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Old 12-17-2011, 08:24 AM
 
744 posts, read 792,825 times
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Default Best price on standing rib roast?

I want to make it for Christmas, but I've been watching the supermarket flyers and it hasn't come up.
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Old 12-17-2011, 08:55 AM
 
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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.
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Old 12-17-2011, 08:56 AM
 
Location: The Triad (nc)
16,344 posts, read 18,921,876 times
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Quote:
Originally Posted by BobosCurse View Post
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
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Old 12-17-2011, 09:06 AM
 
Location: Charlotte, NC
7,042 posts, read 8,279,471 times
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Yeah, it is not a traditional food here...but, the prices that are quoted seem to be decent.
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Old 12-17-2011, 09:09 AM
 
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Quote:
Originally Posted by MrRational View Post
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 $$$.
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Old 12-17-2011, 09:23 AM
 
171 posts, read 215,395 times
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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.
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Old 12-17-2011, 09:32 AM
 
8,417 posts, read 7,420,482 times
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Quote:
Originally Posted by PEABO14 View Post
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.
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Old 12-17-2011, 09:40 AM
 
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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.
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Old 12-17-2011, 10:06 AM
 
Location: Charlotte, N.C. area
413 posts, read 335,281 times
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Quote:
Originally Posted by vmaxnc View Post
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.
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Old 12-17-2011, 10:30 AM
 
841 posts, read 412,204 times
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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.
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