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Which prime rib to buy?

FanOfFanboys
FanOfFanboys Posts: 2,620
in EggHead Forum
Thinking Costco prime or the D’Artagnan from Costco. Never had the D’Artagnan. It's more expensive, bone-in, and only choice. The Costco is prime, cheaper, but no bone. Is the D’Artagnan worth the extra cost? 


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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,808
    IMO no. Skip the choice and go for the boneless prime. 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Foghorn
    Foghorn Posts: 10,227
    I can't give you a definitive answer.  I can say that I have never had a problem eating choice prime rib as the cut is plenty fatty.  I haven't committed to preferring it - but I sure won't pay much difference to get prime.  I do like the bone on - again, as a slight preference.  So, ultimately I guess it's about what you prefer.  Hopefully, someone with some D'Artagnan knowledge/experience will come along.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
    D’Artagnan has an excellent rep and being bone-in is the way to go.  Like Foghorn said, there will be plenty of fat.  
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
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  • CornfedMA
    CornfedMA Posts: 491
    I don’t know where you live, but $18.49/lb for a prime ribeye roast is a borderline bargain where I am. Unless that choice cut is less than $10/lb, get the D’Artagnan. It’s not like this is Tuesday night supper. 
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  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    Ordered the D’Artagnan
    It'll ship frozen, can't wait. Going to cut in half and cook two different Christmas meals. One with each side of the family. 
    Boom
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  • Mikee
    Mikee Posts: 897
    I like to look at what I am buying and then decide. Price is not a definitive way to buy quality. The issue with buying a whole sectional is seeing the marbling or lack of.
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  • PigBeanUs
    PigBeanUs Posts: 932
    CMV:

    Dry aged Choice is better than fresh prime

    (this does not change the fact that dry aged prime is better than dry aged choice)


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  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    Mikee said:
    I like to look at what I am buying and then decide. Price is not a definitive way to buy quality. The issue with buying a whole sectional is seeing the marbling or lack of.
    Mikee said:
    I like to look at what I am buying and then decide. Price is not a definitive way to buy quality. The issue with buying a whole sectional is seeing the marbling or lack of.
    Hard to do when ordering online though. Just risk I'll have to take 
    Boom
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  • bobroo
    bobroo Posts: 143
    I think you should buy the prime rib from a local butcher shop. Their advice is also free.
    If it's brown, it's cook'in....If it's black, it's done ---my Grandfather     Medium BGE
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  • northGAcock
    northGAcock Posts: 15,173
    Bone in gives you a great meal dinner another night. Throw back on the egg with some Sweet Baby Ray’s......you will find much joy. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • DonWW
    DonWW Posts: 424
    Cut the bone away like a flap.  Sprinkle your favorite rubs on the bones and the tie back up and then prep like you normally would.  Helps get great flavor into the meat. 
    XL and Medium.  Dallas, Texas.
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  • billyray
    billyray Posts: 1,277
    edited December 2020
    I don't buy bone-in anymore, can't see paying the per lb. price for the bones. Our Costco has beef back ribs for $3.99/lb., so I buy these for my back rib fix. What I do with the boneless is take the cap off and trim it up for another delicious meal down the road. Then I tie the eye, to make a nice uniform cylinder, for a real even cook. The pics show the cap cooked on the BGE and the eye cooked on a PK360.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • FanOfFanboys
    FanOfFanboys Posts: 2,620

    Boom
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