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[lulu2]

I've purchased it from QVC,(Kansas City) a local butcher and the grocery store.  The first two I paid a ridiculous price and was extremely disappointed. (QVC did refund our money)  We've never been disappointed by the latter. (and we do not chew until our jaws ache)  There's been a coupon the last 2 weeks, so I have 2 I'll serve Christmas Day.  In case there are grocery store snobs, there will also be lasagna.

[Mothertrucker]

Socialmediabounce.com/cbs/cbsxmas2015.pdf

Wondering at all this, cause here is what my local butcher shop charges .....

[novamc1]

@Mothertrucker

Your local butcher shop appears to be posting a price-per-pound of rib roast  for an already cooked piece of meat.  Price looks realistic to me, because I just paid $15.99 per pound for a USDA Prime boneless rib roast at Costco, and labor, time and oven electricity  would have to be added to that price to arrive at fair market value for a cooked item.  

Just about all grocery stores in my area have been selling rib roasts at $5.99-$6.99 per pound, but these are labeled in their ads and in the store as USDA Choice grade.  I'm sure they are good pieces of meat, but Prime costs much more.  I only hope mine turns out well, because I paid through the nose for it, and wouldn't have done it if my husband were not such a beef lover (and beef snob).   The other people I'm feeding with it probably wouldn't care about any difference between the two.

[momtochloe]

I guess someone was too excited waiting for Santa so I got started a little early for today's feast . . . I have read and enjoyed everyone's input on this thread but for those that purchased Aldi's standing rib roast I think you will be in for a great dinner . . . mine turned out incredibly tender and delicious and please know I use a toaster oven.  They were nice enough to cut half of the roast off of the bone for those that may prefer a boneless piece of meat but for those that prefer the bone in, it was delicious!

Again, please know a higher grade of meat and a regular oven or cooking method will produce a better results but I have to say for the money my roast was tender and delicious!

I hope you all enjoy your meal as much as I have and Merry Christmas!

[Mothertrucker]

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@novamc1 wrote:

@Mothertrucker

Your local butcher shop appears to be posting a price-per-pound of rib roast  for an already cooked piece of meat.  Price looks realistic to me, because I just paid $15.99 per pound for a USDA Prime boneless rib roast at Costco, and labor, time and oven electricity  would have to be added to that price to arrive at fair market value for a cooked item.  

Just about all grocery stores in my area have been selling rib roasts at $5.99-$6.99 per pound, but these are labeled in their ads and in the store as USDA Choice grade.  I'm sure they are good pieces of meat, but Prime costs much more.  I only hope mine turns out well, because I paid through the nose for it, and wouldn't have done it if my husband were not such a beef lover (and beef snob).   The other people I'm feeding with it probably wouldn't care about any difference between the two.

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Actually, no this is not precooked (at least ours has never been!).. but they DO sell excellent precooked sides for those who do not like to cook!

thye also do amazing sausages and will smoke meats ..

[terrier3]

I am roasting a prime beef tenderloin - almost 5 pounds.

It was $21.99 a pound - you do the math!!!

My SO is walking my dog, my son is editing...and the roast is giving me time to spend here. It's simple to make and we will have a ton of  leftovers for sandwiches and steak salads.

[Irshgrl31201]

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@Lacey1 wrote:

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@151949 wrote:

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@catwhisperer wrote:

Let me get this right. you buy a calendar for $1, then spend $100 for meat??? Okie dokie. I can't even afford meat prices like that, nor would I eat it anyway. I'll be making my own Chinese food with lots of veges. Cheaper and healthier. Happy holidays.

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What does one have to do with the other ? I was not aware there were different grades of calenders or that one of a higher grade worked better than a cheaper grade to write my appointments on. Please explain to me what a $25 calender can do for me that a $1 calender can not.

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Please explain how a $100 hunk of meat will benefit you more than a less expensive, well-prepared entree? It's a to each his own thing

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I don't know about benefiting you but it certainly tastes much better. Of course you could eat a less expensive well prepared entree but on Christmas Eve our families tradition is prime rib and crab legs. My husband bought the prime rib and we only buy it from one place. We have never had any prime rib we bought in a grocery store that we cared for because once you have eaten a superb piece of meet it is hard to go back to average. I am not sure of the exact price for our prime rib this year as my husband picked it up but last year it was almost $170 so I assume it was between that and $200.I am personally not a big red meat eater and besides Christmas I may eat it maybe one more time per year but I do have to say, it is one of the best pieces of meat I have ever put in my mouth. Having a butcher who knows everything about meat from aging (and the different methods) to marbling makes all the difference in the world. I have seen people put all kinds of sauces and such on beef but if your butcher knows what he is doing and you get a Prime, there is absolutely no need for anything to be put on the meat because you do not want to interrupt the wonderful flavor it has by covering it with anything.

I would rather not eat any meat if my choice was to get it from a grocery store where the people who work there no nothing about getting the best taste from it. Plus, you can find prime at few grocery stores and that is all I care to eat. The rest doesn't taste nearly as good. 

Actually I take that back. Fresh Market has some decent meat and they do sell prime but you are looking at least $13/lb for ribeye and the prime rib is more than that. It is worth it though. 

[Irshgrl31201]

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@terrier3 wrote:

I am roasting a prime beef tenderloin - almost 5 pounds.

It was $21.99 a pound - you do the math!!!

My SO is walking my dog, my son is editing...and the roast is giving me time to spend here. It's simple to make and we will have a ton of  leftovers for sandwiches and steak salads.

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Yeah, I think ours was around that too. Maybe $24.99. We ate it last night and it was really delicious. Our butcher gets the best prime rib I have ever had. He has ruined me for any other type of supermarket meat. My husband cooked it perfectly. I am not even a lover of red meat but this was probably the most tender, flavorful piece of meat I have ever had.

[151949]

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@Irshgrl31201 wrote:

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@terrier3 wrote:

I am roasting a prime beef tenderloin - almost 5 pounds.

It was $21.99 a pound - you do the math!!!

My SO is walking my dog, my son is editing...and the roast is giving me time to spend here. It's simple to make and we will have a ton of  leftovers for sandwiches and steak salads.

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Yeah, I think ours was around that too. Maybe $24.99. We ate it last night and it was really delicious. Our butcher gets the best prime rib I have ever had. He has ruined me for any other type of supermarket meat. My husband cooked it perfectly. I am not even a lover of red meat but this was probably the most tender, flavorful piece of meat I have ever had.

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This is what people do not understand when all they have ever eaten has been lesser, cheaper cuts. There is a huge difference. We had ours this evening and I did not even need to use a knife to cut it when I ate - it was so tender it cut with a fork.And delicious.And I agree - there is no reason to put rubs  or sliced garlic or any of the other krap in or on it - I lightly salt & peppered and that was all it needed. I cooked it on our rottisserie - so delicious.

[Snicks1]

Hello folks, hope everyone enjoyed the holiday and whatever meal you had.

I have steered clear of this discussion to this point because if you have not had the means or opportunity to have "prime" prime rib, you would not realize that there is such a difference. My ex-husband was a butcher, meat cutter and head sausage maker at what folks on these forums and at QVC like to call a "high-end" or "upscale" (lol) meat market not far outside of Chicago. I married him at 18 years old and did not have much knowledge regarding the different grades of meat to that point in time, as my father was disabled by the time I was 5 and passed when I was 12. Needless to say we did not eat the expensive cuts growing up, we raised out own. I learned much and at an early age from my ex, and have always bought the prime cuts when I could afford it. No amount of arguing or scolding here is going to change anyones mind, until they have the chance to taste the difference for themselves.