Buying Prime Rib At The Grocery - Store

Ask the butcher to cut the meat off the bone and tie it back on. You get the bone-in flavor with boneless carving ease.

Buying a great prime rib starts with knowing what to look for at the meat counter before you even turn on the oven. Know the Labels buying prime rib at the grocery store

(like horseradish cream or au jus)

This comes from the back of the rib (ribs 10-12); it’s leaner and has one large "eye" muscle. Ask the butcher to cut the meat off

This is the official name for prime rib at most grocery stores. The Selection Process not dull or grey.

"Prime" has the most fat marbling (flavor); "Choice" is leaner but more common and affordable.

Look for meat that is bright cherry-red, not dull or grey.