And you don’t! Bwahahahahahahaha!
It’s marked “choice”, but it has very nice marbling, and the meat guy at Costco once told me that they mark prime grade as choice, as well as the choice. Aye, it’s a nice cut indeed!
I’ll be making prime rib an Yorkshire pudding on Sunday. Maybe Saturday, if I get around to it. I’ll bring a slab-o-meat into a co-worker on Monday, but I’ll still be eating rare roast beef for days! Mmmmm!
I will let this remark stand by itself with no comments from me:
What a stud! (All remarks inclusive.)
:smack: D’OH!
“I’ll bring a slab-o-meat into the office for a co-worker.”
Ah, young love.
So that’s what the kids are calling it these days.
Honestly, though, I’m not surprised you got yourself some good beef at Costco. I’ve always been very pleased with their meats (I purchase all the meat for work through them).
Ahhh… Smell that!
The rib roast is sitting on a rack in a baking tin. It’s covered with salt, pepper, rosemary and freshly-chopped garlic. It was roasting in a hot oven for 20 minutes, and I’ve reduced the heat to 325°F for the next 90 minutes (give or take – it depends on when the meat thermometer reads “Rare”).
I decided to forego the Yorkshire pudding, as I didn’t want to have to buy eggs. Baked potatoes instead.
Yowza! 
Oh, yes. Eight huge slabs. One down the gullet, one for a co-worker, and six more. Pity I didn’t suss out the wine until it was too late. What the hell. I’ll have a nice glass of merlot now.
mmm… I did that for X-mas dinner this past year, complete w/ the yorkshire puddings. Right down to the fresh rosemary. Save the bones, etc… and make some beef stock with it. Use that to make the best french onion soup in the world…
Oh come on big boy! We all know you’re really talking about one of those legendary cow-orkers we’ve heard ever so much about.
Confess!
krisolov: No bones in the roast, I’m afraid. It seems that rib roasts with ribs on them are only sold around Christmas for some reason. I have the French onion soup covered though. Trader Joe’s has good F-O soup in the frozen section.
Zenster: The one getting the prime rib is just a friend. Still no luck in finding anyone “special” to cook for. (You may be thinking of the ex-Army helicopter pilot. She’s not interested in a relationship, and she’s a couple-thousand miles away anyway.)
Johnny, you stud. Better watch where you stick those slabs-o-meat. 
Do you buy meats by the kilo over there? I mean, is that actively used as a measure in stores? First time I’ve seen it, coming from an American. Or are you just trying to be hip and metric?
[sub]“I have 2.7 kilos of dead bovine in my fridge.”[/sub]
Well, I have 189 kilos of dead bovine in MY freezer. 
(That’s what happens when you grow your own beef cattle.)
The rib-eye steaks are thawed, the potatoes are ready for baking, and the grille is heating. Oh, happy day.
Coldfire: I’ve never seen meat sold by the kilo in the U.S., but Johnny L.A. lives on the Left Coast. It’s weird out there, so anything is possible.
Coldfire: I buy meat by the kilo – never mind what’s printed on the label! Either that, or I’m just trying to be hip and metric. Besides, I’m weird and anything is possible.
So your “meat” weighs six pounds, hmmmmm?
I have 49.3
wait lemme check…
yep almost 50lbs of halibut in my pops freezer…
I love Alaska
[nitpick] bovine is an adjective… i think you mean bovid [/nitpick]
Sure, and I bet you believed the guy at the car lot when to told all the new models come with 85,000 of the odometer. 
But actually both Costco and Sams do the same thing, at least in my area. They handle a lot of restaurant orders, so they get in a lot of prime, but when they put it on the floor they don’t mark it. And when a restauraunt order is missed, woohoo Jackpot. They don’t want to mess with it so they just wrap it up in the white paper and put it out on the floor cheap. You can pick up thirty pounds of prime meat for like 50 bucks. Of course you need to have the extra $50 in the budget and room for thirty pounds of meat.
So many bovid… so little prime.
Eyes Johnny jealously
I buy my Beef and Bison by the half animal right from the farmer. Nothing beats getting butchered to your spec at a fraction of the price of a grocery store.
Mmmmmmmmm. I think I’ll be BBQing some Buffalo T-Bones tonight!