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Old 01-22-2015, 12:36 PM   #1
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Question Export rib?

We ordered rib-eye roast, but instead they got Export-rib. Whatever that means. Tried to Google it, could not find any good information. Is anybody familiar with that cut of meat? How should I cook it? How is it different from rib-eye?

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Old 01-22-2015, 01:41 PM   #2
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We ordered rib-eye roast, but instead they got Export-rib. Whatever that means. Tried to Google it, could not find any good information. Is anybody familiar with that cut of meat? How should I cook it? How is it different from rib-eye?
That just means short cut, do the same as a rib-eye roast...

Sometimes I cut them this way, I like the thicker fat layer but if I am going to use bacon I will "short cut"... Normally it is more expensive of a cut too, so if they charged you the same you got a deal...

Cook it the same way you cook your roasts. Is this already all tied? If you are worried about not enough fat {I am not there to see it} cover it with bacon. Normally you only do very well marbled cuts in this way, since they have good fat in them they dont need that fat covering them, also I like to cook them lower in temp than a normal 109 or 112...

Prime rib is easy, I like to dry it, then coat it with lipton onion soup mix, then 15-20 minutes HOT, lower the temp, pull out at 120-125, cover with a towel until it hits 130ish, and cut and serve..
most important things about a rib roast is never put a cold or wet roast in the oven, never cover it, never go over medium {some go med well, I wouldn't}, let it sit before serving. You follow them tips and you cant mess it up..

I baste it sometimes, sometimes I dont, I rub butter on the end cuts, some times I dont, I trim more fat off sometimes sometimes I leave a ton of it on there, I tie it sometimes sometimes I net it, sometimes I go boneless, sometimes I do the bone on, sometimes I cut it from the bone and then retie it to the bone... Just depends on what I feel like doing, its a really easy cut to get perfect everytime...

Good luck with it, now I want to cook a rib...
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Old 01-22-2015, 02:07 PM   #3
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I just called my butcher, short cut prime right now is $12.49 lb, primal which is just cut from the animal no tying or trimming is $5.80, I normally get a type of primal some call OP {oven prepped}, its about $6 and change depending on the time of year. It allows me to trim and tie it how I like, but I don't get all the extra bones, cartilage, and fat {blade and chine bones are useless why pay $6 a lb for them}...
The most popular cut I see is hotel, or buffet, or RR {roast ready} which is cut tied, bone in, trimmed and ready for you to basic prep and cook, that is a bit less money than short cut... Personally if I were buying a piece of meat already done, I would do restaurant style which is boneless and about the same price in most cases...

A lot of people call these cuts a lot of different things, my butcher uses numbers like 107, 109, 112, etc but he has a big chart with picture to explain them on his wall, I will take a picture of it next time I go there...
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Old 01-22-2015, 07:41 PM   #4
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Thank you. Got it.


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Old 01-24-2015, 08:19 PM   #5
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Charlie did you cook that rib yet? if so how did it come?
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Old 01-25-2015, 09:11 PM   #6
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Yes, thank you we did. By we I mean my wife was in charge of taking roast out of the oven. Big mistake. It came out when it was already 140-145 degrees. Way over cooked for my taste. But everybody loved it. I've been eating leftovers cold for two days now. And it actually quite amazing.


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Old 01-25-2015, 09:22 PM   #7
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Yes, thank you we did. By we I mean my wife was in charge of taking roast out of the oven. Big mistake. It came out when it was already 140-145 degrees. Way over cooked for my taste. But everybody loved it. I've been eating leftovers cold for two days now. And it actually quite amazing.


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Wow, yah 145 is overdone, but as long as it tasted good, thats all that matters.
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Old 01-25-2015, 09:33 PM   #8
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Well I did not like it when it was hot. I like it rear on the row side. But cold it tastes really good. Like a very good quality cold cuts. Which I love.


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