermometer.

Last thing you want to do is overcook this cut of meat. It is supposed to be on the rare side.

Let it sit for 20-30 minutes before you carve. It will go up another 5-10 degrees

in temp. Keep it covered in foil while you wait.



I take Rosemary, Garlic, and Kosher salt. Create a paste with it. Use wine

or champagne to get it wet. Stuff the fat flap and cover as much as you can

before cooking. Avoid opening the oven.



Here is the recipe that I started with and kind of tweeked over the years.

I use way more Garlic. Like a whole Pod. And a couple packs of Rosemary.



<a href="http://harrisranch.com/recipes/recipe_details.php?recipeID=15">http://harrisranch.com/recipes/recipe_details.php?recipeID=15</a>



The house will smell wonderful when you do this meal. ENJOY !



Happy Holidays.
 
I went to Pomona Food Locker today and found their selection and quality to be excellent. Prime rib $6/lb and ox tail $3/lb. Tony was very helpful and offered me a selection of seasoned and non-seasoned prime rib selections. He even had it cut, tied, and vacuum sealed to my specifications. I bought a 12 lb pre-seasoned prime rib from him, cut into 2 pieces, plus a large bag of ox tail (cut & vacuum sealed).



For people on a budget, I could recommend "Superior Grocers":

<a href="http://www.superiorgrocers.com/">http://www.superiorgrocers.com/</a>



I went to the one in City of Industry, on the way back from Pomona. They have 3 store locations in Santa Ana that's closer to Irvine. You can go to their web site and see current week's specials. For this week, they have prime rib at $3.99/lb, pork shoulder roast at 69 cents per lb, 5 lb potato bags for 59 cents, 10 lbs cabbage for $1, 7 lbs onions for $1... you get the idea. We had a rain check from them for 10 lbs oranges for $1 (from prior visit) and used it today.



At the City of Industry location, the meat section is off to the left. If you look on the shelf, what's there is often the left-overs from other people's pickings. Thus, the prime rib packages sitting there looked mediocre, which is why I rarely buy from them. But off to the side was a cart on wheels, where the butcher is rolling out new packages to stock the shelf. I looked on it and saw some really nice prime rib, and decided to pick up a pack for $30. Spoke to the guy stocking the meat section and he indicated that I could just talk to their butcher next time.
 
[quote author="momopi" date=1229872977] pork shoulder roast at 69 cents per lb, 5 lb potato bags for 59 cents, 10 lbs cabbage for $1, 7 lbs onions for $1... you get the idea.</blockquote>


I smell BARBEQUE!



<img src="http://lh4.ggpht.com/whiteonricecouple/SCobMvoX0II/AAAAAAAAEN0/iU49RX5DPPQ/s800/Pulled Pork 064.JPG" alt="" />
 
I've always made rib roast in the oven but a couple months ago I even tried making rib roast on the Orchard Hills Apartment's BBQs (they clean the BBQs every night so you can grill without ever cleaning) for the first time. The difference is you can't set the temperature like in a conventional oven, and the instant read thermometer never went above 120 degrees so you would need some experience in "sensing" when the meat is done. I used a 2-bone rib roast cut (about 4 lbs) and it took about 2 1/2 hours to get to medium (mostly medium well with some pink inside) even though the thermometr still indicated rare after 2 1/2 hours. I used low to medium heat on the grill. It's much easier to make it in an oven but the BBQ method is kind of neat, adds a little extra smoky taste to it.
 
[quote author="no_vaseline" date=1229908203][quote author="momopi" date=1229872977] pork shoulder roast at 69 cents per lb, 5 lb potato bags for 59 cents, 10 lbs cabbage for $1, 7 lbs onions for $1... you get the idea.</blockquote>


I smell BARBEQUE!



<img src="http://www.hawaiimagazine.com/images/content/Chars_Chopsticks_Uncle_Bobos_Smoked_BBQ/Pork Shoulder Sandwich.jpg" alt="" /></blockquote>


If anybody ever sets one up, i'd be happy to provide....

Hummm, maybe a new years G2G?

-bix
 
I have a 7 - 7.5 lb prime rib that I need to roast in the oven tomorrow.



Here's my problem... I'm working tomorrow and I need the prime rib to be ready by 7pm. I get off at 5pm but we might have an early release.



I live pretty close to my work and can go home during lunch hour and take short breaks to run home and check oven if needed (but not too often).



What would you guys recommend?
 
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