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Select Southern California Albertsons/Vons: Beef Ribeye Bone-In Roast Expired
$6/Lb.
w/ Digital Coupon (Valid thru 12/26)
Select Albertsons Grocery Store has Beef Ribeye Bone-In Roast on sale for $5.97/Lb. w/ Albertsons For U Digital Coupon valid for in-store purchase only in Southern California Area/Weekly Ad
Additionally, Select Vons Grocery Store also has Beef Ribeye Bone-In Roast on sale for $5.97/Lb. w/ Vons For U Digital Coupon valid for in-store purchase only in Southern California Area/Weekly Ad
Thanks to community member eversavage for finding this deal
Note, must login to your account to clip the digital coupon. Pricing/availability may vary by location.
Product weight may vary depending on availability in-stores
Additionally, Select Vons Grocery Store also has Beef Ribeye Bone-In Roast on sale for $5.97/Lb. w/ Vons For U Digital Coupon valid for in-store purchase only in Southern California Area/Weekly Ad
Thanks to community member eversavage for finding this deal
Note, must login to your account to clip the digital coupon. Pricing/availability may vary by location.
Product weight may vary depending on availability in-stores
Editor's Notes & Price Research
Written by
- Coupon must be loaded to your For U account [Free to Join] prior to purchase
- Product/pricing may vary depending on location/city; check your local area for product/pricing
- Limit 1 roast/coupon per customer
- Offer valid through December 19, 2023 -> now through December 26, 2023 or while coupon/savings last
- Please refer to the forum thread for additional details - Discombobulated
Original Post
Written by
Edited December 23, 2023
at 06:10 PM
Southern California Orange County Area
Ribeye Roast is $5.97/ lb
LA county Area its $6.97/lb
its a select grade.
Sold out last time around thanksgiving.
https://www.albertsons.
Ribeye Roast is $5.97/ lb
LA county Area its $6.97/lb
its a select grade.
Sold out last time around thanksgiving.
https://www.albertsons.
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191 Comments
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Featured Comments
Most standing ribs or prime rib as per the name ( Prime rib )
Are 1) about 50% Choice Grade beef or or a lesser percentage 2) Select Grade beef and - not prime grade.
1) The large end of the rib roast will typically be more flavorful but will have more fat and be more tender.
The large end of the rib is pretty much connected to the Chuck
2) The small end is leaner slightly less tender and is connected to the New York strip.
3) A whole standing rib roast is typically seven ribs
4) use a meat thermometer and please do not overcook your rib roast or it'll be tough
5) If you're going to have a lot of people over make sure you get a small jar of horseradish ( a few people will enjoy )
USDA-graded beef sold at the retail level is Prime, Choice, and Select. Lower grades (Standard, Commercial, Utility, Cutter, and Canner) are mainly ground or used in processed meat products.
https://ask.usda.gov/s/article/Wh...0juiciness.
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I plan on getting one and cutting it up into steaks.
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