Every year at this time (and also at Easter), prime rib (standing rib roast) goes on sale. I usually buy 4. One for Christmas dinner and I slice the other three into nice, thick ribeye steaks and vacuum package them for steaks throughout the year. Of course, now is the time of year to buy hams and you can find whole NY strip loins on sale, too.
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Prime Rib On Sale
- Thread starter KevinE
- Start date
W. Hilditch
Active member
Kevin, a couple of notes of caution - like shopping for CI hollowware. First about cutting your own ribeye steaks from a rib roast. Look at your cost per ounce of edible meat. I tried a couple of times to buy whole beef tenderloins on sale. Ended up with 50% good edible steaks after trimming and most of the rest good to grind. I did the work and saved nothing.
Second, Check the label. Much of the beef on sale is select, not choice. And some major retail sellers are now shooting up their beef with water as is the case with pork and poultry. Buying water can kill a sales price. Prime beef does not seem to go on sale as it is still $5 an ounce.
Hilditch
PS: Prime rib is seldom prime beef. It is choice or select. The word prime has been hijacked and the loin end is much better than the chuck end.
Second, Check the label. Much of the beef on sale is select, not choice. And some major retail sellers are now shooting up their beef with water as is the case with pork and poultry. Buying water can kill a sales price. Prime beef does not seem to go on sale as it is still $5 an ounce.
Hilditch
PS: Prime rib is seldom prime beef. It is choice or select. The word prime has been hijacked and the loin end is much better than the chuck end.
I agree it is not "prime" and is instead choice or select. The ones I buy are choice. I also agree that a whole tenderloin is a pain in the butt---especially since I just broke one down yesterday! (Wasn't my first rodeo on whole tenderloins, but the wife likes filet and I do get some good stew beef as well as stir fry from them.) But back to the standing rib roast--I find them very cost effective for ribeye steaks (that is, after all, what they are) with almost no waste at all.
W. Hilditch
Active member
I was thinking mostly of the bone. However, if you like bone in ribeye it's good to go.
Hilditch
Hilditch
Bonnie Scott
Active member
Thanks for the tip Kevin. I had already stocked up on the spiral cut ham I like for sandwiches but after seeing your post I went back today and picked up a roast. I always try to stock up when I find something on sale.
W. Hilditch
Active member
If I remember correctly a post needs a minimum number of words, so here is a thousand.
Hilditch
Hilditch
Sharon Shuman
Member
Hilditch does it again! Another great food pic.
W. Hilditch
Active member
Although nobody asked; Hilditch, how did you get that prime rib cooked so evenly from the center to the edges? I’m going to tell you anyway. Reverse sear.
It was roasted at 200° F until the temperature in the center of the roast was desired for the final temperature, MINUS 8 or 9° - about 1 1/2 hours. The above came out at 111°. It was then put on a platter to rest, during which time the temperature went up 8 or 9 ° - about 1/2 hour. When the temperature started to drop it is time to put it back in the oven for 8 or 9 minutes at 450° to sear. It can then be sliced immediately without resting again. Note that initial searing will end up overcooking the outer 1”, at least, rather than the preferred doneness all the way out to the edge.
Bonus: After resting the roast can be put into a 155° ‘ish oven and held at the desired temperature for 1 or 2 hours until just before time to serve. Some moisture in the oven during cooking or holding does not hurt.
Hilditch
It was roasted at 200° F until the temperature in the center of the roast was desired for the final temperature, MINUS 8 or 9° - about 1 1/2 hours. The above came out at 111°. It was then put on a platter to rest, during which time the temperature went up 8 or 9 ° - about 1/2 hour. When the temperature started to drop it is time to put it back in the oven for 8 or 9 minutes at 450° to sear. It can then be sliced immediately without resting again. Note that initial searing will end up overcooking the outer 1”, at least, rather than the preferred doneness all the way out to the edge.
Bonus: After resting the roast can be put into a 155° ‘ish oven and held at the desired temperature for 1 or 2 hours until just before time to serve. Some moisture in the oven during cooking or holding does not hurt.
Hilditch
W. Hilditch
Active member
BTW, the roast came out of the fridge early AM and warmed up at room temp to about 60° before going into the oven.
Hilditch
Hilditch
I do this with all meat. Smoking is what im known for, new to CI.