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Choice or Prime Bone In Rib Roast

I am cooking Prime Rib on XMAS Day for the first time. Is it worth it to pay extra for Prime?

Any recommendations on cooking methods?

Comments

  • GoldenQGoldenQ Posts: 398
    I prefer choice 
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
  • dstearndstearn Posts: 1,313
    Choice it is. I called my local butcher and they have Top Choice Grain Fed for $15 per LB. Looking at getting a 4 bone standing rib roast.
  • SonVoltSonVolt Posts: 1,610
    I only buy prime when it's going to be enjoyed by me and the wife. If i'm having company they're getting Choice and will like it. If they complain they're getting Select. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • Not an answer to the original question, but checkout this amazing ribs article regarding bone-in vs. bone-out.  This guided me to bone-out a couple years ago and we weren't disappointed. 

     
  • Hans61Hans61 Posts: 3,661
    Both are great I buy a lot of choice, but for Christmas special occasion go prime man!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • GrillSgtGrillSgt Posts: 2,507
    edited December 2018
    I prefer choice for sure. I’ll add that I prefer a choice filet also. 
    Woodford & Barren Co. KY

    LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize
    Temperance, like chastity, is it’s own punishment. 
  • Not an answer to the original question, but checkout this amazing ribs article regarding bone-in vs. bone-out.  This guided me to bone-out a couple years ago and we weren't disappointed. 

     
    Im all about no-bone rib roasts. Crust all the way around as opposed to half way around with bone in roasts. The bones are pretty but they don’t taste like much :)
    Keepin' It Weird in The ATX
  • GrillSgtGrillSgt Posts: 2,507
    I remove the rib rack intact and slather on the coating, usually minced garlic, rosemary, a little oil, salt and pepper. Tie the rib rack back on. After the IT is about 105 I remove the rib rack and sear the crap out of it for a decent bark. Grill Grates are nearly a must due to the massive flame up from the roast. 
    Woodford & Barren Co. KY

    LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize
    Temperance, like chastity, is it’s own punishment. 
  • GrillSgtGrillSgt Posts: 2,507
    Probably should post this in the Egghead forum for more responses.
    Woodford & Barren Co. KY

    LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize
    Temperance, like chastity, is it’s own punishment. 
  • dstearndstearn Posts: 1,313
    GrillSgt said:
    Probably should post this in the Egghead forum for more responses.
    Whoops! Senior Moment. :-)
  • lousubcaplousubcap Posts: 18,868
    If you end up with a bone-in roast, remove them as noted above but then cook them separately as beef back ribs.  Great eatin' right there.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • st¡kest¡ke Posts: 276
    This is pretty personal.  I actually prefer choice, because as fishman said the rib eye is fatty to begin with. 

    But prime will have better marbling, since we're not just talking about the large vein if fat under the cap.

    Either way, try drying it for a few days before you roast it.  You will have better color and crispness, even if you cook it low and slow.
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