How To Buy Prime Rib At The Grocery Store

Undoubtedly, there are many mouthwatering cuts of meat in existence. Yet if you're keen on finding the best cut of beef to roast and feed a crowd, then it's hard to beat prime rib. Full of marbled fat, tender, and saturated with a strong beefy flavor, the slab's a showstopper. With a full rack weighing up to 30 pounds, the cut's so big, purchasing it can feel intimidating.

There's some serious commitment involved in picking out prime rib at the grocery store, so you'll want to get your details straight before heading out to shop. Ease your shopping experience by considering whether you want the prime rib to be boneless or bone-in, the quantity per person, and the grade of the beef. It may be easiest to chat with an on-site butcher who can offer guidance or trim the cut to your specifications. But if you're on your own, have no fear. Knowing what to look for makes buying prime rib at the grocery store stress-free.

There's no denying it; Cooking an entire prime rib is an endeavor. Yet if you select the initial cut with care, the roasting process will fall into place. First of all, decide whether you want to go bone-in or boneless. Although the bone requires some extra carving work, it does lead to a more succulent interior. Plus, keeping ribs intact makes portioning easier: A single bone per every two people is a reasonable ratio. In terms of weight, estimate about a pound per person.

With the fundamental details out of the way, it's time to think about the beef quality. The cut's inclusion of the word prime is a little confusing; Some may think it refers to the USDA inspected grade. However, as with steaks, prime rib is also delineated by the top beef grades: prime, choice, and select. For the most flavorful roast, track down a prime-graded prime rib. You can pick up prime beef at Costco, but if you can't find the right cut — or you're looking for affordability — then go for the choice grade. For an added assurance of quality, you could look for grass-fed beef, although the classification is less regulated. Once you have your criteria in order, you're on your way to a beautifully slow-cooked prime rib.