Choice or Prime Bone In Rib Roast

dstearn

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?

fishlessman

prefer choice but from a good butcher shop,  prime is way to fatty with a rib roast for my likes

GoldenQ

I prefer choice 

dstearn

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.

SonVolt

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. 

reinhart36

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. 

https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-bones-make-meat-better

 

Hans61

Both are great I buy a lot of choice, but for Christmas special occasion go prime man!

GrillSgt

I prefer choice for sure. I’ll add that I prefer a choice filet also. 

The Cen-Tex Smoker

reinhart36 said:

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. 

https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-bones-make-meat-better

 

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 . 

GrillSgt

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. 

GrillSgt

Probably should post this in the Egghead forum for more responses.

dstearn

GrillSgt said:

Probably should post this in the Egghead forum for more responses.

Whoops! Senior Moment. :-)

lousubcap

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-

st¡ke

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.