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Two Prime Rib Questions

Dawgtired
Dawgtired Posts: 667
in EggHead Forum
Good morning everyone! Doing a prime rib for Christmas and have a couple of questions regarding the cut of meat. Is there a major difference between prime and choice with this cut and is the price difference worth it? Also do you prefer the chuck or loin end? Thank you so much for any advice…much appreciated!

If we ever forget that we are One Nation Under God, then we will be a nation gone under.

Ronald Reagan

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Comments

  • lousubcap
    lousubcap Posts: 36,812
    Regarding prime and choice I am gonna give you a waffle answer as I have had great tasting roasts from either grade.  If you can find a well marbled choice cut that would be my preference.
    Regarding the chuck or loin end here's more than you need to know about meat cuts:
    The North American Meat Processors Association guide:
    https://www.usfoods.com/content/dam/usf/pdf/general/Meat-Buyers-guide.pdf

    I prefer the chuck end but all personal choice.  
    Either way you can't go wrong as long as you nail your desired finish temperature.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • fishlessman
    fishlessman Posts: 34,597
    a prime-prime rib sometimes is too fatty, i always get the choice cut for family dinners. chuck end is more beefy but there can be some grizzle. i get the choice, loin side for a family dinner, and get them cut in two bone sections. more end cuts that way which we prefer and cook them more like a really thick steak...trex for the method. i like to sear first, searing last can get some big flair ups. if i dont sear first i dont sear at all which is what most do anyways
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • ColbyLang
    ColbyLang Posts: 4,408
    Best marbled choice cut you can find. Most prefer the loin side. I do one (4-5 bone) every year for Xmas.
    usually a variation of meat church’s cook on it. 
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  • 1voyager
    1voyager Posts: 1,161
    @ColbyLang - How do you know which side is chuck side or loin side?
    Large Egg, PGS A40 gasser.
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  • Dawgtired
    Dawgtired Posts: 667
    @1voyager.  I’m no expert but I know there are 13 ribs on each side, but ribs 6-12 are the prime cut…”.primal”. 6-9 are from the chuck end and 10-12 are from the loin end. Not sure that answers your question though. 

    If we ever forget that we are One Nation Under God, then we will be a nation gone under.

    Ronald Reagan

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  • fishlessman
    fishlessman Posts: 34,597
    1voyager said:
    @ColbyLang - How do you know which side is chuck side or loin side?

    the chuck end is bigger with a larger cap section. the cap is great, the middle can be tough, theres a bigger soft fat layer as well. the loin is smaller, more tender overall, and just a cleaner look. they are both great
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • 1voyager
    1voyager Posts: 1,161
    @fishlessman - Thanks!
    Large Egg, PGS A40 gasser.
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  • ColbyLang
    ColbyLang Posts: 4,408
    I also just tell my butcher which side I’m seeking. I’m a repeat customer. He’ll give me what I ask for every time
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  • lousubcap
    lousubcap Posts: 36,812
    Check out my above post with the link to the NAMP for all you want or need to know about protein cuts.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,484
    thanks for the link cap— i will bookmark it this time
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,681
    Fattiest choice you can find.
    Even lean choice turns out amazing.

    I seem to be odd man out, I prefer the Chuck end because the cap is my favorite part and chuck end cap is thicker.  I also find the fat in standing rib roasts to be tender and tasty, I like the well rendered and caramelized fat pieces and definitely the outer edge.

    I would rather light a candle than curse your darkness.

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  • fishlessman
    fishlessman Posts: 34,597
    Ozzie_Isaac said:
    Fattiest choice you can find.
    Even lean choice turns out amazing.

    I seem to be odd man out, I prefer the Chuck end because the cap is my favorite part and chuck end cap is thicker.  I also find the fat in standing rib roasts to be tender and tasty, I like the well rendered and caramelized fat pieces and definitely the outer edge.


    for myself i would get the chuck end every time. for a big dinner the extra fat seems to horrify some, then theres the under cooked comments added in with the older crowd =)  if its a prime grade prime rib, the fat can be ridiculous even by my standards, choice all the way
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Paolo
    Paolo Posts: 210
    lousubcap said:
    Regarding prime and choice I am gonna give you a waffle answer as I have had great tasting roasts from either grade.  If you can find a well marbled choice cut that would be my preference.
    Regarding the chuck or loin end here's more than you need to know about meat cuts:
    The North American Meat Processors Association guide:
    https://www.usfoods.com/content/dam/usf/pdf/general/Meat-Buyers-guide.pdf

    I prefer the chuck end but all personal choice.  
    Either way you can't go wrong as long as you nail your desired finish temperature.  
    I was missing this. Very informative!
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