Just thought I'd share the love with another super markets ad.
http://acmemarkets.mywebgrocer.com/Circular/Vineland/5F4C73140/Weekly/3
http://acmemarkets.mywebgrocer.com/Circular/Vineland/5F4C73140/Weekly/3
ACME has rib roast $4.99 per lb !!!
- Thread starter nutfromSEC117
- Start date
Most people think that the word "Prime" in Prime Rib means it is USDA Prime Grade. But unless the official USDA designation is attached to the rib roast, it is not USDA Prime certified. The word "Prime" by itself only describes the most desirable part of the "rib section" of the beef regardless of the USDA (US Department of Agriculture) Grade.
Typically USDA Choice is the best available at the supermarket.
Typically USDA Choice is the best available at the supermarket.
There is no way on God's green earth that Shop Rite is selling anything that is Prime GRADE.
Prime Grade ribs start in the mid teens per pound. High $20s if it is aged.
Prime Grade ribs start in the mid teens per pound. High $20s if it is aged.
Exactly. Usually, the only place you can get USDA Prime Beef is at high-end restaurants. The term Prime Rib refers to the best portion of the ribs which is ribs 6 thru 12 I think. The first cut is from the loin end and the second cut is from the chuck end.
I go to Glory's market out in Jackson for my Prime Rib. Not sure if it's USDA but it sure as hell is good and fresh. The guy moves a lot of beef there so it's always fresh. Call up, he butcher's it up to your amount desired, you pick up in two to three hours.
http://virtualweberbullet.com/standing-rib-roast-selection-and-preparation.html
Standing Rib Roast Defined
The whole, 7-bone standing rib roast is cut from the primal rib section of the steer. It consists of ribs 6-12 (ribs are numbered from the head to the tail) and weighs 14-20 pounds. Each beef carcass renders two whole beef rib roasts.
Diagram indicating primal rib section
The term standing rib roast refers to a bone-in roast, and the roast is cooked "standing" on its rack of ribs.
This photo shows a 15.97 pound whole beef rib roast. A 7-rib roast may be cut into pieces and sold as 2-, 3-, 4-, or 5-rib roasts. A 3-rib roast will weigh 6-7 pounds.
Whole, USDA Choice beef rib roast with large end and small end indicated
Many beef producers pay to have their meat graded for quality by the United States Department of Agriculture (USDA). The highest quality grade is USDA Prime. USDA Prime is the most tender, juicy, and flavorful beef, based on the degree of marbling (intramuscular fat) and degree of maturity (apparent age of the carcass) determined during the grading process. Only about 2% of beef produced in the United States is graded USDA Prime, making it a rare commodity that commands a high price.
USDA Prime is followed by USDA Choice, and then USDA Select., each with less visible marbling and potentially more maturity. There are several quality grades below USDA Select, but you won't see them in the supermarket.
You can easily find USDA Choice beef rib roasts at better supermarkets and membership warehouse stores (Photos 1-3). It's a very good choice for grilling or barbecuing—tender, with a good amount of marbling, and reasonably priced.
If you can find it, and if your budget allows for it, splurge on a USDA Prime beef rib roast. It's the best of the best, with superior tenderness, marbling, and flavor. You'll find it at high-end butcher shops, gourmet supermarkets, and sometimes at membership warehouse stores.
Because USDA Select roasts have even less marbling than USDA Choice, they're more likely to seem tough and less juicy after cooking. Seek out USDA Choice instead—you'll be glad you did.
Look for the USDA Prime or USDA Choice shield on the package, as shown Photos 4-5.
Historically, the term prime rib has been used to describe beef rib roast of any quality grade. The USDA does not require that beef rib roast come from USDA Prime grade beef.
Small End Vs. Large End
Some people prefer a beef rib roast cut from ribs 10-12 (closest to the short loin) because it offers more lean meat and fewer large areas of fat. This roast is called the small end or first cut.
Other folks like a roast from ribs 6-8 (closest to the shoulder). This is called the large end. People choose this cut because it contains more fat, more flavor, and more of the spinalis dorsi or ribeye cap—that super-tender, fat-marbled layer on the outer edge of the roast.
Small-end beef rib roast (ribs 10-12)
Large-end beef rib roast (ribs 6-8)
Beside the amount of lean vs. fat, you can tell the difference between these two roasts by comparing the length of their bones. A small-end roast has longer rib bones than a large-end roast.
So, if you want more lean meat for your money, buy one from the small-end. If you like more fat, purchase one from the large end.
Bone-In vs. Boneless
Beef rib roasts are sold two ways—bone-in or boneless. There are several advantages to cooking a bone-in beef rib roast:
Branded Beef
Some beef producers "brand" their beef products—not with a red-hot branding iron, but with fancy marketing names. Examples of successful branded beef include Certified Angus Beef (CAB), Meyer Natural Angus Beef, and IBP Chairman's Reserve Certified Premium Beef. Pretty much any meat that has a fancy name attached to it is a branded beef product.
Producers say that branded products meet higher standards than non-branded beef, are of higher quality, and taste better. Some brands claim to choose younger cattle with more marbling that straddle the line between USDA Choice and USDA Prime grades. Meyer Natural says that its beef is produced without hormones or antibiotics.
I've cooked both branded and non-branded beef rib roasts, and I can't tell them apart. If you have a choice between branded and non-branded beef rib roasts at roughly the same price, consider going with the branded product, as long as it has that all-important USDA Prime or USDA Choice grade shield on the package. Without that shield, you have no guarantee of quality, no matter what the butcher tries to tell you.
kitchen twine, loop it around the roast parallel to the first bone, bringing the two ends to the top of the roast. Pull snug and tie with whatever kind of knot you like, then repeat at each bone.
Don't bother cutting the ribs off and tying them back on before cooking, as you'll read about in some recipes. They're easily removed once the roast is cooked.
This video demonstrates how to tie a roast. Click on the video to play.
Photo 6
Photo 7
Photo 8
Photo 9
Photo 10
You don't have to dry-age a beef rib roast before cooking it, but if you're interested in learning more about the process, read on.
Beef is dry-aged in order to make it more tender and flavorful. During dry-aging, enzymes in the meat go to work on the connective tissue and muscle fibers, resulting in increased tenderness. Also, a significant amount of moisture evaporates from the meat, resulting in more intense flavor.
I was inspired to dry-age a beef rib roast after watching Alton Brown do it on Good Eats on the Food Network. Experts like Brown andCook's Illustrated magazine say that you can safely dry-age beef in your refrigerator at home for 3-7 days, while others like Bruce Aidellssuggest that you leave dry-aging to professional butchers.
If you choose to dry-age a beef rib roast, you accept the risk of ruining an expensive cut of meat, or that you won't like the resulting flavor. Some people who are not familiar with the taste of dry-aged beef describe it as "gamy" or "musty". Others call it "buttery" or "rich". In the end, it's all a matter of personal preference.
On Good Eats, Alton Brown drilled holes in a Rubbermaid storage container to create a "prolifically perforated plastic bin" (Photo 6). This allows air to circulate around the meat and protects it from spills and other contaminates, while protecting your fridge from any juices that might seep from the roast. Place the roast bone-side down on the lid and put the bin over the roast, as shown in the photo.
Alternatively, Brown suggests placing the roast bone-side down on a rack over a rimmed baking sheet and covering loosely with a dry towel, changing the towel daily.
When dry aging beef, your refrigerator should be impeccably clean and free of any items that produce strong odors, as the exposed meat may absorb these odors.
Place the roast at the back of the lowest shelf in your refrigerator, which should be the coldest location. Lower the refrigerator setting to achieve a temperature of 34-36°F. Measure the temperature near the roast using a refrigerator thermometer, or place a probe thermometer in a glass of water situated next to the roast (Photo 7).
I dry aged this roast for 3 days. Brown says, "You may notice a slightly funky aroma. That's OK. The smell of success."
Photo 8 shows how the roast looked after 3 days in the perforated bin. At first glance, it doesn't look much different, but Photo 9 shows that some of the edges have begun to dry out.
Use a sharp knife to shave off any dried or leathery spots on the roast. Photo 10 shows how much I trimmed from this roast.
Here are some resources about aging meat that you might find interesting:
Make sure to season thoroughly. This is a large, thick cut of meat, so it can take a good amount of seasoning on the surface.
Photo 11
Photo 12
You can successfully cook a beef rib roast using a variety of cooking temperatures and techniques. In my experience, the best method for achieving a perfectly rare rib roast that's red from edge to edge is cooking at 225-250°F to an internal temperature of 125°F, then finishing directly over hot coals or in a 500°F oven for a few minutes to sear the exterior (Photo 11). This is known as the reverse searmethod.
I've cooked several rib roasts at 325-350°F and they turn out fine, but you will get more overcooked meat around the edges (Photo 12). For red meat from edge to edge, cooking low & slow at 225-250°F is the way to go.
Photo 13
To measure the internal temperature of a beef rib roast, insert a probe thermometer into the middle of the roast from the top.
To make sure you hit the middle, place the thermometer on the outside end of the roast, so the tip is at the center of the roast. Pinch your fingers on the thermometer stem where it meets the top of the roast, then move the thermometer to the top center of the roast and insert it until your fingers touch the meat.
Toward the end of cooking, check the temperature in multple spots using an instant-read thermometer and average the results.
The Complete Meat Cookbook and assumes cooking at 325-350°F. Remove the roast from the cooker when it reaches the temperature in the left column, and carryover cooking during the resting period will bring the finished internal temp up to the range shown in the right column.
If cooking at 225-250°F, take the roast to the high end of the "Remove" column or the low end of the "Ideal" column before resting the meat, as there won't be as much carryover cooking once the roast comes off the smoker.
Remove from heat Ideal temperature after resting
Very Rare 110-115°F 115-125°F
Rare 115-120°F 125-130°F
Medium-Rare 125-130°F 130-140°F
Medium 130-140°F 140-150°F
Medium-Well 145-155°F 150-165°F
Letting Meat Rest After Cooking.
Photo 14
Photo 15
To carve, remove the twine and roll the roast onto its side so the bones are pointing straight up. Using the bones as a handle, cut downward close to the bones using a sharp boning knife or anelectric carving knife to remove the bones (Photo 14).
Next, place the roast flat on the cutting board and carve slices 1/2" thick or to your liking (Photo15). Cut the bones into individual pieces and serve them along with the roast...or save them foryourself!
Photo 16
Leftover beef rib roast can be kept in the refrigerator for 3-5 days. Leftovers can also be slicedinto individual serving portions, sealed inFoodSaver bags, and frozen.
FoodSaver bags, bring a large pot of water to a boil. Turn off the heat and place an unopened,unfrozen bag into the hot water. Let sit for several minutes until heated to your liking.
Standing Rib Roast Defined
The whole, 7-bone standing rib roast is cut from the primal rib section of the steer. It consists of ribs 6-12 (ribs are numbered from the head to the tail) and weighs 14-20 pounds. Each beef carcass renders two whole beef rib roasts.
Diagram indicating primal rib section
The term standing rib roast refers to a bone-in roast, and the roast is cooked "standing" on its rack of ribs.
This photo shows a 15.97 pound whole beef rib roast. A 7-rib roast may be cut into pieces and sold as 2-, 3-, 4-, or 5-rib roasts. A 3-rib roast will weigh 6-7 pounds.
Whole, USDA Choice beef rib roast with large end and small end indicated
Many beef producers pay to have their meat graded for quality by the United States Department of Agriculture (USDA). The highest quality grade is USDA Prime. USDA Prime is the most tender, juicy, and flavorful beef, based on the degree of marbling (intramuscular fat) and degree of maturity (apparent age of the carcass) determined during the grading process. Only about 2% of beef produced in the United States is graded USDA Prime, making it a rare commodity that commands a high price.
USDA Prime is followed by USDA Choice, and then USDA Select., each with less visible marbling and potentially more maturity. There are several quality grades below USDA Select, but you won't see them in the supermarket.
You can easily find USDA Choice beef rib roasts at better supermarkets and membership warehouse stores (Photos 1-3). It's a very good choice for grilling or barbecuing—tender, with a good amount of marbling, and reasonably priced.
If you can find it, and if your budget allows for it, splurge on a USDA Prime beef rib roast. It's the best of the best, with superior tenderness, marbling, and flavor. You'll find it at high-end butcher shops, gourmet supermarkets, and sometimes at membership warehouse stores.
Because USDA Select roasts have even less marbling than USDA Choice, they're more likely to seem tough and less juicy after cooking. Seek out USDA Choice instead—you'll be glad you did.
Look for the USDA Prime or USDA Choice shield on the package, as shown Photos 4-5.
Historically, the term prime rib has been used to describe beef rib roast of any quality grade. The USDA does not require that beef rib roast come from USDA Prime grade beef.
Small End Vs. Large End
Some people prefer a beef rib roast cut from ribs 10-12 (closest to the short loin) because it offers more lean meat and fewer large areas of fat. This roast is called the small end or first cut.
Other folks like a roast from ribs 6-8 (closest to the shoulder). This is called the large end. People choose this cut because it contains more fat, more flavor, and more of the spinalis dorsi or ribeye cap—that super-tender, fat-marbled layer on the outer edge of the roast.
Small-end beef rib roast (ribs 10-12)
Large-end beef rib roast (ribs 6-8)
Beside the amount of lean vs. fat, you can tell the difference between these two roasts by comparing the length of their bones. A small-end roast has longer rib bones than a large-end roast.
So, if you want more lean meat for your money, buy one from the small-end. If you like more fat, purchase one from the large end.
Bone-In vs. Boneless
Beef rib roasts are sold two ways—bone-in or boneless. There are several advantages to cooking a bone-in beef rib roast:
- Fat and connective tissue that surround the bones add moisture and flavor to the meat as it breaks down during cooking.
- Rich flavor from bone marrow may migrate into the meat during cooking.
- Bones slow the cooking of meat and limit the evaporation of moisture.
- Bones are easily removed after cooking and make a tasty treat for the chef!
Branded Beef
Some beef producers "brand" their beef products—not with a red-hot branding iron, but with fancy marketing names. Examples of successful branded beef include Certified Angus Beef (CAB), Meyer Natural Angus Beef, and IBP Chairman's Reserve Certified Premium Beef. Pretty much any meat that has a fancy name attached to it is a branded beef product.
Producers say that branded products meet higher standards than non-branded beef, are of higher quality, and taste better. Some brands claim to choose younger cattle with more marbling that straddle the line between USDA Choice and USDA Prime grades. Meyer Natural says that its beef is produced without hormones or antibiotics.
I've cooked both branded and non-branded beef rib roasts, and I can't tell them apart. If you have a choice between branded and non-branded beef rib roasts at roughly the same price, consider going with the branded product, as long as it has that all-important USDA Prime or USDA Choice grade shield on the package. Without that shield, you have no guarantee of quality, no matter what the butcher tries to tell you.
kitchen twine, loop it around the roast parallel to the first bone, bringing the two ends to the top of the roast. Pull snug and tie with whatever kind of knot you like, then repeat at each bone.
Don't bother cutting the ribs off and tying them back on before cooking, as you'll read about in some recipes. They're easily removed once the roast is cooked.
This video demonstrates how to tie a roast. Click on the video to play.
Photo 6
Photo 7
Photo 8
Photo 9
Photo 10
You don't have to dry-age a beef rib roast before cooking it, but if you're interested in learning more about the process, read on.
Beef is dry-aged in order to make it more tender and flavorful. During dry-aging, enzymes in the meat go to work on the connective tissue and muscle fibers, resulting in increased tenderness. Also, a significant amount of moisture evaporates from the meat, resulting in more intense flavor.
I was inspired to dry-age a beef rib roast after watching Alton Brown do it on Good Eats on the Food Network. Experts like Brown andCook's Illustrated magazine say that you can safely dry-age beef in your refrigerator at home for 3-7 days, while others like Bruce Aidellssuggest that you leave dry-aging to professional butchers.
If you choose to dry-age a beef rib roast, you accept the risk of ruining an expensive cut of meat, or that you won't like the resulting flavor. Some people who are not familiar with the taste of dry-aged beef describe it as "gamy" or "musty". Others call it "buttery" or "rich". In the end, it's all a matter of personal preference.
On Good Eats, Alton Brown drilled holes in a Rubbermaid storage container to create a "prolifically perforated plastic bin" (Photo 6). This allows air to circulate around the meat and protects it from spills and other contaminates, while protecting your fridge from any juices that might seep from the roast. Place the roast bone-side down on the lid and put the bin over the roast, as shown in the photo.
Alternatively, Brown suggests placing the roast bone-side down on a rack over a rimmed baking sheet and covering loosely with a dry towel, changing the towel daily.
When dry aging beef, your refrigerator should be impeccably clean and free of any items that produce strong odors, as the exposed meat may absorb these odors.
Place the roast at the back of the lowest shelf in your refrigerator, which should be the coldest location. Lower the refrigerator setting to achieve a temperature of 34-36°F. Measure the temperature near the roast using a refrigerator thermometer, or place a probe thermometer in a glass of water situated next to the roast (Photo 7).
I dry aged this roast for 3 days. Brown says, "You may notice a slightly funky aroma. That's OK. The smell of success."
Photo 8 shows how the roast looked after 3 days in the perforated bin. At first glance, it doesn't look much different, but Photo 9 shows that some of the edges have begun to dry out.
Use a sharp knife to shave off any dried or leathery spots on the roast. Photo 10 shows how much I trimmed from this roast.
Here are some resources about aging meat that you might find interesting:
Make sure to season thoroughly. This is a large, thick cut of meat, so it can take a good amount of seasoning on the surface.
Photo 11
Photo 12
You can successfully cook a beef rib roast using a variety of cooking temperatures and techniques. In my experience, the best method for achieving a perfectly rare rib roast that's red from edge to edge is cooking at 225-250°F to an internal temperature of 125°F, then finishing directly over hot coals or in a 500°F oven for a few minutes to sear the exterior (Photo 11). This is known as the reverse searmethod.
I've cooked several rib roasts at 325-350°F and they turn out fine, but you will get more overcooked meat around the edges (Photo 12). For red meat from edge to edge, cooking low & slow at 225-250°F is the way to go.
Photo 13
To measure the internal temperature of a beef rib roast, insert a probe thermometer into the middle of the roast from the top.
To make sure you hit the middle, place the thermometer on the outside end of the roast, so the tip is at the center of the roast. Pinch your fingers on the thermometer stem where it meets the top of the roast, then move the thermometer to the top center of the roast and insert it until your fingers touch the meat.
Toward the end of cooking, check the temperature in multple spots using an instant-read thermometer and average the results.
The Complete Meat Cookbook and assumes cooking at 325-350°F. Remove the roast from the cooker when it reaches the temperature in the left column, and carryover cooking during the resting period will bring the finished internal temp up to the range shown in the right column.
If cooking at 225-250°F, take the roast to the high end of the "Remove" column or the low end of the "Ideal" column before resting the meat, as there won't be as much carryover cooking once the roast comes off the smoker.
Remove from heat Ideal temperature after resting
Very Rare 110-115°F 115-125°F
Rare 115-120°F 125-130°F
Medium-Rare 125-130°F 130-140°F
Medium 130-140°F 140-150°F
Medium-Well 145-155°F 150-165°F
Letting Meat Rest After Cooking.
Photo 14
Photo 15
To carve, remove the twine and roll the roast onto its side so the bones are pointing straight up. Using the bones as a handle, cut downward close to the bones using a sharp boning knife or anelectric carving knife to remove the bones (Photo 14).
Next, place the roast flat on the cutting board and carve slices 1/2" thick or to your liking (Photo15). Cut the bones into individual pieces and serve them along with the roast...or save them foryourself!
Photo 16
Leftover beef rib roast can be kept in the refrigerator for 3-5 days. Leftovers can also be slicedinto individual serving portions, sealed inFoodSaver bags, and frozen.
FoodSaver bags, bring a large pot of water to a boil. Turn off the heat and place an unopened,unfrozen bag into the hot water. Let sit for several minutes until heated to your liking.
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