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Where do you get your prime rib?

Where do you get your prime rib?
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  • Where do you get your prime rib?

    Post #1 - December 18th, 2009, 2:27 pm
    Post #1 - December 18th, 2009, 2:27 pm Post #1 - December 18th, 2009, 2:27 pm
    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,
  • Post #2 - December 18th, 2009, 2:28 pm
    Post #2 - December 18th, 2009, 2:28 pm Post #2 - December 18th, 2009, 2:28 pm
    costco.
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #3 - December 18th, 2009, 2:47 pm
    Post #3 - December 18th, 2009, 2:47 pm Post #3 - December 18th, 2009, 2:47 pm
    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)
    "Goldie, how many times have I told you guys that I don't want no horsin' around on the airplane?"
  • Post #4 - December 18th, 2009, 2:56 pm
    Post #4 - December 18th, 2009, 2:56 pm Post #4 - December 18th, 2009, 2:56 pm
    local butcher shop. cut to order.

    Polancis
    Ottawa, IL.
    Last edited by jimswside on December 18th, 2009, 3:24 pm, edited 1 time in total.
  • Post #5 - December 18th, 2009, 3:07 pm
    Post #5 - December 18th, 2009, 3:07 pm Post #5 - December 18th, 2009, 3:07 pm
    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
    Last edited by Da Beef on December 18th, 2009, 3:10 pm, edited 1 time in total.
  • Post #6 - December 18th, 2009, 3:10 pm
    Post #6 - December 18th, 2009, 3:10 pm Post #6 - December 18th, 2009, 3:10 pm
    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
    Life is a garden, Dude - DIG IT!
    -- anonymous Colorado snowboarder whizzing past me March 2010
  • Post #7 - December 18th, 2009, 9:34 pm
    Post #7 - December 18th, 2009, 9:34 pm Post #7 - December 18th, 2009, 9:34 pm
    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
  • Post #8 - December 18th, 2009, 10:42 pm
    Post #8 - December 18th, 2009, 10:42 pm Post #8 - December 18th, 2009, 10:42 pm
    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

    Image

    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
    Hold my beer . . .

    Low & Slow
  • Post #9 - December 19th, 2009, 12:40 am
    Post #9 - December 19th, 2009, 12:40 am Post #9 - December 19th, 2009, 12:40 am
    I bought a boneless prime rib for $6.99/lb. at Trader Joes today. Made if for dinner tonight and it was delicious.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #10 - December 19th, 2009, 7:14 am
    Post #10 - December 19th, 2009, 7:14 am Post #10 - December 19th, 2009, 7:14 am
    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.
  • Post #11 - December 19th, 2009, 11:46 am
    Post #11 - December 19th, 2009, 11:46 am Post #11 - December 19th, 2009, 11:46 am
    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:
    Image

    Image

    Image

    Image

    After:
    Image

    Image

    Image

    Image

    =R=

    Zier's Prime Meats
    813 Ridge Rd.
    Wilmette, IL 60091
    847 251-4000
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #12 - December 21st, 2009, 4:52 pm
    Post #12 - December 21st, 2009, 4:52 pm Post #12 - December 21st, 2009, 4:52 pm
    Had very good luck last year at Ed & Erv's. Make sure you call ahead, though.
  • Post #13 - December 21st, 2009, 6:42 pm
    Post #13 - December 21st, 2009, 6:42 pm Post #13 - December 21st, 2009, 6:42 pm
    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.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #14 - December 21st, 2009, 7:46 pm
    Post #14 - December 21st, 2009, 7:46 pm Post #14 - December 21st, 2009, 7:46 pm
    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
  • Post #15 - December 21st, 2009, 9:24 pm
    Post #15 - December 21st, 2009, 9:24 pm Post #15 - December 21st, 2009, 9:24 pm
    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'."
  • Post #16 - December 21st, 2009, 10:51 pm
    Post #16 - December 21st, 2009, 10:51 pm Post #16 - December 21st, 2009, 10:51 pm
    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.
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #17 - December 21st, 2009, 11:16 pm
    Post #17 - December 21st, 2009, 11:16 pm Post #17 - December 21st, 2009, 11:16 pm
    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,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #18 - December 22nd, 2009, 12:11 am
    Post #18 - December 22nd, 2009, 12:11 am Post #18 - December 22nd, 2009, 12:11 am
    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!!
  • Post #19 - December 22nd, 2009, 10:18 am
    Post #19 - December 22nd, 2009, 10:18 am Post #19 - December 22nd, 2009, 10:18 am
    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?
  • Post #20 - December 22nd, 2009, 10:49 am
    Post #20 - December 22nd, 2009, 10:49 am Post #20 - December 22nd, 2009, 10:49 am
    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.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #21 - December 22nd, 2009, 12:28 pm
    Post #21 - December 22nd, 2009, 12:28 pm Post #21 - December 22nd, 2009, 12:28 pm
    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.)
  • Post #22 - December 22nd, 2009, 1:59 pm
    Post #22 - December 22nd, 2009, 1:59 pm Post #22 - December 22nd, 2009, 1:59 pm
    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=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #23 - December 24th, 2009, 12:49 pm
    Post #23 - December 24th, 2009, 12:49 pm Post #23 - December 24th, 2009, 12:49 pm
    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.
  • Post #24 - December 25th, 2009, 10:12 am
    Post #24 - December 25th, 2009, 10:12 am Post #24 - December 25th, 2009, 10:12 am
    I got mine from the Lincoln Park Costco on 12/08:

    Image

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

    Image

    Merry Christmas everyone!
  • Post #25 - December 25th, 2009, 12:07 pm
    Post #25 - December 25th, 2009, 12:07 pm Post #25 - December 25th, 2009, 12:07 pm
    Care to share details on your dry aging process? Or did you have someone else do it?
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #26 - December 25th, 2009, 1:49 pm
    Post #26 - December 25th, 2009, 1:49 pm Post #26 - December 25th, 2009, 1:49 pm
    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.
  • Post #27 - September 27th, 2020, 4:06 am
    Post #27 - September 27th, 2020, 4:06 am Post #27 - September 27th, 2020, 4:06 am
    Beef rib-eye roast, Costco Niles = dinner with neighbors.

    Image
    Image
    Image
    Image
    Image

    Rib-eye roast, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #28 - September 27th, 2020, 10:57 am
    Post #28 - September 27th, 2020, 10:57 am Post #28 - September 27th, 2020, 10:57 am
    G Wiv wrote:Rib-eye roast, count me a Fan!

    Me, too . . . especially if you're making it on the Weber! Very nice! :)

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain

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