Prime rib on sale

Discussion in 'The Cooking Channel' started by Lager, Dec 15, 2018.

  1. Lager

    Lager Active Member

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    Every time this year Harris Teeter has Prime rib on sale for $5.99 a lb. I will buy all I can at that price and cut it into one bone sections and vacuum seal them, then use them thru out the year..Each one bone cut will give you about 2.5 lbs of the best chunk of meat which I cook on a charcoal grill indirectly. Going to grill the last one from last year tomorrow. Saving the new bought 3 bone chunk for Christmas and just froze the remainder for treats next year..
     
  2. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    We do a trimmed and tied, bone-in, standing rib roast for Christmas every year with Yorkshire pudding and pan gravy...

    Best meal of the year...
     
  3. Lager

    Lager Active Member

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    I can never get my pudding to rise right ?? Will give it another try this year.. Thanks for the reminder.
     
  4. Burt Gummer

    Burt Gummer Nuts over Lil D and Poll Editor Staff Member Benefactor Charter Life Member Supporting Member

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    I bought a 10lb standing rib roast yesterday. Problem is, I’ve mever cooked one lol
     
  5. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    You have to have the pan/oil wicked hot when you pour the batter in. You're damn near frying it...
     
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  6. jimmyjames8

    jimmyjames8 Well-Known Member Supporting Member

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    Good to know. Im tabbed to bring one to cook Xmas day. Thx.
     
  7. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    If I had one piece of advice it's pull it EARLY. Earlier than you think by at least 10°. They coast hard and are easy to overcook...
     
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  8. Alfred

    Alfred E. Deplorabus Unum Supporting Member

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    Crap I was in a food store store the other day and NOTHING was under 4.99 a pound, so 5.99 Prime Rib is pretty good ! I'll have to check our local HT out to see whats what.
     
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  9. skiles

    skiles Reloaded Charter Member Supporting Member

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    I cook a standing rib roast every year for Christmas as well. So good! I'll cook the leftover ribs on the the grill for a few minutes to char them up a bit. My wife doesn't like sitting at the table with when I go to town on those babies.
     
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  10. Ts_1911

    Ts_1911 New Member

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    In my best homer Simpson voice.....Ooooh prime rib!! Lol
     
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  11. BatteryOaksBilly

    BatteryOaksBilly A SHOOTER Benefactor Life Member Supporting Member

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    High cotton...good livin.
     
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  12. Lager

    Lager Active Member

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    This one was small piece,, one bone and about 3 inches thick.. Brought it to room temp, coated it with steak seasoning, garlic and onion powder. Seared it first over the coals with a mesquite chunk then cooked it indirectly with the lid down till it hit 120 internal, then pulled it to rest..Took about 45 minutes, then sliced.. Came out really good and like member Skiles,Im all over the bone..
     
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  13. Lager

    Lager Active Member

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    Google is your friend,, try your first one in the oven. Then when you feel adventurous, out door grill it using wood. You wont oven one again..
     
  14. Burt Gummer

    Burt Gummer Nuts over Lil D and Poll Editor Staff Member Benefactor Charter Life Member Supporting Member

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    I’ve researched smoking it. That’s where it’s gonna be headed. Piece of cake
     
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  15. Button Pusher

    Button Pusher Well-Known Member Benefactor

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    My wife ordered a three rib, Angus on promo HT today.

    Be sure to use a digital thermometer. Agree to pull early let it rest.

    Few years ago my oven igniter failed, cooked it on my Weber gas grill.
     
  16. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    Couldn't resist... Went and picked up one for the freezer...
     
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  17. Miss Lily

    Miss Lily Moderator-Mom-Instructor Staff Member Benefactor Charter Life Member

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    This year will be prime rib for our family Christmas dinner. Every year is a theme and we have come back around to Victorian. I have purchased prime rib from all the major supermarkets over the years. Was most impressed with HT.

    BTW... All major retailers (HT, Lowes, Food Lion) are sellin this week at $5.99/lb.
     
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  18. wvsig

    wvsig Well-Known Member

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    Smoking can work but you need to reverse sear it in the oven to finish it. If you don’t you never get a proper crust. Lots of people sear first but I all about the reverse sear. Also if you are smoking it you have to remove more fat than you normally would in the oven. The fat will block the smoke from entering the meat. 20lb will take a while so plan accordingly and if you want it rear you need to get it off the smoker near 110-115 degrees and then reverse sear it and do not exceed 120-125 before properly resting it before cutting and serving.

    I normally do mine in the oven or smoker using a variation of this recipe. For smoking I like apple wood or cherry. Hickory is too powerful and adds too much acidity to the meat.

    https://www.seriouseats.com/recipes/2012/12/perfect-prime-rib-with-red-wine-jus-recipe.html
     
    Last edited: Dec 18, 2018
  19. Hammer21b

    Hammer21b I'm you're Huckleberry

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    OK, admit it, we ALL read this in our Homer Simpson voices!
     
  20. Miss Lily

    Miss Lily Moderator-Mom-Instructor Staff Member Benefactor Charter Life Member

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    FYI... Aldi has whole beef tenderloin and rack of lamb on sale for $9.99/lb starting tomorrow.

    I see carpaccio on the menu New Year's eve.
     
  21. teamglock2002

    teamglock2002 Member Life Member

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    My sister turned me on to reverse sear for steaks Etc .. What a difference it makes
     
  22. teamglock2002

    teamglock2002 Member Life Member

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    When I was married we use to do a Standing Rib Roast every year for Christmas.
     
    Last edited: Dec 18, 2018
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  23. Clicker

    Clicker Member

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    Just wanted to thank Lager and everyone else who posted in this thread regarding the sale & cooking tips on rib roasts. I've never cooked one but decided it was time and hit up the Harris Teeter for a 3 bone slab of meat. By the time I did so, a day after Christmas, all they had in stock was their lower end "Rancher" cut.

    Applied a basic dry rub and cooked it on a Weber SMC for about 3 hours with a mix of Hickory and Pecan for smoke wood. Since the wife won't eat rare cuts I cooked it more to the medium verses rare side to keep her happy.

    All I can say is WOW it's was stupid easy to cook and the wife and I ate like kings. We both wondered aloud why, at 60 years old, it had taken us so long to cook such a wonderful cut of beef at home. This will surely become a staple for us around the holidays from now on, thanks again guys!
     
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  24. BatteryOaksBilly

    BatteryOaksBilly A SHOOTER Benefactor Life Member Supporting Member

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    Costco is our only provider of "PRIME" in the county. Wow...what a difference! Every where else is "choice". Sooo, My Choice is Prime.
     
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  25. Clicker

    Clicker Member

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    Good to know, my sister is a member so perhaps I'll tag along with her and my B.I.L and check Costco out since they buy almost all of their beef there!
     
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  26. Button Pusher

    Button Pusher Well-Known Member Benefactor

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    My wife ordered three bone, meat manager tells her too many new guys behind the counter, they weighted it AFTER trimming, :)
    she gets home and I tell her this thing is HUGE, it was a four bone. NUM NUM NUM.
     
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  27. Lager

    Lager Active Member

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    Glad to help,, its a real easy chunk of meat to cook. Easier then what most folks think as you found out. As far as I know,, this is the only time its on sale and that why I buy more and cut it into one bone pieces and freeze and enjoy thru the year. I'm the bone guy, I separate the bone chunk and its all mine, the rest is for everyone else.
     
  28. Lager

    Lager Active Member

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    There was lil bit left overs from the cook, so I made a breakfast out of it..Thinly sliced prime rib and pepper jack cheese 2 egg omlet sprinkled with Montreal Steak seasoning.. THAT was a good breakfast !!
     
  29. tod0987

    tod0987 Say What?

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    We cooked one for the first time tonight after reading about it here. Came out ok and pretty good. Whipped up horseradish, sour cream, garlic, and pepper to a dip.

    My question is I cut off the ribs after it rested and besides, a quick sear and chow down. What else do yall do with them? I was thinking some red wine, onions, carrots, garlic and roast it a pan covered to make a au jus for a French dip with the left over.
     
    Last edited: Dec 28, 2018
  30. Clicker

    Clicker Member

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    Hope you don't mind this thread resurrection but you all got me hooked on this last year and I was wondering when stores typically begin to run these roasts on sale. I want in early this year!
     
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  31. Burt Gummer

    Burt Gummer Nuts over Lil D and Poll Editor Staff Member Benefactor Charter Life Member Supporting Member

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    Food lion usually does right before Christmas. I bought a 10lb one last year and on sale it was still $80.

    but it was awesome cooked on the smoker
     
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  32. BatteryOaksBilly

    BatteryOaksBilly A SHOOTER Benefactor Life Member Supporting Member

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    Havin more trouble with that myself these days....
     
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  33. random

    random Active Member

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    We do a large rib roast every year too. Usually get a 7-rib and cut off two (makes a nice prime rib dinner a couple months later), 5 for Christmas.

    But before doing any of that, I dry age it for 3 weeks first. Super easy to do and it really adds to the flavor.
     
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  34. Lager

    Lager Active Member

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    Glad this thread came back to life,Just last week Harris teeter had it on sale for $5.99 so I bought 16 lbs and sliced it up into more then a few servings. Vacuum sealed and threw them into the freezer. It will go back on sale again, just keep an eye on the sale papers like I am because I need some more to last me thru the year.
     
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  35. Miss Lily

    Miss Lily Moderator-Mom-Instructor Staff Member Benefactor Charter Life Member

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    Yes, Food Lion does a great sale on prime rib every year but, I have not had a great deal of luck with them. They all have been pinned and injected with saline to increase weight. In my experience those are not optimal.

    My preference is a whole prime rib quarter from Costco/BJ's that is cryovac sealed with no "enhancement" that I can cut down and dry age myself.
     
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  36. larryh1108

    larryh1108 Active Member

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    HT has prime rib on sale now for the $5.99lb.
    Whole beef tenderloins are $10.99lb.
     
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  37. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    I bought a grass fed roast from Lowe's for $5.99 a pound yesterday...
     
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  38. wvsig

    wvsig Well-Known Member

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    Costco prime beef is the way to go. It is not as cheap as Food Lion and other vendors but the overall quality of the meat is stellar. The marbling is superior. That said I have made some killer roast from Ingles in town at $5.99 a pound. The key is to salt the meat 48 hrs prior to cooking and reverse sear it. Have you ever tried to use fish sauce to help "age" your beef? There was a cool test by Serious Eats a few years ago testing different ways to home age beef. The fish sauce IIRC was one of the best ways to get that umami bomb that makes aged beef taste so good.

    I had a American Wagyu filet in NYC earlier this month that was aged for 100 days by Snake River Farms. It was mind blowing.
     
    Last edited: Nov 27, 2019
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  39. kcult

    kcult Change my mind. Charter Member Supporting Member

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    This is more disturbing than @Burt Gummer's thumb post.
     
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  40. random

    random Active Member

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    Picked up ours this weekend. They had a 20-lb, offered to "chop some off", said I'd do that at home :)

    [​IMG]

    Wrapped in cheesecloth for a stay in the bottom of the fridge - 20 days dry-aging:

    [​IMG]
     
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