“Prime Rib” vs Ribeye Roast vs a chunk of Ribeye
- Thread starter Gunnerclone
- Start date
You will want a boneless prime rib roast. It's a rib roast, with the Prime designation. If you truly want prime rib, make sure it's not a choice or select rib roast.
Not sure what your reasoning for going boneless is, but I'm a big fan of having the bones be a roasting rack that also provides flavor. The bones are easy to take off, if not already done for you at the meat counter.
Not sure what your reasoning for going boneless is, but I'm a big fan of having the bones be a roasting rack that also provides flavor. The bones are easy to take off, if not already done for you at the meat counter.
Im not cooking it, just paying for it.just Following orders.
They are all the same piece of meat a ribeye roast just isn't prime grade and always go with the bone.
I did edit my post for a little more clarification. "Prime" is a designation based on marbling and fat content. A Rib Roast, is a Rib Roast.
Was trying to have a productive morning and this caused me to watch the OCB training video in its entirety.
Get the bone in (standing rib roast) if you can. Prime or choice would both be fine. The only no-no would be getting a select no-roll ribeye.
- Mar 27, 2006
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Agreed. "Go with the bone"
It's not that hard to carve around and it adds a ton of flavor. If you want, you can cut them off ahead of time, but still cook them together. Or ask the butcher to remove the bones, and include them. Then when it's done, you just toss the already removed bones, and carve away.
Are you eating it? If you're paying and eating it, get the damn bone.
Im paying and eating, but not cooking it. I’m not going to be responsible for a$100 piece of meat getting ruined. I slice cheese and make toast. That’s my limit lol.
$100 piece of meat? What are you feeding… 3 ppl?
Regarding the bone, which do most of you do?
Cut the bone off and tie it back on to the roast? Or do you cook with bone attached and cut the bone off after cooking?
Cut the bone off and tie it back on to the roast? Or do you cook with bone attached and cut the bone off after cooking?
How much is this going cost me? I was thinking like $12/ lb and I need like 7-10 lbs. i might be getting tricked.
Most places I've seen in central Iowa its around $17/lb, but I'm not sure about Costco.
- Mar 27, 2006
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Cut it off and tie it back on. If I'm dropping $150-$200 on a piece of meat, I want it to be as good as it can be. And the bone has an impact on the end result.
