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Prime Rib Roast

rphlady
rphlady Posts: 2
in Beef
Newbie on the BGE. I was planning on doing an 8 lb prime rib roast for Christmas. The meat market has Boneless Prime Rib roast or Bone-in Choice Prime Rib roast. Big differences in price between the Prime and Choice grade. Any thoughts on the different grades and is it worth purchasing the pricey cut? Thanks in advance for all your advices!
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Comments

  • StillH2OEgger
    StillH2OEgger Posts: 3,839
    There's a lot of variables, but I'd be less concerned about selecting and paying more for prime grading on a rib roast than something like a NY strip roast or other cuts.
    Stillwater, MN
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  • scdaf
    scdaf Posts: 177
    Did a choice 8lber for Thanksgiving.  Cooked @ ~210* until 125* , fired up the oven inside to 500* and put the roast in for 10 minutes.  Was as good a rib roast as I've ever had.  

    I'm convinced the very slow cook and very hot sear to finish elevates the choice grade.

    Since I can't afford the prime grade anymore,  I'll keep right on saying that.

    Was happy to get choice for $9.99/lb @ Safeway, despite it being $6.99 last year...
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  • Langner91
    Langner91 Posts: 2,120
    I've probably eaten prime at Lawry's Prime Rib, or some place like that.  But, all of them I have ever cooked have been choice.  I have never had any complaints!
    Clinton, Iowa
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  • ColAngus
    ColAngus Posts: 123
    I just got this 13# 5 bone dry-aged ribeye for dinner tomorrow night. Gonna start in the oven @ 220º to an IT of 120º then sear it on the BGE.

    Any advice for the rub? Just salt and pepper? 




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  • pgprescott
    pgprescott Posts: 14,544
    Langner91 said:
    I've probably eaten prime at Lawry's Prime Rib, or some place like that.  But, all of them I have ever cooked have been choice.  I have never had any complaints!
    Choice is fine. Not sure the prime is actually worth the upgraded cost. 
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  • lousubcap
    lousubcap Posts: 34,077
    @ColAngus - glad to see you here again.  I go with S&P and fresh chopped Rosemary.  I use a light layer of worcestershire as a binder.  
    Sweet looking roast right there.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • OhioEgger
    OhioEgger Posts: 947
    Another one here who doesn't think the extra cost of Prime is worth it on this hunk of meat. The way you cook it matters a lot, but the amount of marbling really doesn't IMHO.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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