Where do you get your prime rib?

All -
I have been put in charge of buying prime rib for our Xmas dinner. Now I typically tend to over research my shopping, but am hoping you all can streamline this for me.

Basically, I don't want to spend a small fortune on the prime rib, but would like to make sure i get some good meat.

Where do you get yours?

Best,

costco.

gleam wrote:costco.

Don't even think of going anywhere else.

The Willow Road Costco has beautiful USDA Prime standing rib roasts for some ridiculously low price, somewhere in the neighborhood of $9-$10 per pound.

We have had them in the past, and you can't beat the quality (or the price)

local butcher shop. cut to order.

Polancis
Ottawa, IL.

Dont go anywhere else. Price and quality cant be beat. Make sure to go to the listed address below and not the other one. No relation.

Joseph's Finest Meats
7101 W Addison St
Chicago, IL 60634
(773) 736-3766

Peter's Haus of Meat
3777 N Woodford Ave
Decatur, IL 62526
217-875-5318

If there is a Teutonic spelling in the name of the place, it has to be awesome, right?

Davooda

Simply the best:

Zier's Prime Meats and Poultry
813 Ridge Road
Wilmette IL 60091
(847) 251-4000
ziersprime.com

As discussed in this topic:
Zier's Prime Meats - Wilmette - Dry-aged 21 days in-house

nsxtasy wrote:Simply the best:

One of the best, sure, though it's Als Meat Market, also in Wilmette, for me.

Joe, owner of Al's Meat Market



I am also a fan of Costco, holiday season sees 7-bone prime rib roasts for a reasonable, given the cut and quality, price.

7-bone prime rib on a WSM thread --> here

Enjoy,
Gary

Al's Meat Market
1165 Wilmette Ave
Wilmette, IL 60091
847-256-0070
http://www.alsmeatmarket.com

I bought a boneless prime rib for $6.99/lb. at Trader Joes today. Made if for dinner tonight and it was delicious.

Hi,

Local grocery with large wholesale/retail meat department.

USDA Prime 4 ribs from the small end at $8.99* per pound. It has been dry aging the last two days.

Tim

* Really lucky. A local restaurant ordered too much and my butcher had it in his meat case.

I have to cast another emphatic vote for Zier's, where I'll be getting my Christmas Prime Rib again this year. The meat is truly prime (not the colloquial 'prime' rib) and Dave Zier ages the racks in-house for 21-28 days and preps them to order. I always get mine with the bones (rib and chine) separated and tied back on. It's nice that at Zier's this level of service is happily provided.

Here are some pics from last year's delectable Christmas Prime Rib roast . . .

Before:








After:








=R=

Zier's Prime Meats
813 Ridge Rd.
Wilmette, IL 60091
847 251-4000

Had very good luck last year at Ed & Erv's. Make sure you call ahead, though.

I saw bone in rib roasts at Fresh Farms today for $9.99/lb. They seemed to be cut in to smaller 3 - 4 bone roasts, in case you don't need all 7 bones. I can't vouch for the quality of the meat, but they were labeled Black Angus, FWIW.

I am not unhappy with my Dominicks (Buffalo Grove) roast at $4.99/lb with card- Loss leader to get me into the store, I am sure... On sale through 12/24

Just be aware that not all rib roast is "prime" graded meat. For example, the rib roast at our local Dominick's, which carries their Rancher's Reserve brand name, is graded USDA Choice. USDA Prime is a higher grade; this means that it has more marbling (more fat) in the meat, and usually sells for a higher price. A choice cut can still be tasty (and may even be healthier), but prices are not directly comparable if the grades of meat are different. Zier's and Al's specialize in "prime beef", meaning beef graded USDA Prime. Beef carcasses graded USDA Prime comprise about 2.9 percent of beef in the country; USDA Choice is 53.7 percent.

Here's something I didn't know until I just looked it up. According to the Wikipedia entry on Standing rib roast, the name "prime rib" does not necessarily mean that the meat is graded USDA Prime. It says, "A colloquial and popular term for this cut is 'prime rib'. Historically, this name stands out regardless of the grade. In addition, the USDA acknowledges this historical note by not requiring the cut 'to be derived from USDA prime grade beef'. The technical name, per URMIS (Uniform Retail Meat Industry Standards), is 'Beef Rib Roast'."

for a while, the Dominick's ranchers reserve stuff didn't have a visible grade on it at all, and much of it was select. consider yourself lucky if it's choice now..

costco has both usda choice and usda prime rib roasts.

gleam wrote:for a while, the Dominick's ranchers reserve stuff didn't have a visible grade on it at all, and much of it was select. consider yourself lucky if it's choice now..

costco has both usda choice and usda prime rib roasts.

I have bought the cryovac rib roasts from Costco. If it is larger than I want, I cut it to size to share with a friend. If Costco's butcher removes it from the cryovac and makes a few cuts, the cost per pound climbs.

Regards,

Was shopping at Costco today, purchased USDA Prime, prime rib four bone from the small end, $9.99 per lb in the blue tray. Beautiful marbling, can't wait to roast that puppy!!

Cathy2 wrote:

gleam wrote:for a while, the Dominick's ranchers reserve stuff didn't have a visible grade on it at all, and much of it was select. consider yourself lucky if it's choice now..

costco has both usda choice and usda prime rib roasts.

I have bought the cryovac rib roasts from Costco. If it is larger than I want, I cut it to size to share with a friend. If Costco's butcher removes it from the cryovac and makes a few cuts, the cost per pound climbs.

Regards,

I've been curious: how difficult was this to do yourself? One would assume the meat is easy enough to cut through, but are the bones separate?

Mhays wrote:

Cathy2 wrote:

gleam wrote:for a while, the Dominick's ranchers reserve stuff didn't have a visible grade on it at all, and much of it was select. consider yourself lucky if it's choice now..

costco has both usda choice and usda prime rib roasts.

I have bought the cryovac rib roasts from Costco. If it is larger than I want, I cut it to size to share with a friend. If Costco's butcher removes it from the cryovac and makes a few cuts, the cost per pound climbs.

Regards,

I've been curious: how difficult was this to do yourself? One would assume the meat is easy enough to cut through, but are the bones separate?

If you've got a big, sharp chef's knife, it's not hard at all.

stevez wrote:If you've got a big, sharp chef's knife, it's not hard at all.

Yup, exactly. We did it on the huge rib roast we got at Zier's for Thanksgiving (the other half of which is now defrosting for us to have this Thursday). The key is to cut it so that the cut falls between two of the rib bones as much as possible. (I find it easiest to start the cut on the side opposite the bones, and cut towards the bones.)

nsxtasy wrote:

stevez wrote:If you've got a big, sharp chef's knife, it's not hard at all.

Yup, exactly. We did it on the huge rib roast we got at Zier's for Thanksgiving (the other half of which is now defrosting for us to have this Thursday). The key is to cut it so that the cut falls between two of the rib bones as much as possible. (I find it easiest to start the cut on the side opposite the bones, and cut towards the bones.)

But make sure the chine bone, which runs lengthwise along the back of the ribs, is removed. No kitchen knife in the world can cut through that solid plate of armor -- you'd need a saw. In most cases, it's removed from the roast but some butchers will leave it on. At Zier's, I ask Dave remove it and then tie it back on because I think it helps the roast cook more evenly.

=R=

Da Beef wrote:Dont go anywhere else. Price and quality cant be beat. Make sure to go to the listed address below and not the other one. No relation.

Joseph's Finest Meats
7101 W Addison St
Chicago, IL 60634
(773) 736-3766

I'll second Josephs. I got mine there this morn I believe for the bone in it was 10.95 a lb.

I got mine from the Lincoln Park Costco on 12/08:



After 18 days of dry-aging, this is how it looked this morning:



Merry Christmas everyone!

Care to share details on your dry aging process? Or did you have someone else do it?

gleam wrote:Care to share details on your dry aging process? Or did you have someone else do it?

I used the special bags from www.DryBagSteak.com (believe me, I was skeptical also). I just vacuum sealed the meat and left it in the frig for 18 days. I wanted to age it longer, but I also wanted to have both steaks and a roast ready for Christmas. I'll probably try another loin for 28-40 days to see if there's a difference.