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popular Posted by WickedDrip • Dec 14, 2023
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popular Posted by WickedDrip • Dec 14, 2023

ShopRite $4.99-$5.99/lb Prime Rib Roast

$4.99

$9.99

50% off
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ShopRite did it! They even beat Publix pricing. Starting 12/15 or 12/17, depending on location!

$4.99/lb with Price Plus card, some locations showing $5.99/lb

$10 additional purchase req'd

https://www.shoprite.com/sm/picku...0/circular
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About the Poster
ShopRite did it! They even beat Publix pricing. Starting 12/15 or 12/17, depending on location!

$4.99/lb with Price Plus card, some locations showing $5.99/lb

$10 additional purchase req'd

https://www.shoprite.com/sm/picku...0/circular

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65 Comments

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Pro
Dec 14, 2023
2,080 Posts
Joined Feb 2013
Dec 14, 2023
Frugie
Pro
Dec 14, 2023
2,080 Posts
The only two times I buy rib roasts each year - around Christmas and Easter when Shoprite has their rib roast sale at $4.99 a pound!
Original Poster
Dec 14, 2023
1,078 Posts
Joined Jan 2020
Dec 14, 2023
WickedDrip
Original Poster
Dec 14, 2023
1,078 Posts
I normally don't eat meat, but sometimes I do.
1
4
Dec 14, 2023
1,097 Posts
Joined Jun 2008
Dec 14, 2023
Marthisdil
Dec 14, 2023
1,097 Posts
For those with Kroger in their area, Prime Rib/Ribeye Roast is oin sale for $3.97/lb this week
Dec 15, 2023
3,016 Posts
Joined Aug 2009
Dec 15, 2023
Teaser38
Dec 15, 2023
3,016 Posts
It's not prime rib unless it's graded USDA Prime, otherwise it's just sparkling beef
8
Dec 15, 2023
39 Posts
Joined Aug 2013

This comment has been rated as unhelpful by Slickdeals users.

Dec 15, 2023
77 Posts
Joined Jul 2009
Dec 15, 2023
youma
Dec 15, 2023
77 Posts
Quote from Teaser38 :
It's not prime rib unless it's graded USDA Prime, otherwise it's just sparkling beef
I hate that this misinformation continues to be spread.

It's called "prime rib roast" because it's the rib primal being roasted. Grade has nothing to do with it.
Dec 15, 2023
146 Posts
Joined Sep 2009
Dec 15, 2023
huy215
Dec 15, 2023
146 Posts
Quote from Teaser38 :
It's not prime rib unless it's graded USDA Prime, otherwise it's just sparkling beef
It's referring to the cut, not the grade. Primal or sub-primal.

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Dec 15, 2023
648 Posts
Joined Dec 2007
Dec 15, 2023
nyospe
Dec 15, 2023
648 Posts
Quote from Marthisdil :
For those with Kroger in their area, Prime Rib/Ribeye Roast is oin sale for $3.97/lb this week
And if you have Giant Foods, it's $4.77/lb, last week and this week... $4.99 at Safeway in the mid Atlantic. Like Kroger and ShopRite and a few others, this is USDA Choice rib roast, not what is properly considered prime rib, but much better than the "prime rib" at a cheap buffet... Basically, cut between the ribs for bone in ribeye steaks, score between the ribs and roll a full size against the curve for a crown roast.

In my experience, while the fat distribution in a prime or select roast is going to make it easier to get that perfect texture, with a bit of technique and practice, a choice roast can be almost indistinguishable. Salt cure, wipe down, inject a little bit of brine and seasoning, depending on what you want, and sous vide rare for ten hours before seasoning the exterior and roasting, and the fat will be perfectly rendered all through, and still crisp on the crust.
2
Dec 15, 2023
523 Posts
Joined Jan 2007
Dec 15, 2023
djfeltl
Dec 15, 2023
523 Posts
These are $7.99 at Aldi and $12.99 at Costco. Where is the love for those without a RiteAid/Safeway/Kroger?
Dec 15, 2023
1,008 Posts
Joined Feb 2023

This comment has been rated as unhelpful by Slickdeals users.

Dec 15, 2023
1,021 Posts
Joined Sep 2014
Dec 15, 2023
jaredalanmitchell
Dec 15, 2023
1,021 Posts
Quote from nyospe :
And if you have Giant Foods, it's $4.77/lb, last week and this week... $4.99 at Safeway in the mid Atlantic. Like Kroger and ShopRite and a few others, this is USDA Choice rib roast, not what is properly considered prime rib, but much better than the "prime rib" at a cheap buffet... Basically, cut between the ribs for bone in ribeye steaks, score between the ribs and roll a full size against the curve for a crown roast.

In my experience, while the fat distribution in a prime or select roast is going to make it easier to get that perfect texture, with a bit of technique and practice, a choice roast can be almost indistinguishable. Salt cure, wipe down, inject a little bit of brine and seasoning, depending on what you want, and sous vide rare for ten hours before seasoning the exterior and roasting, and the fat will be perfectly rendered all through, and still crisp on the crust.
If you have an eye for beef and marbling you can pretty easily pick a nicer choice or ungraded roast and still get good flavor. We grabbed one from Publix that looked as good as most prime graded ones.

I just moved to Charlotte area and we went to Publix (6.99lb), butcher was nice enough to let me pick my piece and cut it down to the size I needed. I am doing it in the Sous Vide (133f for 18 hours) then finish on the smoker or in the oven depending on the weather. The Sous Vide really makes it foolproof to get that fat rendered properly, even with a lesser cut of beef.
Dec 15, 2023
648 Posts
Joined Dec 2007
Dec 15, 2023
nyospe
Dec 15, 2023
648 Posts
Quote from jaredalanmitchell :
If you have an eye for beef and marbling you can pretty easily pick a nicer choice or ungraded roast and still get good flavor. We grabbed one from Publix that looked as good as most prime graded ones.

I just moved to Charlotte area and we went to Publix (6.99lb), butcher was nice enough to let me pick my piece and cut it down to the size I needed. I am doing it in the Sous Vide (133f for 18 hours) then finish on the smoker or in the oven depending on the weather. The Sous Vide really makes it foolproof to get that fat rendered properly, even with a lesser cut of beef.
Ooh! I'm sticking with my two hours at 127°F, one hour at 131°F routine, that's worked wonderfully for me so far, but I'm willing to try upping the bath time from ten hours to sixteen or more.
Dec 15, 2023
1,021 Posts
Joined Sep 2014
Dec 15, 2023
jaredalanmitchell
Dec 15, 2023
1,021 Posts
Quote from nyospe :
Ooh! I'm sticking with my two hours at 127°F, one hour at 131°F routine, that's worked wonderfully for me so far, but I'm willing to try upping the bath time from ten hours to sixteen or more.
Depending on the thickness of your meat and if you're going from frozen or not, you have little leeway here. Food safety is paramount with sous vide. A quick cook of 2-3 hrs at 129 on this large of a cut puts you at a high risk for contamination, the inside of large cut won't reach temp in time. Too many potential hours in the danger zone with large cuts at lower temps. Also, you really don't render the fat properly on these cuts at only 2-3 hours. Definitely try a longer cook it will change your thinking. Some of the best beef I've done is whole briskets for 48-72 hours. Rib roast doesn't need nearly that time, however you aren't really rendering the fat until the 6-12 hour mark.

For steaks I do 2 hours at 131,but for large cuts like this and picanha I do 12-18 hours, followed by an ice bath. The meat is still medium rare, and is safe in the fridge for about 6 weeks after it's been properly chilled.
Last edited by jaredalanmitchell December 15, 2023 at 12:31 PM.
Pro
Dec 15, 2023
2,192 Posts
Joined Oct 2004
Dec 15, 2023
jeffsnyder
Pro
Dec 15, 2023
2,192 Posts
Quote from WickedDrip :
I normally don't eat meat, but sometimes I do.
I used to eat meat. I still do, but I used to, too!

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Dec 15, 2023
5,833 Posts
Joined Feb 2004
Dec 15, 2023
armedmetallica
Dec 15, 2023
5,833 Posts
Is this OK to freeze? I need this in about a month, not now lol

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