Harris Teeter has standing rib roast on sale

Lager

Lager

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Tis the season for prime rib to go on sale for cheap eats. Harris Teeter has standing rib roast AKA prime rib on sale for $7.99 a lb. Now in the past it used to be 5-6 $ per pound but I guess with Bidenflation it went up like everything else. It only goes on sale for these prices twice a year, Thanksgiving and at Christmas so now is the time to buy. I will usually buy 8 ribs worth, then cut it up to 1 rib sections and then vacuum seal and deep freeze at - 10 degrees and it will last all year. Each 1 rib will weigh 2.5-3 lbs and I cook them on the charcoal grill with seasonings like you would a really thick steak until I get to 135 internal. That get me to just a bit more rare then medium but not bloody. Good eats for somewhat cheap and now is the time to buy. Every couple of months I will pull one of the freezer and cook one up and when everyone at work is talking about the weekend BBQ they had last weekend and they had hamburgers and hot dogs? You can say you had prime rib, drop the mic and walk away.
 
I post this info up every year, then it gets robbed into how to cook a prime rib and I like that. I used to cook a big one for the whole family, but now its just the Wife and myself so I had to adapt to make it smaller portions. Out of that 1 rib section, we get two really nice steaks and lots left over for Steak /onion/mushrooms and cheese omelets for the next couple of days.
 
The son-in-law opted for the USDA prime (I think that's what it's called) for $9.99/lb.

When he brought mine to me (a four rib cut), I cut mine in half and sealed them in my new Lipbuster 215. Sorry, Vacmaster 215.

Thanks for the heads up!
 
kcult said:
The son-in-law opted for the USDA prime (I think that's what it's called) for $9.99/lb.

When he brought mine to me (a four rib cut), I cut mine in half and sealed them in my new Lipbuster 215. Sorry, Vacmaster 215.

Thanks for the heads up!
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Awesome, good Son in law you have.. Good eats for cheap.. Question what was the weight for a 4 bone? Usually, a one bone will weigh 2.5 -3 lbs depending on the cut and the weight of the cow and it might have changed from last year.
 
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Rancher (which we prefer over Angus, regardless of cost) is $7.99 again at HT. But, thru 12/19 with a Vic card, theyā€™re $5.97 a pound, limited to 4.
 
Jeppo said:
Rancher (which we prefer over Angus, regardless of cost) is $7.99 again at HT. But, thru 12/19 with a Vic card, theyā€™re $5.97 a pound, limited to 4.
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I saw the ad and was heading to Mooresville later. It says $7.99 but you are saying using the card it drops even lower to $5.97. I donā€™t see in the ad that indicates anything below $7.99 lb. Are the roast prepackaged and if so average pounds.
 
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BlackGun said:
I saw the ad and was heading to Mooresville later. It says $7.99 but you are saying using the card it drops even lower to $5.97. I donā€™t see in the ad that indicates anything below $7.99 lb. Are the roast prepackaged and if so average pounds.
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I have the same question.
@Jeppo
 
@BlackGun @BASIL
They were OOS on display but the butchers were cutting them as my wife arrived. Assuming your store has live butchers, they can probably cut the size(s) you want. She asked for two roasts with no fewer than 2 ribs each. She got 5ish and 6ish pounders. Weā€™re gonna cook one and cut the other into steaks for the freezer.

The labels showed the $7.99 Vic price but the register receipt showed a deduction from each bringing them down to $5.97.
 
Guys, I just noticed something. My wife receives a weekly email with weekend specials. The fine print says the deal isnā€™t transferable. Your mileage may vary.

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Jeppo said:
@BlackGun @BASIL
They we OOS on display but the butchers were cutting them as my wife arrived. Assuming your store has live butchers, they can probably cut the size(s) you want. She asked for two roasts with no fewer than 2 ribs each. She got 5ish and 6ish pounders. Weā€™re gonna cook one and cut the other into steaks for the freezer.

The labels showed the $7.99 Vic price but the register receipt showed a deduction from each bringing them down to $5.97.
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Thx. Headed that way but I need to find out if a butcher is available because if they are out of cuts I will be wasting a drive.
 
I my have to head down to Mooresville since we lost our HT up here in Hickory.
 
BlackGun said:
Thx. Headed that way but I need to find out if a butcher is available because if they are out of cuts I will be wasting a drive.
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You can phone the store and ask for the Meat Dept. šŸ¤“
 
BASIL said:
@Jeppo
Just came home with 32.65 lbs for $232.00 out the door.
Reg price would have been $560.00 or so.
I was able to get the nice lady at the checkout to help with the discount.
It would have been$288.00 but she rescanned and got it down more.
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33 pounds? You must be awfully hungry! šŸ˜‚
 
Jeppo said:
Guys, I just noticed something. My wife receives a weekly email with weekend specials. The fine print says the deal isnā€™t transferable. Your mileage may vary.

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Yeah, the eVIC specials are different than all the normal VIC specials. As the fine print says, itā€™s a one-time discount, so you canā€™t buy two today and go back for two more any other time. Theyā€™re often not advertised in the store. I know they come in email, and I think Iā€™ve seen them listed on receipts?
 
Picked up a bone in rib roast yesterday for $9.99/lb. Brought it home and vacuum sealed it. My plan is to sous vide it in the instant pot to get a perfect med rare all the way through and then season it and sear it in a hot cast iron pan with butter. Hopefully it turns out good. The plan is for it to be new years dinner. My wife will be ecstatic that itā€™s not pork roast and sauerkraut.
 
Update. The rib roast was really good. When I bought it, input it in a vacuum seal bag and froze it. My mother thawed it this morning. Around 1pm I put it in a sous vide mode instant pot at 131F, but after consulting charts went to 132F. About five hours later (itā€™s impossible to overcook it using sous vide), I tested the water temperature with an instant read thermometer. It read 1 degree below the set point, so I bumped it up to 134F on the instant pot for the last hour. That resulted in just the slightest bit of ā€œbrowningā€ rather than looking like a slab of raw meat, but certainly still good and rare.

Started warming up a cast iron pan on near high heat. Put avocado oil in it, which is a good high heat oil. My mother keeps ā€œseasoningā€ the pan after washing it, with soap :mad:, and it is starting to rust. Wiped it out good after she put olive oil in it ad then heated it with avocado.

Took the meat out of the instant pot. There was a little blood / juice that could have gone into an au juice but we didnā€™t make one(*). rubbed it with a mixture of thyme, rosemary, garlic, and pepper and then seared all edges for 1 minute under high heat and let it rest before slicing. Came out very nice, cooked through to the bone, and the outsides werenā€™t over done.

* we made a garlic butter dipping sauce with lemon and a horseradish cream sauce instead. Both went well.

The cooking method was a winner. Iā€™ve tried it with steaks before but not been as impressed. I think the big piece of meat held up to the hot searing a lot better without getting overcooked like a thin piece would.
 
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