One of these roasts is $8.99/lb Select, the other $13.99/lb Certified Angus. Can you tell the difference?
Prime rib prices are coming down for Christmas dinner in 2025, but that doesn’t mean they are cheap. Of the two major supermarkets in my town, Market 32 has Select grade bone in rib roasts for $8.99/lb (they call it “Butcher’s Promise” which to me seems to put a lot of unfair baggage on the meat cutter) and Certified Angus for $13.99/lb. Hannaford has Choice bone in roasts for $8.99/lb and “Angus” for $10.99/lb. By comparison, our last year’s roast appears to have been $6.99/lb. Ouch.
When I was doing paid marketing work in the beef industry I was cautious about sharing my personal opinions. Truth is, grading is subjective. The inspector makes a single cut between the 12th and 13th rib on a side of beef and determines its grade. Younger animal (determined by condition of bones and firmness of flesh) and more marbling = higher grade. But there will be cuts at the high end of Select that have a decent amount of visible marbling and those might serve you well, especially if you do a couple of days of refrigerator aging. (If you want to dig deeper, here is a good article about grading. And here is the official grading guide from USDA.)
I had the idea of doing a comparison at Hannaford in which I would purchase an Angus roast but also buy a bone in rib steak at $8.99/lb and strap it on with butcher’s twine so it becomes the end cut. But the $8.99 rib steaks had a very different profile since they were likely delivered pre-trimmed with bones cut in half.
Luckily, I found a nice three bone Choice roast this morning for $8.99/lb and that will be our Christmas entrée. I usually cook the roast at high heat for a short time as we used to do at Victoria Station, but this time I am going to do a reverse sear in which I cook the roast at low heat to rare/medium rare then blast it at the end for a crisp crust.
Don’t burn your fingers on the rib bones when you remove the beast from the oven. What is the top temperature that you blast it at to finish the roast? I prefer searing it in butter and olive oil then finishing in the oven at 295 degrees. I don’t recall the last time I made prime rib. My wife doesn’t eat beef so I will have to eat the whole roast myself. My brother-in-law might want a taste but I suspect he will decline. Where I live the roast of the day is Tri Tip roast. I have had success with it searing it on a cast iron skillet on the grill then placing it in the oven for 20 minutes.
It ain’t good beef unless I grate my own horseradish sauce. I cut the horseradish into small pieces and blend it in my food processor for a minute with white vinegar, salt, and a pinch of sugar. When I remove the lid, I have to keep my face away because the vapors will smack my nostrils too hard. I like to season the Tri Tip or Prime Rib with salt, pepper, fresh garlic stuck into the roast, I sear the beast in olive oil in a not too hot skillet.
Happy Christmas and Merry New Year 2026! Where’s the beef?
Haven’t decided what temperature I’ll use for the final sear. But will take your advise and grab the finished product with tongs, not bare fingers. Nothing wrong with a Santa Maria tri tip where you live. And I respect you for grating your own horseradish though I’ll go for a sour cream/Gold’s blend.