# Ordering Prime Rib... **URL:** \ **Category:** Cafe Society\ **Created:** [January 18, 2018, 3:44am UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882 "2018-01-18T03:44:14Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [January 19, 2018, 7:58pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/41 "2018-01-19T19:58:57Z")
> [@wolfman](#): > > Are you talking about prices at restaurant volumes? Because You can’t get a choice rib roast for anything close to $5 bucks a pound here as an off-the-street(or web) customer. I usually look around for the holiday’s and see what it would be. $16 is the best normally, occasionally on sale down to 12 or so. It’s about the same around here. Prime prices have climbed faster than Choice prices in the past few years. That is probably just the lack of demand for such expensive meat. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 19, 2018, 8:13pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/42 "2018-01-19T20:13:37Z")
> [@D\_Odds](#): > > We get similar at our only supermarket that carries rib roasts around holidays. First cut (the large end) around $8/lb. Around $6/lb for second cut. Honestly, these are the cuts that just miss being select, but slow-roasting does wonders. Yeah, the one we got looked to be pretty solidly square in choice territory marbling-wise. I did the slow cook for four-ish hours at 200-ish method (to internal 125F) with a 500F crisp for 10 minutes at the end, and it honestly tasted as good as anything I’ve had from a restaurant. I really was stunned at how good $5/lb roast could be. I mean, I’ve made rib roast before, but usually I’ve bought more expensive meat, more like the $12/lb range, so I wasn’t expecting as much from a $5/lb roast, but damned if I would have been able to tell the difference. ---
**Author:** ![Quimby](https://avatars.discourse-cdn.com/v4/letter/q/22d042/32.png) [@Quimby](https://boards.straightdope.com/u/Quimby)\ **Post date:** [January 19, 2018, 8:34pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/43 "2018-01-19T20:34:25Z")
Like others my experience with Prime Rib is no different than any other steak. They ask how you want it done. It’s possible rather than cooking it to a certain doneness they just give you a piece that matches what you asked for (and maybe throw it on a pan if need be) but I never really thought about it. ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [January 19, 2018, 8:44pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/44 "2018-01-19T20:44:54Z")
Why do they encrust prime rib in rock salt? [https://goo.gl/images/NgwJD5](https://goo.gl/images/NgwJD5) They’d never use that much salt on a steak. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [January 19, 2018, 8:52pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/45 "2018-01-19T20:52:43Z")
> [@aceplace57](#): > > Why do they encrust prime rib in rock salt? > [https://goo.gl/images/NgwJD5](https://goo.gl/images/NgwJD5) > > They’d never use that much salt on a steak. You could visit the page linked in your link and see this: > [@](#): > > This particular recipe is for “rock salt roasted prime rib of beef”, or something like that. The roast is buried in rock salt, which keeps the outside from getting burnt and absorbs fat/etc while the roast cooks in a rather hot oven. (In general, the difficulty with large roasts like prime rib is getting the inside and the outside cooked to edible doneness levels at the same time.) Of course you could just turn down the heat also. But it’s an interesting trick if you need to minimize the cooking time. ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [January 19, 2018, 8:55pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/46 "2018-01-19T20:55:17Z")
> [@aceplace57](#): > > Why do they encrust prime rib in rock salt? > [https://goo.gl/images/NgwJD5](https://goo.gl/images/NgwJD5) > > They’d never use that much salt on a steak. Pro tip: take the salt off after cooking. ---
**Author:** ![Morgyn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/morgyn/32/3041_2.png) [@Morgyn](https://boards.straightdope.com/u/Morgyn)\ **Post date:** [January 19, 2018, 9:15pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/47 "2018-01-19T21:15:16Z")
What is a fat chain? Are you talking about the layer of fat on top of a roast? So far, Google tells me nothing. ---
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [January 19, 2018, 9:22pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/48 "2018-01-19T21:22:45Z")
I didn’t realize it was that different regionally. For 4.99 a pound around here I can only get Choice Chuck or round, or ungraded rib roast. ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [January 19, 2018, 9:30pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/49 "2018-01-19T21:30:24Z")
I’ve been served prime rib with a salt crust. It’s easily removed. I never asked my hosts why the salt was used. Now I know. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [January 19, 2018, 9:46pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/50 "2018-01-19T21:46:48Z")
> [@Morgyn](#): > > What is a fat chain? Are you talking about the layer of fat on top of a roast? So far, Google tells me nothing. I don’t think they mean the entire fat cap that you are talking about. I’ve only heard ‘fat chain’ as the layer of very fatty meat cut off the side of a tenderloin. In this case I think they’re talking about the end of the flap, the top layer of meat under the fat cap that is sliced through to remove the heavy intramuscular fat inside the meat. Too much is removed IMHO taking away flavor. The flap is tied or glued back onto the meat afterwards but the loose end of it can be very fatty and trimmed off. ---
**Author:** ![FoieGrasIsEvil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foiegrasisevil/32/16638_2.png) [@FoieGrasIsEvil](https://boards.straightdope.com/u/FoieGrasIsEvil)\ **Post date:** [January 19, 2018, 9:57pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/51 "2018-01-19T21:57:23Z")
> [@gigi](#): > > Huge elephantine woman here, and I enjoy the fat on my meat too. Buttermilk I would skip but the rest sounds good. Some fat is great, I agree. But this nun was eating _nothing but fat_, which is disgusting texturally and just in general. > [@TriPolar](#): > > I like the fat too. I don’t eat all of it, not interested in the buttermilk, but I’m disappointed when I get a piece of prime rib with no fat on it, and the big blob from the middle cut out, and I know it was closed up with ‘meat glue’. I’m not quite elephantine though, maybe rhinocerine. See above. > [@k9bfriender](#): > > I miss that place, it was awesome, even though I only went there a few times. Applied for a job there, but that was apparently right when they were getting ready to close their doors. Wow, small world. It was a good restaurant. Sadder still was the fact that the Joseph family (wealthy family of Cincinnati attorneys, real estate moguls and car dealership owners) that bought the property and razed the house the restaurant inhabited to build a parking lot. That was a historic farmhouse! > [@TriPolar](#): > > I don’t think they mean the entire fat cap that you are talking about. I’ve only heard ‘fat chain’ as the layer of very fatty meat cut off the side of a tenderloin. In this case I think they’re talking about the end of the flap, the top layer of meat under the fat cap that is sliced through to remove the heavy intramuscular fat inside the meat. Too much is removed IMHO taking away flavor. The flap is tied or glued back onto the meat afterwards but the loose end of it can be very fatty and trimmed off. In this particular case, I actually meant the “fat cap”. That’s all she’d eat. Brrr, I get nauseous thinking about it. ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [January 19, 2018, 10:07pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/52 "2018-01-19T22:07:47Z")
> [@FoieGrasIsEvil](#): > > Some fat is great, I agree. But this nun was eating _nothing but fat_, which is disgusting texturally and just in general. I guess it’s a matter of taste. 🙂 ---
**Author:** ![eenerms](https://avatars.discourse-cdn.com/v4/letter/e/cdc98d/32.png) [@eenerms](https://boards.straightdope.com/u/eenerms)\ **Post date:** [January 20, 2018, 3:14am UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/53 "2018-01-20T03:14:01Z")
Back in the olden days of my restaurant wars, I used to order a whole prime rib, choice from my purveyor. Got a good pice. I would cook it in the restaurant s convection to med rare. Bring it home and my husband would have all sorts of prime rib dishes for a month. I don’t eat meat. ---
**Author:** ![Duckster](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/duckster/32/1244_2.png) [@Duckster](https://boards.straightdope.com/u/Duckster)\ **Post date:** [January 20, 2018, 5:00am UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/54 "2018-01-20T05:00:00Z")
> [@FoieGrasIsEvil](#): > > Some fat is great, I agree. But this nun was eating _nothing but fat_, which is disgusting texturally and just in general. > [@gigi](#): > > I guess it’s a matter of taste. 🙂 Well, it’s her habit. 😃 ---
**Author:** ![FoieGrasIsEvil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foiegrasisevil/32/16638_2.png) [@FoieGrasIsEvil](https://boards.straightdope.com/u/FoieGrasIsEvil)\ **Post date:** [January 20, 2018, 6:35am UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/55 "2018-01-20T06:35:55Z")
> [@duckster](#): > > well, it’s her habit. > > :d boo!!! 🙂 ---
**Author:** ![Chisquirrel](https://avatars.discourse-cdn.com/v4/letter/c/6bbea6/32.png) [@Chisquirrel](https://boards.straightdope.com/u/Chisquirrel)\ **Post date:** [January 20, 2018, 6:45am UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/56 "2018-01-20T06:45:56Z")
> [@JpnDude](#): > > For my birthday each year, JpnGal treats me to [Lawry’s Prime Rib](http://www.lawrys.jp/akasaka/) here in Tokyo. They always ask how we would our meat cooked. Ah, Lawry’s (they of seasoning salt fame). I’ve been to the one in downtown Chicago a few times. Once had a date order lobster and something else (not prime rib) who couldn’t figure out why I gave her a dirty look. That relationship didn’t last, but I still love the restaurant when I’m in town. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [January 20, 2018, 6:05pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/57 "2018-01-20T18:05:12Z")
> [@D\_Odds](#): > > I know many on here know this, but I’m certain that not everyone does. _Prime_ Rib does **NOT** have to be USDA Prime grade. It simply means it comes from the rib primal. It’s an accepted but confusing naming practice if you don’t understand the USDA beef grading system. And there are definitely supermarkets who take advantage of this. > [@k9bfriender](#): > > Colloquially, sure, you can make that argument. But it is not an [acurate desription.](https://www.weber.com/US/en/blog/the-finer-points-of-choosing-a-rib-roast) > > If it comes from the rib primal, it’s a rib roast. If it also happens to be prime, then it’s a prime rib. Isn’t that what I said? An accepted but confusing naming practice that some supermarkets will use to take advantage of unsuspecting consumers. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [January 20, 2018, 6:11pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/58 "2018-01-20T18:11:23Z")
> [@TriPolar](#): > > You could visit the page linked in your link and see this: You’ve been here long enough to know better. > [@](#): > > Of course you could just turn down the heat also. But it’s an interesting trick if you need to minimize the cooking time. I’ve seen this with fish quite often. Personally, I’ve never wanted to waste that much salt. I’m too cheap. I don’t care how inexpensive the salt is! ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [January 20, 2018, 6:14pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/59 "2018-01-20T18:14:28Z")
> [@D\_Odds](#): > > Isn’t that what I said? An accepted but confusing naming practice that some supermarkets will use to take advantage of unsuspecting consumers. Sadly, yes. Prime rib as a dish doesn’t have to be made from Prime meat. I don’t know if it as clear as that for a grocery store, but I doubt there is any enforcement on that point if it does make a difference. Certainly misrepresenting the grade of meat is a problem, but I don’t know if that’s what is happening in a grocery store advertisement. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [January 20, 2018, 9:53pm UTC](https://boards.straightdope.com/t/ordering-prime-rib/806882/60 "2018-01-20T21:53:05Z")
> [@TriPolar](#): > > Sadly, yes. Prime rib as a dish doesn’t have to be made from Prime meat. I don’t know if it as clear as that for a grocery store, but I doubt there is any enforcement on that point if it does make a difference. Certainly misrepresenting the grade of meat is a problem, but I don’t know if that’s what is happening in a grocery store advertisement. I’m not 100% sure, but I believe you can call it by its colloquial name, Prime Rib, but all beef needs to be labeled with its USDA grade. So it will could Prime Rib, but it will also elsewhere say USDA Choice. If one knows what to look for, no problem. If not… (And don’t even get me started on the one dude at an Amish market meat counter trying to convince me that all Certified Angus is “prime” when I asked him the grade. This is why I hate asking for help in stores. It’s a crapshoot whether or not the associate knows his or her shit, but they get so used to dealing with the ignorant customers they become convinced that they know better.) /end rant [Previous page](https://boards.straightdope.com/t/ordering-prime-rib/806882.md?page=2) [Next page](https://boards.straightdope.com/t/ordering-prime-rib/806882.md?page=4)