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Publix Prime Rib $6.79 per pound

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  • crpeck
    commented on 's reply
    I'd look them over - check the marbling - if the 5 pointer is enough I'd probably go with the Angus, but, it depends what they look like. I ended up picking up a Choice at Publix, marbling was ok, price was great & after I SVQ it I'm sure it will be awesome!!!! Merry Christmas & whatever you pick, I'm sure it will be awesome!

  • smokenoob
    commented on 's reply
    2 smaller ones may give you a more even cook and definitely more bark! You gonna use Mrs O’Leary’s Cow Crust? I really liked it!

  • IFindZeroBadCooks
    replied
    I decided to join the Prime rib party, as I noticed that prime rib sales were in my area too for once, not just you lucky guys in TX.

    I found a bone-in choice beef rib roast for $6.77/pd at Jewel-Osco (about 6 pounds), and a bone-in CAB standing rib roast (about 8 pounds) at Fresh Thyme for $9.99/pound.

    I assume the CAB is a bit higher quality, but our Christmas plans are now to do the small prime rib. First time doing prime rib, though I bought some boneless rib roast to slice into ribeye steaks last year.

    Leave a comment:


  • Bkhuna
    commented on 's reply
    My publix had plenty of the Greenwise Angus. They cut me a nice three bone off the large end. Bone one is going to be for later and the other two will be a nice roast.

  • jfmorris
    replied
    Well, since the 15 pound rib roast was in the cryovac, I had to break it down, and found Meathead 's video at the top of this page amazingly helpful:

    https://amazingribs.com/tested-recip...ide-prime-rib/

    Meathead makes it look easy, and has time lapse skills. Took me a lot longer, haha. And I only had to stop to put bandaids on my fingers twice due to the freshly sharpened filet knife...

    Since it was still in the cryovac, the ribs had to be totally detached, including cutting through the chine and such. I ended up with a slab of 7 ribs, but cut one bone off for the gravy, and vacuum sealed the rest. I also packed away the ribeye cap steak, about the size of a large flank, and a vacuum sealed bag of fat (from the nose) for a future rendering project. The meat from the nose will be steak and eggs in the morning. I'll make gravy tomorrow from the sacrificial rib bones, chine bones and trimmings tomorrow morning, and then put it all under the prime rib in the afternoon.

    All in all that was a lot of meat. The thickness of the tied roast is about the same from one end to another, but it widens up from one end to the other. Probably 3-4 inches thick, and varying from 3-4 wide at one end to about 6-7 at the other. I am hoping I can get it to cook evenly with that variation. I may end up cutting it in half into two smaller roasts so that I can start the larger one earlier.
    Last edited by jfmorris; December 21, 2021, 12:06 AM.

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  • jfmorris
    commented on 's reply
    Actually, the pre-tied string is to hold on the slab of ribs, which have been cut off. You will end up removing those ribs and tying with string to cinch it up into a circular shape for cooking. I froze mine with the ribs still tied on, but you could go either way.

  • IFindZeroBadCooks
    commented on 's reply
    Seal with string. You’d want to maintain the shape.

  • smokenoob
    commented on 's reply
    I would cut a steaks off for future and get it as “round” as possible like Meathead says….
    (mine goes on tomorrow!)

  • WillTravelForFood
    replied
    Vacuum seal question after purchasing a roast in one of these sales: seal WITH the pre-tied string and throw away the Styrofoam package, or seal WITHOUT the string?

    Going into the deep freeze that way... any other packaging suggestions? These are 4+ lb, so on the smaller side.

    Leave a comment:


  • jfmorris
    replied
    Well, having frozen the original 9 pound one I bought, which was either 3 or 4 bones, I pulled it out to compare to the cryovac'ed 15.75 pound 7 bone roast I got yesterday at Publix. The 9 pound one is thicker, and the 15 pounder doesn't seem to have as big a spinalis, but it appears to better marbled overall. So I think I'm going with that one for Tuesday, since it doesn't have to be thawed. I'll trim it and remove the ribs Sunday or Monday, tie it up, and get it to dry brining. I'll do the 9 pounder in a few months... got a roll of gussetted vacuum sealer bags on the way that should let me repack it better on Monday.

    The only concern I have in doing a full length roast is that it is going to be thicker at one end than the other. Do I shoot for medium-rare in the center, at the thick end, or at the thinner end? Or cut the thinner end off into a couple of steaks for future use....
    Last edited by jfmorris; December 18, 2021, 09:24 AM.

    Leave a comment:


  • IFindZeroBadCooks
    replied
    Oh look, this is timely.

    https://youtu.be/_cgtAw21MM4

    Leave a comment:


  • prepperjack
    replied
    When I lived in Orlando, I could ask the meat manager to vac seal a large cut of meat and they would normally do it for free. I don't think that all of the newer Publix stores have the equipment though. Another things I've done is take it to my game processor - they normally have equipment that can handle such large cuts.

    Leave a comment:


  • Meathead
    commented on 's reply
    Agree on the fat cap. Save it. Melt it. Use it to paint a reverse sear steak just before searing. Or for blending into a burger.

  • smokenoob
    commented on 's reply
    After reading Meathead prime rib article, I think I am gonna untie it and cut the fat cap off, then retie, agree?

  • smokenoob
    commented on 's reply
    Thanks Jim! I just read that article and watched the video. That’s the plan!

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