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Old 08-26-2011, 06:55 PM   #11
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You're welcome, GB.

Just remember they are called Rib eye steaks.

Happy eating!!!
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Old 08-26-2011, 07:17 PM   #12
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You want a rib roast.....sometimes incorrectly called a "prime rib"

Can I come to dinner, GB?
why incorrectly?
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Old 08-26-2011, 07:40 PM   #13
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why incorrectly?
"Prime" is the highest grade of beef, dcSaute.........seldom available to us regular people. Here's a further explanation.......

prime rib Definition in the Food Dictionary at Epicurious.com
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Old 08-26-2011, 07:51 PM   #14
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I get great satisfaction from cutting up my own loin steaks and chops, and bagging them up in my FS. I had the store cut a loin for me once, they weighed it, priced it, cut it, and threw away the scraps, which I had paid for! Forget that!

We can get boneless ribeye here too. Haven't tried it yet.
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Old 08-26-2011, 08:09 PM   #15
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I want to go to BJ's and get a big hunk of meat to be able to cut my own ribeye steaks. Which piece of meat do I want to buy? Is it just called the ribeye primal or is there another name?
It's called ribeye, GB. It's very difficult to get prime, as that is generally saved for the restaurants, but around here, they occasionally have them at Sam's. What we usually get is choice, and I actually like it better, because there is less fat. Kim sometimes ages them in the vacuum package, but I don't care for the "whang" they get, so he hasn't been doing that lately.

I really like roasting a hunk of ribeye in the oven, and then slicing it. Kim rubs the meat with salt, pepper and granulated garlic (pretty heavily) and roasts, uncovered, in a 375 oven until it reaches an internal temp of 120-125, and then removes it from the oven, covers with foil and lets it stand for 5-7 minutes. That's for medium rare.
Add a baked potato with sour cream and asparagus spears, and you have a feast!
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Old 08-26-2011, 09:09 PM   #16
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oh man, a rib eye steak without a bone is nearly as bad as an egg without a yolk.
Oh yeah?
Well you can buy egg whites. Ya can't buy a bag of steak bones.

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Old 08-26-2011, 09:27 PM   #17
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It's much more difficult to evenly cook a bone-in steak or chop as compared to boneless one.
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Old 08-26-2011, 09:34 PM   #18
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It's much more difficult to evenly cook a bone-in steak or chop as compared to boneless one.
Agreed! Very good point.
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Old 08-26-2011, 10:19 PM   #19
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It's much more difficult to evenly cook a bone-in steak or chop as compared to boneless one.
Ahhhhhhhh but it's soooooooo worth it especially if your feeling primal with a good rare beef bone!!
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Old 08-26-2011, 10:31 PM   #20
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Simple point. Unless you have a meat saw, you will have a difficult time cutting a whole bone in rib. Most vendors list primals as whole boneless rib or strip.

I buy them from Costco and buy prime. Age them in the Cryovac bag for 6 weeks or so, and you have the same cut as a high quality restaurant.

I was paying $6.50 or so for prime whole ribs and strips 3 months ago. Today $10.99.

FWIW: A whole rib or strip is the whole primal, a rib roast is a smaller cut, usually around a 6 inch or so cut. Roasts are often cut from the chuck end of the whole rib. The steaks are cut from the loin end. Not all the time, but often.
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