Prime rib watch

nhusa

nhusa

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OK guys Please keep your eyes open…

Last year we found Standing Rib roast bone in for around $5 a pound near Christmas at Harris Teeter.
The meat guy told us that the low price happens every year around that time.
current prices are around $18/pound for boneless and $16/pound for bone in

I’m not expecting $5 (thanks Joe) but am hoping it drops significantly.
please post prices you see as/if they drop so we all can have a great Christmas dinner.
The turkeys and pigs will thank you 😊
 
Food lion here usually has them as well
 
Give it another 2 weeks,, that's usually when the chains start to offer cheap prime rib. I usually post this idea up as the season starts. Last year, I scored a big chunk at the Harris Teeter on the Outer banks, Prime for $5.99 a lb. I went early in the morning since it's an a hour away and talked to the butcher. He brought out the entire section that he had and asked me how many lbs. Told him I wanted the whole thing. I then brought it home and separated it into 1 rib chunks and they weighed almost 3 lbs a piece and vacuum sealed them and in the freezer. I take one out the freezer about every other month, thaw and then on the charcoal grill. The Wife and I can chow down on prime rib thruout the year, we get at least 3 meals and scraps left over for Omelets from each one. I probably have 2-3 left over from last year but will do this again anyways. Heck, it's hard to find hamburger for $6 a lb.
 
Lager said:
Give it another 2 weeks,, that's usually when the chains start to offer cheap prime rib. I usually post this idea up as the season starts. Last year, I scored a big chunk at the Harris Teeter on the Outer banks, Prime for $5.99 a lb. I went early in the morning since it's an a hour away and talked to the butcher. He brought out the entire section that he had and asked me how many lbs. Told him I wanted the whole thing. I then brought it home and separated it into 1 rib chunks and they weighed almost 3 lbs a piece and vacuum sealed them and in the freezer. I take one out the freezer about every other month, thaw and then on the charcoal grill. The Wife and I can chow down on prime rib thruout the year, we get at least 3 meals and scraps left over for Omelets from each one. I probably have 2-3 left over from last year but will do this again anyways. Heck, it's hard to find hamburger for $6 a lb.
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Also,, Harris Teeter usually has 2 different cuts. Rancher and Prime, I think the Rancher is about a dollar less per lb. They do look different and of a different size and shape. Personally I cant tell the difference in tenderness or taste but some folks swear they can and the more expensive cut is better. Maybe someone on here can clarify the difference between the 2, I think its due to the placement of the section, more forward or back. Heck I don't care, its all the same to me. I like leaving the bone on for cooking,think it adds to the flavor and I have one grandboy child that LOVES the bone,. Gnaws on it like a cave man and its got a good bit of meat on it, all of it really rare and very tender.
 
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I’ll buy a couple at Harris Teeter. My girls both work at our local store
I make one whole prime rib for Christmas and the other I cut into rib steaks
 
Chef store has the whole cuts with the lip on and bone off Cryovac'd for 8.99/lb. Grade is Select. 14-18lbs is the weight range I saw. I'm not sure how their meat is yet. they just came to town a month ago. Harris Teeter sent me a $10 off a Prime grade roast but I've never seen them carry Prime around here.
 
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nhusa said:
$10.99 at HT a few days ago. Waiting !
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That was Choice, not Prime, and it was delicious. I think I prefer it to Prime. I've had the meat sweats for days!
 
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This is not directed at anyone just some info to read up on before the shops try to swindle us during the holiday season with low grade beef for higher end prices.

Prime rib is a misnomer and has been used to generically reference the "standing rib roast" cut from rib section of the 7 primal cuts of beef. There are several USDA grades of beef from 2 commercial grades up to "Standard", "Select", "Choice", and "Prime" with Standard on the lower end and least marbled and Prime on the high end and most marbled with fat. In the store a "prime rib" may not be necessarily "Prime" grade so just because they call it a "prime rib" does not mean it is the USDA grade "prime". Check the labeling or ask the butcher they'll tell you. Prime grade is going to run closer to $15-20/lb vs Select and Choice which are normally displayed during these sales at 8.99-10.99/lb.

The Harris Teeter "Rancher" line is the most confusing as they don't let you know the grade. Some have said its Choice and some Select. I've had some "rancher" beef that was great and some that were tougher than my boots.

PS as I've said in the other threads on prime rib... Reverse sear is the only method of cooking these cuts. It can be in the oven or the smoker/grill. The other way of blast at 500+ for a few and let it cool only turns your expensive cut to jerkey.
 
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jimmyjames8 said:
Ribeye roast is what I see. My wife wont eat it and I'm not a big fan. Rather have filet mignon and HT just had those whole on sale and they were delicious. Too each his own.
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I found one at my local HT on monday for like $8.99/lb. I'm just going to break it down into individual steaks. for thick steaks its about $10 a steak. I do love a ribeye though.
 
What I is MVP at Food Lion? Edit. Got it. Just signed up.


BTW. The standing rib, prime rib whatever prices are getting close to stock up levels…
 
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WILDB!LL said:
HUH?
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I don’t get HUH?

I didn’t know what Food Lion MPV was, looked it up after posting, and then did an edit.

if HUH pertained to stocking up - when the price drops low enough we will spend a bunch and add to the freezer.

sorry if you got confused! 🫤
 
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Harris Teeter in Mooresville is $7.99 per pound for bone in ribeye and only Ranch cut available at discount. Rancher is a bit tougher as it’s the same section of the cow but the front end which is less tender.

Tender Loin is $13.99 a pound On sale. That is at least $6 less and $10 less at Sams.
 
Went by our local food lion this evening. They had three “hunks” about 6 lbs each. Two were shaped really nice so I brought them home. We intend to cut steaks out of them. After all, can’t get a ribeye anywhere else for 6.99/lb these days unless it’s brown.
 
Made the trip to Mooresville Bryer Creek Plaza Harris Teeter. Bone in was still $7.99 lb but it ramg up $6.97 with the VIC card. Bought 15 lbs and vacuum sealed it for the freezer. Spiral HT honey ham for $1.99 lb and $5.99 a lb white 16-20 count shrimp. Got 4.9 lbs of crab legs as well. My son and his family will be here tomorrow night from Ft Hood, Texas. All of us should get meat sweats soon. Seafood sweats also. Going back Friday for a case of oysters that I ordered. I’ll invite a couple friends over to choke down 100 oysters as none of the females who will be here partake.
 
Looks like $6.99 - $6.97 is where it will be this year at HT or Fcat for bone in.
Time to stock up with 4 6 pounders.

About $168.00 using old school math… net will be less if I use my cash back CC.
 
I was going to check Harris Teeter today and then Food Lion for $6.99 or lower standing rib, but stopped at Publix on Leesville road to get a big bin of basil. I looked at their beef and “what to my wondering eyes” I saw great a looking 18+ and 10+ pound “premium” bone in standing rib for $6.99 so I bought both of them. We now have 3-6 pound roasts and 2-5 pounders in the freezer.
 
nhusa said:
I was going to check Harris Teeter today and then Food Lion for $6.99 or lower standing rib, but stopped at Publix on Leesville road to get a big bin of basil. I looked at their beef and “what to my wondering eyes” I saw great a looking 18+ and 10+ pound “premium” bone in standing rib for $6.99 so I bought both of them. We now have 3-6 pound roasts and 2-5 pounders in the freezer.
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I remember when I had money.

I miss money.
 
I went ahead and pulled the trigger today. Maybe I got screwed, but the clock is ticking and I have 11 other people that won‘t shut TF up about smoked prime rib come Monday.

IMG_1884.jpeg
 
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SimpleMan said:
I went ahead and pulled the trigger today. Maybe I got screwed, but the clock is ticking and I have 11 other people that won‘t shut TF up about smoked prime rib come Monday.

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Dang that's the whole enchilada there as normal weight is around 17-19lbs. I've had good luck this year with the HT Angus ribeye steaks over the non angus with respect to beef flavor. I picked up a 12lb (Big family dinner with left overs for french dips) and 6lb (to cut steaks) today. I will say of the 2 HT's in town, one store was mismarked to hell and back selling the rancher 7.99/lb for 10.99/lb. All the gomer behind the counter could say is "that's what the computer said". So make sure yall double check.
 
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tod0987 said:
All the gomer behind the counter could say is "that's what the computer said".
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Haha! I had a very young and attractive lady help me today. She thoroughly knew her business behind the meat counter. It was one of those moments where you have a fleeting thought of hope for the future. I really wanted to ask her if she was capable of processing a deer, but didn’t want to come off as a creeper. Not saying I am, or ain’t. 😂
 
tod0987 said:
PS as I've said in the other threads on prime rib... Reverse sear is the only method of cooking these cuts. It can be in the oven or the smoker/grill. The other way of blast at 500+ for a few and let it cool only turns your expensive cut to jerkey.
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I guess I smoked some beef jerky on Sunday...

Smoked for 3 hours at 225, then cranked it up to 500 for about 25 minutes till internal temp hit 135 degrees. I let it rest for 30 minutes. Everybody loved it!

20231217_174825.jpg20231217_181539.jpg20231217_181545.jpg
 
Alabamacoastie said:
I guess I smoked some beef jerky on Sunday...

Smoked for 3 hours at 225, then cranked it up to 500 for about 25 minutes till internal temp hit 135 degrees. I let it rest for 30 minutes. Everybody loved it!

View attachment 714768View attachment 714769View attachment 714770
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Looks good here. What you did isn't the jerky method its closer to in between. The jerky method is 500F for 45mins then 300-325 for 30 mins then back up to 450F for 15mins. This creates a gray, tough outer skin and a very red/raw/rare center as it cooks this thick cut too fast to get an even cook. This method is what a lot of the older cookbooks have as the way to cook one. I destroyed 2 before I found the other method.

The reverse sear is to insert a temp probe and cook at 250F until 116-118 F in the center. Pull, wrap with foil and towels and place in a cooler for 45 minutes to let the temp even out throughout the meat. Then when ready, crank it up to 500-550F and blister the outside forming a nice crust and blistering the fat. This yields an even red through the whole piece if you like medium rare, slightly reder in the center and less pink on the ends which usually suits all folk's tastes.
 
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tod0987 said:
Looks good here. What you did isn't the jerky method its closer to in between. The jerky method is 500F for 45mins then 300-325 for 30 mins then back up to 450F for 15mins. This creates a gray, tough outer skin and a very red/raw/rare center as it cooks this thick cut too fast to get an even cook. This method is what a lot of the older cookbooks have as the way to cook one. I destroyed 2 before I found the other method.

The reverse sear is to insert a temp probe and cook at 250F until 116-118 F in the center. Pull, wrap with foil and towels and place in a cooler for 45 minutes to let the temp even out throughout the meat. Then when ready, crank it up to 500-550F and blister the outside forming a nice crust and blistering the fat. This yields an even red through the whole piece if you like medium rare, slightly reder in the center and less pink on the ends which usually suits all folk's tastes.
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I cooked this one longer than I would have liked to. My mom and my mother in law were coming over for dinner and they like their meat well done.

After I took these pics, I took two of these "steaks" and seared them in a pan until they were well done. I hate to do it, but that's what the grandmas want. They won't even touch it with a fork if there is any pink.

One day, I cooked salmon, and my mother in law wouldn't shut up about how she didn't think it was cooked properly because it was still "pink"...
 
Thinking about going to Costco today to buy a standing rib roast for Christmas dinner.

Anybody know if Costco is selling it cheap this year?

If not, where should I go to buy it?

Thanks!
 
Alabamacoastie said:
Thinking about going to Costco today to buy a standing rib roast for Christmas dinner.

Anybody know if Costco is selling it cheap this year?

If not, where should I go to buy it?

Thanks!
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HT Rancher is still $7.99.
 
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