Best price on standing rib roast? (appointed, refrigerator, prices) - City-Data Forum

BobosCurse · 12-17-2011, 08:24 AM

I want to make it for Christmas, but I've been watching the supermarket flyers and it hasn't come up.

PEABO14 · 12-17-2011, 08:55 AM

I've only checked 2 places so far. I'll be watching this thread.

Costco is $8.69/lb. I believe it's for USDA Choice.

Teeter's vic special on bone-in rib roast, USDA Choice, is $7.99/lb. I think that price is good through Tuesday.

MrRational · 12-17-2011, 08:56 AM

Quote:

Originally Posted by BobosCurse

I've been watching the supermarket flyers and it hasn't come up.

It will be a very rare supermarket that will offer a true standing rib roast...
and of those few none is likely to offer it on sale.

Find a real butcher or meat market and expect to pay a high $/lb

hth

chicagocubs · 12-17-2011, 09:06 AM

Yeah, it is not a traditional food here...but, the prices that are quoted seem to be decent.

vmaxnc · 12-17-2011, 09:09 AM

Quote:

Originally Posted by MrRational

It will be a very rare supermarket that will offer a true standing rib roast...
and of those few none is likely to offer it on sale.

Find a real butcher or meat market and expect to pay a high $/lb

hth

If by true you mean prime grade, you're correct. "Standing rib roast" is a cut of meat, regardless of the grade. "Prime" is a grade, regardless of the cut, as are choice and select. Choice is what supermarkets carry for the most part. Prime is much harder to find, and far more expensive. Then aging comes into play. Dry aged beef is the best, but it's big $$$.

PEABO14 · 12-17-2011, 09:23 AM

You can dry age yourself. Just place the cut of meat in the fridge, uncovered, on a rack for 3-4 days before you plan on cooking. Cut off any dried layers of fat or meat. Is it dry aged, prime? No, but it's better than just unwrapping the meat and roasting it.

vmaxnc · 12-17-2011, 09:32 AM

Quote:

Originally Posted by PEABO14

You can dry age yourself. Just place the cut of meat in the fridge, uncovered, on a rack for 3-4 days before you plan on cooking. Cut off any dried layers of fat or meat. Is it dry aged, prime? No, but it's better than just unwrapping the meat and roasting it.

I did that with an HT rib roast a couple weeks ago. It was...different...than not having done it, but I can't say it was better. Mine didn't change color at all, so I don't think it was losing any moisture. The humidity in a refrigerator is much higher than what it would be in true dry aging. I also think it needs to sit longer than the 3 days I did, but I couldn't wait any longer. I was drooling for roast beast.

Jake Ryan · 12-17-2011, 09:40 AM

I'd call the Peach Stand in Fort Mill which is right off of exit 85 on I-77 and see what they have to offer. It will be a bit higher than Sams or Costco, but I think you'll be more happy with the meat.

RoadTraveler · 12-17-2011, 10:06 AM

Quote:

Originally Posted by vmaxnc

I also think it needs to sit longer than the 3 days I did, but I couldn't wait any longer. I was drooling for roast beast.

Shameless carnivore!

Better watch out or someone is going to sic PETA on you!

Standing rib is good but I love a good eye-round too.

tread102 · 12-17-2011, 10:30 AM

Fresh market will have them for either 7.99 or 8.99 a lb. Its choice grade. teeter has them too select is usually 6.99 and choice at 7.99. I've used both, and always go with the fresh market ones. Never been disappointed with them. I've heard good things about the peach stand meat, but have never bought anything from there.