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.
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.
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.
Why do they encrust prime rib in rock salt?
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:
Of course you could just turn down the heat also. But it’s an interesting trick if you need to minimize the cooking time.
Pro tip: take the salt off after cooking.
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 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.
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.
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.
Some fat is great, I agree. But this nun was eating nothing but fat, which is disgusting texturally and just in general.
See above.
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!
In this particular case, I actually meant the “fat cap”. That’s all she’d eat. Brrr, I get nauseous thinking about it.
I guess it’s a matter of taste. 
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.
Well, it’s her habit.
boo!!!
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.
Isn’t that what I said? An accepted but confusing naming practice that some supermarkets will use to take advantage of unsuspecting consumers.
You’ve been here long enough to know better.
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!
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