Prime Rib Question

[jlazar]

I am looking ahead at Christmas where I will smoke a Prime Rib Roast instead of having turkey and ham again so soon after Thanksgiving. In the past I have gotten great boneless prime roasts from Costco. HEB also offers boneless prime roasts. I am not sure what Costco is, but HET offers both the large end and the small end. Which end is your preference? Is there much difference between the two?

[realdocBBQ]

Don't forget about Aldi, if you have one - I've gotten several rib roasts from them and they were excellent. Great pricing.

[Huskee]

Good to know. They just built one about ~8 min from me, the one we'd gone to for years previously is ~35 mins away so we're happy. Bought a steak from them, it was great, looking forward to their rib roasts if I see one.

[Alan Brice]

I have gotten racks of swift ribs at Aldi's for $1.99lb several times.

[jlazar]

realdocBBQ No Aldi's within 3 hours. Price for prime at HEB is less than $19/lb.

[Mosca]

Big end here. The end closer to the chuck, the one with three main muscles. It has a bigger cap, and less of that big slug of fat between the cap and the eye. Folks like the eye because it’s the strip. But to me, those other muscles are more tender. It’s like getting two caps.

[jlazar]

jfmorris I will have to look at buying a whole roast and cutting the rest for steaks.

[Mosca]

jlazar I also do roast/steaks, and sometimes one large roast and two smaller ones.

[jfmorris]

jlazar the past couple of years, I ALWAYS buy one prime rib roast specifically to cut off a slab of beef back ribs, and the rest is turned into nice thick ribeye steaks that the wife and I eat for months.

[Johnny Booth]

mm Mmm. It’s all good.
We roasted two for a very large gathering about 10 years ago.
I give it 5 trees. 🎄🎄🎄🎄🎄

[Spinaker]

Sweet mother of pearl.

[klflowers]

After looking at Spinaker post in this thread, I think this is my prime rib method from now on.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/1666361-questions-about-meatheads-prime-rib

[Spinaker]

You will not regret it. Plus, it is super easy. Then you can focus on cooking the other 10 million things that everyone wants on the holidays. LOL.

[jfmorris]

Yep. I bookmarked that post to try this Christmas.

[jlazar]

I just saw this post. My wife said that is the way I am going to do it next time.

[Huskee]

The answer from me is a simple and enigmatic "yes!" Personally I don't care either way.

What I do though is trim the slug of fat between the two muscles and any thicker fat cap (rarely does anyone eat all that anyway) and tie it tight in a tube shape so there's no hollow spots where the fat was. Then I dry brine a good couple days beforehand (actually I dry brine some in the middle where I cut the fat out, before I tie it) even if I'm just gong to freeze it I give it a couple days to dry brine in the fridge first.

Whichever way you go, enjoy!

[Bkhuna]

Definitely the big end. You get more of the Spinalis dorsi which is the most tender, flavorful part of a rib roast.

[Spinaker]

I always go for the big end. I find the meat to be more tender and better marbled. Either way, prime rib is amazing. I would not get too picky about it, unless you have a choice. Best of luck to you and happy holidays!

[Huskee]

Agree, no need to fret and search the earth high and low, the thin end cooks up mighty fine iffin that's whatcha got.

[jlazar]

Thanks all. Consensus seems to be that there isn't a significant difference between ends - get whichever you can at the best price.

[Spinaker]

You nailed it. It is kinda one of those deals where if you wanna be nit picky and get the absolute best, get the part closer to the shoulder. Both are great though.