Toledo Talk

Who has standing rib roasts on sale?

Anyone know? I don't get the blade and the ads anymore, but I want a standing rib roast for Christmas dinner.

created by ilovetoledo on Dec 04, 2012 at 02:21:20 pm     Food     Comments: 61

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I would go to House of Meats. Probably not on sale but the roast sounds yummy right now.

posted by jackie on Dec 04, 2012 at 10:57:30 pm     #   1 person liked this

Can look at ads on the internet.

posted by Linecrosser on Dec 05, 2012 at 03:05:20 am     #  

I wouldn't be surprised if Costco doesn't carry does carry standing rib roasts. I've always like their meat.

posted by SensorG on Dec 05, 2012 at 07:59:51 am     #   1 person liked this

Keep an eye on The Fresh Market's weekly sales - they start on Wednesdays. They usually put prime rib on sale around Christmas. IMHO, their meat department is second to none in the area.

PS: I already checked this week's sales and prime rib is not in sale.

posted by Foodie on Dec 05, 2012 at 09:29:32 am     #   1 person liked this

Thanks for your help! I will keep my eye out, too. Please let me know if you see any good deals!

posted by ilovetoledo on Dec 05, 2012 at 01:06:16 pm     #  

ILT: Beginning Monday, 12-10, Sofo has their Black Angus Prime Rib on sale for $7.49/lb.

posted by Foodie on Dec 06, 2012 at 09:57:06 pm     #  

So if I buy a large prime rib, do I just keep it in the fridge till Chrismas? What about 'aging' it?

posted by SensorG on Dec 06, 2012 at 11:30:06 pm     #  

Does that include standing rib roasts, Foodie? I've always wanted to try my hand at one!

posted by gamegrrl on Dec 06, 2012 at 11:39:20 pm     #  

SensorG posted at 10:30:06 PM on Dec 06, 2012:

So if I buy a large prime rib, do I just keep it in the fridge till Chrismas? What about 'aging' it?

Sensor - Give this a once over. The wife is putting something together for Christmas as well and came across this. Looks like you'll want to buy three to seven days before roasting.

Dry-Aging Beef Pays Off With Big Flavor

posted by RBancroft on Dec 06, 2012 at 11:45:06 pm     #  

Does any local place sell wild game?

This place looks interesting, but expensive.

http://www.brokenarrowranch.com/Shop/index.php

I'm thinking bacon wrapped quail legs, but I'd love to do elk or venison.

posted by SensorG on Dec 06, 2012 at 11:59:31 pm     #  

gamegrrl: Yes - I commonly refer to standing rib roasts as Prime Rib.

posted by Foodie on Dec 07, 2012 at 06:50:35 am     #  

Since when is prime rib a rib roast?

posted by nits on Dec 07, 2012 at 09:15:14 am     #  

I think technically "Prime" is a grade of beef like "Select" and "Choice" - but the way it is used today - yes they are the same.

posted by Molsonator on Dec 07, 2012 at 09:34:55 am     #  

A standing rib roast is the cut from which a 'prime rib' is derived. Anymore, you will see prime ribs being marketed even when the cut of meat was not certified prime by the USDA. But if you want a really good prime rib, hunt around for someplace that can sell you a prime grade cut. Just be prepared to pay handsomely for it.

Sensor - if you age your prime rib, make sure you buy a roast that is bigger than you want to serve. You can lose up to 1/3 of the original roast depending on how good you are at shaving off the dried shell.

posted by MoreThanRhetoric on Dec 07, 2012 at 09:42:38 am     #  

Allow me to clarify my previous response to gamegrrl lest we turn a simple thread into the usual TT fustercluck:

I use the terms standing rib roast and prime rib interchangeably. Yes, I know the difference. True Prime beef is not widely available in this area though it can be had. The Fresh Market and Walt Churchill's Market are a couple of sources. I'm sure there are others I'm not aware of.

MTR is correct in his post above.

Personal preference in our household does not typically include Prime beef - too much fat IMHO.

posted by Foodie on Dec 07, 2012 at 10:14:27 am     #  

I don't think anyone was challenging your knowledge, Foodie. I can say for certain I was not.

posted by MoreThanRhetoric on Dec 07, 2012 at 10:30:23 am     #  

SensorG posted at 10:59:31 PM on Dec 06, 2012:

Does any local place sell wild game?

This place looks interesting, but expensive.

http://www.brokenarrowranch.com/Shop/index.php

I'm thinking bacon wrapped quail legs, but I'd love to do elk or venison.

Believe there is a place on Telegraph about 5 miles north of the state line that sells wild game. Looks like a log cabin, went in there once to see what was there, had driven past it several times not knowing what was there.

posted by Linecrosser on Dec 07, 2012 at 10:41:37 am     #  

You were not MTR. And your post on the matter is as right as rain.

posted by Foodie on Dec 07, 2012 at 12:54:07 pm     #  

If you buy your standing rib Sofo's, you can ask them to have the ribs semi-detatched. That way you can roast it with the bones, which gives the meat more flavor, and when you are done roasting, you can easily remove the attached section. You can then use that rib section later for a delicious vegetable beef soup.

posted by llz on Dec 07, 2012 at 01:56:23 pm     #   1 person liked this

Sparrow Meats in Ann Arbor has exceptional quality beef (+ pork, lamb, poultry, and handmade sausages etc.) Well worth the drive for locally sourced, grass fed beef.

posted by bam2 on Dec 07, 2012 at 02:10:03 pm     #  

Ohio law
(G) Sales

(1) It shall be unlawful to buy, sell or offer for sale any deer, or part thereof, taken from the wild, except:

Legally acquired and possessed deer hides, feet, and antlers may be bought or sold at any time. At the time of the purchase or sale these deer parts must be accompanied by a signed statement or receipt, legible in the English language, which lists the previous owner’s name, address and phone number, the state of kill(s) and the assigned tag, seal, certificate for legal ownership or permit number(s), if applicable, and the number of deer, from which the said deer parts originated, that were sold during the transaction. This information must remain with these parts until said deer parts are manufactured into a wildlife ornamental product.
Michigan
1901
♦ Deer hunting closures expanded: Bois Blanc Island and Lapeer, Huron, Monroe, Sanilac, Tuscola, Macomb, Allegan, Ottawa and St. Clair counties closed until January 1, 1906.
♦ Unlawful to market hunt.
♦ Unlawful to sell venison in any form or serve venison for a charge.
♦ Bag limit reduced: three deer.

posted by Linecrosser on Dec 07, 2012 at 03:48:19 pm     #  

I think try sell venison jerky at the Circle K.

posted by SensorG on Dec 08, 2012 at 01:50:50 am     #  

Any wild game has to be usda inspected before it can be sold.

posted by Linecrosser on Dec 08, 2012 at 02:47:51 am     #  

Sofos has them on sale this week for $7.49/lb. Going to pick one up this evening! Thanks for your input. Now what is the best way to cook it? I figure on getting a 7 or 8 pounder.

posted by ilovetoledo on Dec 10, 2012 at 02:03:40 pm     #  

Isn't it a little early to get one?

posted by SensorG on Dec 10, 2012 at 02:22:21 pm     #  

Probably, but they are usually not on sale later on....

posted by ilovetoledo on Dec 10, 2012 at 02:35:41 pm     #  

I just wouldn't want it to go bad...

posted by SensorG on Dec 10, 2012 at 02:46:05 pm     #  

ilt: There are as many opinions out there regarding the best way to prepare a standing rib roast as there are opinions here at TT about most anything.

I've tried many of of them but my preference is low and slow. For me, it produces a much more tender roast. I rub them with Kosher salt, fresh ground pepper and garlic. I roast them uncovered at 275 (starting with a roast that is at room temp - I simply remove it from the frig the night before when I go to bed. Stick it in the roasting pan and set the pan in the cold oven overnight) until the internal temp in the middle of the roast is about 125. I like my beef on the rare side, your preferences may differ. Keep in mind the center will be at 125, the ends will be more done. Remove from oven and cover with thick foil. Let it rest for 15 to 20 minutes before carving to allow the juices to redistribute in the roast.

Enjoy!

posted by Foodie on Dec 10, 2012 at 02:57:04 pm     #  

I hate having to admit it, but I will have to freeze it until Christmas. I will try your method, Foodie, but are you sure it is ok to leave it overnight unrefrigerated?

posted by ilovetoledo on Dec 10, 2012 at 02:59:35 pm     #  

Absolutely - as long as you will begin the cooking process in the morning. I typically season my roast when I pull it out of the frig at night also.

If you aren't comfortable putting a non-frozen roast out overnight, then set your frozen roast out overnight. When cooking any meat, it's important that it not be refrigerator cold or it will not cook evenly. I even let poultry sit for a good 20 to 30 minutes so that it loses the frig chill before cooking.

posted by Foodie on Dec 10, 2012 at 03:18:20 pm     #  

Low and slow is by far the best method for getting that restaurant style, juicy as all get out roast. Also a big thumbs up for leaving the already-thawed roast out overnight to warm to room temperature. There is almost no chance of contamination from bacteria or anything else as long as you keep a clean house and have no roaming pets. Or, in my case, insanely precocious children.

posted by MoreThanRhetoric on Dec 10, 2012 at 04:41:07 pm     #  

ilt: I forgot to mention that while the roast is resting, the internal temp will continue to rise another 5 to 10 degrees - something to keep in mind when cooking to your desired degree of doneness.

MTR: Sounds like you also know your way around the kitchen.........

posted by Foodie on Dec 10, 2012 at 04:49:09 pm     #  

roaming pets

Reminded me of a friend who used to keep a dish towel on the handle of their refrigerator. While they were at work, their 100lb mutt pulled the dish towel to open the fridge and eat the Honey Bake ham that was in there.

posted by SensorG on Dec 10, 2012 at 04:49:20 pm     #   1 person liked this

I try, but I find cooking in our kitchen extremely difficult. The entire room is only 11 × 11 and houses our dining table as well. Most of the time I take the laziest route possible - boxed pasta, baked fish, etc...Occasionally I get ambitious and we eat the good stuff. :-)

posted by MoreThanRhetoric on Dec 10, 2012 at 04:55:52 pm     #  

Sensor,

I have a friend with a boxer who is just like that. At different times, she has eaten a full loaf of bread, a birthday cake, and dish towels. They cannot leave anything on the counter and securely close the cabinets and refrigerator at all times now.

posted by MoreThanRhetoric on Dec 10, 2012 at 04:58:38 pm     #  

Sensor,

I have a friend with a boxer who is just like that. At different times, she has eaten a full loaf of bread, a birthday cake, and dish towels. They cannot leave anything on the counter and securely close the cabinets and refrigerator at all times now.

posted by MoreThanRhetoric on Dec 10, 2012 at 04:58:38 pm     #  

That's weird - I only hit the post button once...

posted by MoreThanRhetoric on Dec 10, 2012 at 04:59:44 pm     #  

The Fresh Market has Hereford Beef standing rib roasts on sale beginning today through 12/18 for $7.99/lb. I've bought and prepared a number of them over the years and they are of excellent quality.

posted by Foodie on Dec 12, 2012 at 10:00:40 am     #  

I picked up a nine pounder from Sofos for $7.49. We will see how it turns out. Thanks for your help!

posted by ilovetoledo on Dec 12, 2012 at 10:37:14 am     #   1 person liked this

$8.99 a pound for standing rib roast at Costco today kind of surprised Fresh Market and Sofo's are beating them.

posted by In_vin_veritas on Dec 13, 2012 at 09:21:40 pm     #  

So whaddaya think? The Black Angus from Sofo's or the Hereford from Fresh Market? I really want to do this. I'm not nuts about meat that's been frozen (it's a texture thing, or perhaps my personal weirdness) but I'm willing to make that sacrifice to be able to give this a go for Christmas at a reasonable price.

posted by gamegrrl on Dec 13, 2012 at 11:06:39 pm     #  

I think you'd be fine with either one. If you select Fresh Market, I'd wait to purchase it on the last day of the sale - 12/18 - you could order it ahead of time to be sure to get the size you want. Then remove the butcher wrap, wrap it tightly in two or three layers of plastic wrap then put the butcher wrap back on it and store in the coldest part of your frig. Should keep fine until Christmas Eve or Day.

posted by Foodie on Dec 14, 2012 at 05:09:18 am     #  

Foodie, would it help to vacuum seal it or anything? It will kill me to have meat sitting in the fridge that long.

Sure would have been nice if these sales had been a week later.

posted by gamegrrl on Dec 14, 2012 at 08:36:49 am     #  

If you have a vacuum sealing machine available to you, by all means, go for it. That will definitely ensure it stays fresh 'til Christmas.

posted by Foodie on Dec 15, 2012 at 07:40:16 am     #  

Yay! I vacuum seal everything. It's one of my favorite things in my kitchen. Thanks for responding, Foodie!

posted by gamegrrl on Dec 15, 2012 at 11:34:33 am     #  

I've always wondered if those things really work - sounds like they do if you're happy with it. The concept certainly makes sense.

Good luck with the roast! I'll be thinking of you on Christmas Day when we enjoy ours.

posted by Foodie on Dec 15, 2012 at 11:38:36 am     #  

Totally love our Foodsaver!!! There are only two of us here in the house, so it comes in quite handy. It's really awesome when we make from-scratch sausages and stuff, too; we can create vacuum sealed packages of two and throw them in the freezer. We buy the AWESOME pork loins at Sofo's when they're on sale (and the beef tenderloin, too!), portion them up, vacuum seal them and pop 'em into the freezer.

FRESH MARKET UPDATE When I called them to order a standing rib roast, they gave me three options for quality, including prime, all at a deep discount. The guy also suggested that the sale price MAY go beyond 12/18.

posted by gamegrrl on Dec 15, 2012 at 04:36:39 pm     #  

The Fresh Market has extended their sale on Hereford Beef standing rib roasts at $7.99/lb through 12/24.

Rejoice! Rejoice!

posted by Foodie on Dec 18, 2012 at 08:13:30 pm     #  

So now that we all either have or have on order our standing rib roasts, let's talk side dishes. I really want to do something different (but wonderful) this year.

posted by gamegrrl on Dec 22, 2012 at 11:34:44 am     #  

What I call dirty rice, goes good with anything.
In a square 9" glass dish put in,
1 cup rice
2 cans beef consume or broth or 1 of each
1 small onion diced or dehydrated diced onion
1 stick butter or margarine
bake at 350 for 1 hour, mmm tasty.

posted by Linecrosser on Dec 22, 2012 at 05:26:04 pm     #   1 person liked this

it's like a rice version of onion soup! sounds great!

posted by upso on Dec 23, 2012 at 12:22:31 am     #  

Thanks for getting us going on the side dishes, LC!

posted by gamegrrl on Dec 23, 2012 at 12:42:55 am     #  

One of our favs is a recipe called Golden Creamy Mashed Potatoes. It's basically mashed potatoes mixed with lots of sour cream and butter. Once mashed, you put in a casserole dish and top with diced onions and butter that you've sauteed together then bake. I don't have access to the exact recipe at the moment but it truly is pretty much as I've described above. Almost forgot - sprinkle top of casserole with paprika before baking.

posted by Foodie on Dec 24, 2012 at 10:47:44 am     #  

Foodie

Sounds delicious. If I had any left over I would make patties and fry in small amount of butter till golden brown. Yummy!

posted by jackie on Dec 24, 2012 at 03:37:42 pm     #  

yum!

i'm going to make a root veggie casserole tomorrow
we're going non traditional at my mom's this year. she's making scallops and i'm doing the veggies. can't wait!

posted by upso on Dec 24, 2012 at 04:04:32 pm     #  

Well, my standing rib roast has been liberally seasoned with kosher salt and an awesome freshly ground pepper and is sitting in the fridge. I'll be taking it out of the fridge at 8 am to let it warm up for an hour or so before I pop it into the oven. Hopefully, we'll be chowing down about 4 PM.

Crab dip, excellent cheeses and a cracker assortment for munchies. For dinner, roasted garlic (and other stuff, probably) mashed potatoes, southern green beans, crusty french rolls, deviled eggs (if I get around to it), and a nice light vanilla fruit salad (basically fresh fruit with a hint of sweetness and vanilla).

Hope everyone has a safe, peaceful and delicious Christmas!

posted by gamegrrl on Dec 25, 2012 at 01:36:55 am     #  

I pulled mine out of the ice filled cooler last night. Massaged some EVOO into it and doused liberally with granulated garlic, fresh cracked black pepper and fresh thyme. Put it on a rack and popped it into the roasting pan. Let it sit in the (turned off) oven overnight.

This am, I added 2 thick sliced onions, 4 ribs of celery and a couple of cups of beef stock to the pan and put it into a 200 degree oven where it's been since about 8 am. Current internal temp is...........123....holy crap, gotta go. More later.

posted by Foodie on Dec 25, 2012 at 02:43:19 pm     #  

It turned out better than expected! Perfect! For sides had Yorkshire pudding, twice baked potatoes, and a nice salad! Best prime rib ever! Thanks!

posted by ilovetoledo on Dec 25, 2012 at 11:03:51 pm     #  

Yep, thank you for this thread. Our rib roast from the Fresh Market was a hit with everyone.

posted by jr on Dec 25, 2012 at 11:34:45 pm     #  

Ours turned out great, too! I did the 'low and slow' at 250, pulled it out at 125 internal, let it rest for 1+ hours, then put an awesome crust on it at 500 degrees for about ten minutes. It was fabulous!

Right before I put it in for the high heat blast at the end, I brushed the whole shebang with duck fat. And yeah, I could seriously taste the difference, and it was SO good!

posted by gamegrrl on Dec 26, 2012 at 02:23:59 am     #  

Ooooo..........duck fat....great idea gamegrrl....you rock! I did the same thing (w/o the duck fat) hit the raost with the high heat blast just before serving to form the crust. It was perfection on a plate.

posted by Foodie on Dec 26, 2012 at 07:33:21 am     #