Boneless Prime Rib Roasts

[UFLawdog]

Publix is selling them for $5.79/lbs through the 14th.

[HawkerXP]

Thanks!

[Spacecase]

Thanks. I picked one up and cut it into super-thick ribeyes.

[WillTravelForFood]

Picked some up, cheapest ribeyes you'll likely get

When putting a roast into the deep freeze, pulled up the one we picked up this time last year (we know, it should have been cooked by now). Price a year ago? $6.79/lb

[TripleB]

Wow, boneless rib roast for $5.79/lb is a great price. We're seeing $7.99/lb for bone-in rib roasts.

[BBillFleet]

Just checked, it looks like that price is extended through Christmas Eve:



So I figure I can get one or two as well.

Next up: What's a the best way to use one?

[nunyaz]

@BBillFleet

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/

My Go to :-)

[UFLawdog]

I prefer to cook them as a roast

[Clawbear57]

Thanks I will have to see look for it.

[johnec00]

Just bought two of the "boned and tied" roasts. By "boned and tied", they mean that the rib bones are sliced almost all the way off with an inch or so of hinge left on the thicker end and then tied back on. They have been doing their Christmas rib roasts that way for at least several years, so I knew what I was going to get. They are bone in, but $5.99 is still a great price.

Here's a picture of one of them that I've wrapped in dry steak wraps for a 45 day dry age. Pretty clear that the bones are still there.

[WillTravelForFood]

that's some high-quality string work

[johnec00]

WillTravelForFood The netting comes with the Dry Steak Wrap kit. The 2 extra pieces of string are to hold the wrap tight against the concave area.

[WillTravelForFood]

johnec00 for the one we cut into steaks, we trimmed off the bones to be utilized in a shortrib beef bourguignon (or similar dish). having the bones mostly detached made that a smidge easier of a choice

[jfmorris]

I picked up one of these today, but asked the guy stocking the meat counter to get me an uncut one from the back, still in the cryovac. It was about 18 pounds. I’ll be separating it into a slab of beef back ribs, the rib eye cap, and a dozen nice steaks, and stocking the deep freeze.