Where to buy Prime Rib?

[TripleDigitRide]

Does anyone know where I can buy Prime Rib STEAKS (not roast), other than a restaurant?

I can't recall ever seeing Prime Ribe steaks in the local grocery stores, but maybe I'm wrong.

By the way, this needs to be in the Middle Tennessee area.

[Loon160T]

Form "Cook's Illustrated":

"Types of Rib Cuts

Butchers tend to cut a rib roast, which consists of ribs 6 through 12 if left whole, into two distinct cuts. The more desirable of the two cuts consists of ribs 10 through 12. Since this portion of the roast is closer to the loin end, it is sometimes called the “loin end.” Other butchers call it the “small end” or the “first cut.” Whatever it is called, it is more desirable because it contains the large, single rib-eye muscle and is less fatty. A less desirable cut, which is still an excellent roast, consists of ribs 6 to 9, closer to the chuck end, and sometimes called the second cut. The closer to the chuck, the more multimuscled the roast becomes. Since muscles are surrounded by fat, this means a fattier roast. While some cooks may prefer this cut because the fat adds flavor, the more tender and more regularly formed loin end is considered the best.

Is Prime Rib Worth the Premium?

"Prime" rib is something of a misnomer. Originally used to refer to the most desirable portions of the rib section, the term became somewhat confusing once the U.S. Department of Agriculture began using the label "Prime" as one of its beef-grading classifications. The grades classify the meat according to fat marbling and age--as well as by price. Prime is the best, followed by Choice and Select. Prime-grade prime rib costs about $17 a pound, while Choice-grade prime rib goes for about $13 a pound. Additionally, some butchers offer dry-aged prime rib--Prime-grade rib roasts that have been aged for up to a month to tenderize the meat and concentrate its flavors. Dry-aging adds another $2 to $3 to per pound.

To find out if Prime-grade prime rib is worth the premium, we cooked about $1,500 worth of beef, including several Prime-grade, Choice-grade, and dry-aged rib roasts. In the entire lot, there were no outright losers, but the experiment was telling. First, we don't recommend spending the extra cash on dry-aging. Given the intense flavors imparted by the grill, any distinguishing nuances were lost. On the other hand, in most cases the Prime cuts beat out the Choice cuts in terms of superior marbling and, thus, superior flavor and texture. Given that this meal will be a splurge no matter how you slice it, springing for Prime beef makes sense, although a Choice roast will be almost as good."

So look for a rib roast without a lot of intramuscle fat. I've had the best luck getting the cuts I look for at my local Food Lion.

Edited January 19, 2010 by Loon160T

[Loon160T]

Forgot to add: you'll probably have to have the meat department of your favorite market cut a rib roast into steaks.

[dats82]

Have you talked to your manager of the meat department at the local store? Usually, most place can order you what you want if they do not have it in stock. You might have to plan ahead a little bit, but at least it will be fresh. My parents order steaks from Omaha Steaks. They are not like fresh cut or anything, but they are dang good steaks. You might want to check them out too.

[Tempest455]

Ditto on above. Also, Sam's has some of the best cuts of meat around. You cannot beat the Porter House and Tenderloins they have, price per pound and quality.

[Fadex]

In Murfreesboro go to Tagz. He will get any cut you want.

[TripleDigitRide]

I've seen Prime Rib roasts, but never thought about asking the meat department for special cuts. I'll do that.

I'm going to be cooking Valentine Day dinner, and only need a couple nice steaks, but sounds like I may need to buy the roast and have it cut.

[TripleDigitRide]

In Murfreesboro go to Tagz. He will get any cut you want.

What and where is that? I'll be in Murfreesboro tomorrow.

[Loon160T]

Tagz

I may have to check him out too.

[TripleDigitRide]

Tagz

I may have to check him out too.

Thanks!

Wonder if I can get a semi near his location. I'll check it out.

[mhm2a]

TDR.....I think you can get a semi in and out of there without much difficulty. Middle Tn Christian School shares the same access road and I know they have big trucks delivering stuff to the cafeteria etc.... Mr. Taglio is an awesome guy and will give you the best cuts and advice on how to prepare whatever you purchase. Pick up some of his rub while you are there if you like to BBQ.

[Verne]

Might try Terry's Market in Gallatin. Don't let the look of the place fool you darn good cuts there. It is right across the railroad bridge on old 109 just north of the civic center on the left.

[MikeW]

If you are close to Mount Juliet..I have a buddy that owns a meat market.

Welcome To Houston's Meat & Produce!

[Guest Bluemax]

Ok here's the skinny, Prime Rib and Ribeye, with bone or without are the exact same thing. The difference is that Prme Rib is slow roasted whole while Ribeyes are grilled. What really adds to the confusion is the name Prime Rib. There are several grades of meat but the most common are select, choice, ( these are the two you will see in the normal grocery store ) and prime, which is the best quality of beef. It's uncommon to see prime cuts in the grocery store and if if you do they pretty expensive.

If your goal is to cook Prime Rib at home then you need to buy a whole or a half ribeye, preferably choice not select ( the difference is in the marbling or fat which contributes to the tenderness and flavor ) and find a recipe that sounds good. My favorite is to rub it down with salt and pepper and smoke it fat side up for a few hours depending on the weight but there are tons of recipes on the internet on how to do it Good Luck and have a good supply of liquid refreshment on hand

[StPatrick]

With rib roasts and ribeye, there is no need to buy "Prime" grade, since the cut has so much marbling that the difference is neglible. Filet follows the same rule, albeit for the opposite reason - there is so little fat in any grade that it's not worth paying the premium price.

Bluemax - send me your smoked rib roast recipe, please. I've never done one like that before, and would love to try it. I've never smoked anything but poultry and pork.

[StPatrick]

Response to myself: I failed to mention that the cut that is worth paying extra is the NY strip. The difference in marbling, flavor, and tenderness is dramatic, plus the added fat makes the strip, which is one of the most demanding cuts to cook perfectly, quite a bit more forgiving.

[Guest Drewsett]

Ok here's the skinny, Prime Rib and Ribeye, with bone or without are the exact same thing. The difference is that Prme Rib is slow roasted whole while Ribeyes are grilled. What really adds to the confusion is the name Prime Rib. There are several grades of meat but the most common are select, choice, ( these are the two you will see in the normal grocery store ) and prime, which is the best quality of beef. It's uncommon to see prime cuts in the grocery store and if if you do they pretty expensive.

If your goal is to cook Prime Rib at home then you need to buy a whole or a half ribeye, preferably choice not select ( the difference is in the marbling or fat which contributes to the tenderness and flavor ) and find a recipe that sounds good. My favorite is to rub it down with salt and pepper and smoke it fat side up for a few hours depending on the weight but there are tons of recipes on the internet on how to do it Good Luck and have a good supply of liquid refreshment on hand

This is the best response thus far. If you are just wanting to grill some "prime rib" then just buy a couple nice ribeye steaks and you'll have the same thing.

[Guest 6.8 AR]

You can get a good prime rib roast and cut them up into seven or eight fine steaks at Sam's. Plenty of au jus left in the bag, too.

[TripleDigitRide]

I think Ribeye steaks are from the less fatty end of the rib roast, and Prime Rib steaks are from the fattier end.

[cflatt]

If you are close to Mount Juliet..I have a buddy that owns a meat market.

Welcome To Houston's Meat & Produce!

+1 for Houstons. When I go visit my folks in Lebanon I usually try to see what they have. Always good selection and decent prices. Out on my side of town I usually call over to C & F Meats and see what they have fresh. They slaughter and cut....you know it's fresh.

[Guest Bluemax]

With rib roasts and ribeye, there is no need to buy "Prime" grade, since the cut has so much marbling that the difference is neglible. Filet follows the same rule, albeit for the opposite reason - there is so little fat in any grade that it's not worth paying the premium price.

Bluemax - send me your smoked rib roast recipe, please. I've never done one like that before, and would love to try it. I've never smoked anything but poultry and pork.

St Pat, This is how I cook em, but feel free to tweek and plagerize as you like. First pick out you Ribeye, I look for one that is well marbled and of uniform siize on both ends. I like to rub them down with salt, pepper and minced garlic the night before I plan to cook it. Now you gonna have to adapt a little bit because I don't know what kind of smoker you are working with but that shouldn't be a big deal. What I use is similiar to the cheap water smokers that you buy at Wally's except I made it out of two huge clay flower pots, sort of a poor mans Green Egg

After it has been rubbed and sat overnight in the fridge, pull it out at least 3 hours before you put it on the fire, this will make it cook more uniform and much faster. When you have about 30 minutes left, go ahead a light your smoker. When I smoke beef I like oak with maybe a little hickory, mesquite or pecan shells soaked and thrown in. Now I place a pan between the fire and the meat and put a liquid in it so as the meat smokes it also bastes itself while it cooks. The sky is the limit on what you can put in the pan but for beef I like a cheap red wine, with some chopped up onions and garlic thrown in. I f you really wamt to get creative buy some rosemary crush up half the leaves rub them in the meat, put the other half in the wine mixture and soak the stems in the wine and throw them on the fire for a little more flavor in the smoke

OK the hard part is over ( as long as you have a buddie or two assisting with a couple of six packs, there is no hard part ) You start your fire, the way I do this in my particular kind of smoker is to pile up my charcoal in a pyramid shape with the wood mixed in, then place 3-4 briquets in the center that have been soaking in lighter fluid and light them. This will make your fire burn long and slow. Next put you water pan either over the fire or as close to it as possible depending on the kind of smoker you are using. Now you are ready to put your meat on ( which should be at room temp by now ) fat side up..this is important because as the fat renders along with the rub it's gonna slowly self bast this roast in molten heaven. When you smell it you will understand. Last thing you need to do is keep the temp at about 225 and check the temp of your roast. I pull my at about 125 to 130. let it sit for 20 min and get a good med rare.. Enjoy:D

[Mike.357]

Prime Rib is roasted, not cut into steaks and grilled. Its cut after it is cooked.

Ribeyes are cut before grilling. I think Ribeye is what you mean/want.

Any butcher shop should be able to supply exactly what you want.

I dunno I might be all wrong?

[Guest CK1]

St Pat, This is how I cook em, but feel free to tweek and plagerize as you like. First pick out you Ribeye, I look for one that is well marbled and of uniform siize on both ends. I like to rub them down with salt, pepper and minced garlic the night before I plan to cook it. Now you gonna have to adapt a little bit because I don't know what kind of smoker you are working with but that shouldn't be a big deal. What I use is similiar to the cheap water smokers that you buy at Wally's except I made it out of two huge clay flower pots, sort of a poor mans Green Egg

After it has been rubbed and sat overnight in the fridge, pull it out at least 3 hours before you put it on the fire, this will make it cook more uniform and much faster. When you have about 30 minutes left, go ahead a light your smoker. When I smoke beef I like oak with maybe a little hickory, mesquite or pecan shells soaked and thrown in. Now I place a pan between the fire and the meat and put a liquid in it so as the meat smokes it also bastes itself while it cooks. The sky is the limit on what you can put in the pan but for beef I like a cheap red wine, with some chopped up onions and garlic thrown in. I f you really wamt to get creative buy some rosemary crush up half the leaves rub them in the meat, put the other half in the wine mixture and soak the stems in the wine and throw them on the fire for a little more flavor in the smoke

OK the hard part is over ( as long as you have a buddie or two assisting with a couple of six packs, there is no hard part ) You start your fire, the way I do this in my particular kind of smoker is to pile up my charcoal in a pyramid shape with the wood mixed in, then place 3-4 briquets in the center that have been soaking in lighter fluid and light them. This will make your fire burn long and slow. Next put you water pan either over the fire or as close to it as possible depending on the kind of smoker you are using. Now you are ready to put your meat on ( which should be at room temp by now ) fat side up..this is important because as the fat renders along with the rub it's gonna slowly self bast this roast in molten heaven. When you smell it you will understand. Last thing you need to do is keep the temp at about 225 and check the temp of your roast. I pull my at about 125 to 130. let it sit for 20 min and get a good med rare.. Enjoy:D

Damn! When the hell is the TGO BBQ!

I thought I was pretty good, but you sound like some kind of Jedi!

[Guest Bluemax]

Damn! When the hell is the TGO BBQ!

I thought I was pretty good, but you sound like some kind of Jedi!

Thats a thought, lets say we found a range between Knox and Nashville that not only was conveniant for everyone but we could shoot and have a cookout. Again lets say 100 people want to attend and are willing to pitch in 7 or 8 bucks each. For that we could have an STKF dinner ( Stands for S%$t That Killed Elvis ) if a couple of people wanted to pitch in and help with the cooking. Any money left over either donate it to TGO or a local charity. I'll volunteer my time:popcorn:

[TripleDigitRide]

Prime Rib is roasted, not cut into steaks and grilled. Its cut after it is cooked.

Oh, I did not know that. I always assumed it was cooked when I ordered it. That may throw a money wrench into my plans. I live in an apartment, so grills/smokers are out of the question, and I didn't plan on cooking an entire roast.

Ribeyes are cut before grilling. I think Ribeye is what you mean/want.

No, Prime Rib is what I want. I'll have to contact a butcher to see what my options are.

Any butcher shop should be able to supply exactly what you want.

I dunno I might be all wrong?

Thanks for the info.