Standing rib roasts are $5.98/pound for Christmas sale where I live. I
*think* WinCo prices are pretty much standard throughout their
distribution. I'm sure it's select, but we always manage to gag it down
with smiles and gratitude. I bought mine today, so they ought to be
there.
In case I forget later, Merry Christmas and Happy Holidays to all of
you.

leo

On Mon, 16 Dec 2013 16:30:13 -0800, Leonard Blaisdell
> wrote:

>Standing rib roasts are $5.98/pound for Christmas sale where I live. I
>*think* WinCo prices are pretty much standard throughout their
>distribution. I'm sure it's select, but we always manage to gag it down
>with smiles and gratitude. I bought mine today, so they ought to be
>there.
>In case I forget later, Merry Christmas and Happy Holidays to all of
>you.
>
>leo
thanks for the heads up. Merry Christmas to you too.
Janet US

"Leonard Blaisdell" > wrote in message
...
> Standing rib roasts are $5.98/pound for Christmas sale where I live. I
> *think* WinCo prices are pretty much standard throughout their
> distribution. I'm sure it's select, but we always manage to gag it down
> with smiles and gratitude. I bought mine today, so they ought to be
> there.
> In case I forget later, Merry Christmas and Happy Holidays to all of
> you.

I have never made one. Does it have a lot of bones? How do you cook it?

"Sqwertz" > wrote in message
...
> On Mon, 16 Dec 2013 16:30:13 -0800, Leonard Blaisdell wrote:
>
>> Standing rib roasts are $5.98/pound for Christmas sale where I live. I
>> *think* WinCo prices are pretty much standard throughout their
>> distribution. I'm sure it's select, but we always manage to gag it down
>> with smiles and gratitude. I bought mine today, so they ought to be
>> there.
>
> Often times USDA select grade can be just fine for a rib roast if you
> know how to pick 'em. Other times they can taste a little "livery".
> Can't hurt to have some gravy and/or steak sauce standing by.
>
> -sw

Livery. Ew. Thanks. Ever since someone here pointed out that White
Castles taste like liver, now I think they do. I didn't before. Ew.

On 12/16/2013 7:30 PM, Leonard Blaisdell wrote:

> In case I forget later, Merry Christmas and Happy Holidays to all of
> you.

And the same to you. nancy

In article >, Sqwertz
> wrote:

> Often times USDA select grade can be just fine for a rib roast if you
> know how to pick 'em. Other times they can taste a little "livery".
> Can't hurt to have some gravy and/or steak sauce standing by.

Gravy, Yorkshire pudding and some random vegetable to be chosen later

leo

In article >, Julie Bove
> wrote:

> I have never made one. Does it have a lot of bones? How do you cook it?

Think of a one to two foot long ribeye steak with big beef rib bones on
the bottom <http://en.wikipedia.org/wiki/Standing_rib_roast>. Google
"standing rib roast" for all sorts of ideas on how to cook it.
Knowing that I'll start an argument, it's prime rib like you get in a
restaurant. Well... at least in the restaurants that I might frequent.
My cooking method is hot as hell in the oven for a short time, and then
275F until the meat hits about ten degrees more than most people here
recommend. Right or wrong, I think it's better for the gravy volume
that I'm after. I need plenty of gravy for the Yorkshire.
I'm rehashing a rehash of a rehash forever on rfc. Sorry folks.

leo

On 12/16/2013 6:03 PM, Sqwertz wrote:
> Other times they can taste a little "livery".

Story of your life, dwarf....

On 12/16/2013 6:25 PM, Sqwertz wrote:
> A reheated McDonalds hamburger tastes like liver.

You would know....

"Sqwertz" > wrote in message
...
> On Mon, 16 Dec 2013 17:06:02 -0800, Julie Bove wrote:
>
>> Livery. Ew. Thanks. Ever since someone here pointed out that White
>> Castles taste like liver, now I think they do. I didn't before. Ew.
>
> A reheated McDonalds hamburger tastes like liver. That's some of the
> cheapest hamburger money can buy.

I hope to never find that out.

"Leonard Blaisdell" > wrote in message
...
> In article >, Julie Bove
> > wrote:
>
>> I have never made one. Does it have a lot of bones? How do you cook it?
>
> Think of a one to two foot long ribeye steak with big beef rib bones on
> the bottom <http://en.wikipedia.org/wiki/Standing_rib_roast>. Google
> "standing rib roast" for all sorts of ideas on how to cook it.
> Knowing that I'll start an argument, it's prime rib like you get in a
> restaurant. Well... at least in the restaurants that I might frequent.
> My cooking method is hot as hell in the oven for a short time, and then
> 275F until the meat hits about ten degrees more than most people here
> recommend. Right or wrong, I think it's better for the gravy volume
> that I'm after. I need plenty of gravy for the Yorkshire.
> I'm rehashing a rehash of a rehash forever on rfc. Sorry folks.

Oh! Thanks! Won't be buying it then. Although husband will eat it if he
has to, he does not prefer it and I don't like it at all.

On Monday, December 16, 2013 11:49:49 PM UTC-6, Julie Bove wrote:
> "Leonard Blaisdell" > wrote in message
>
> ...
>
> > In article >, Julie Bove
>
> > > wrote:
>
> >
>
> >> I have never made one. Does it have a lot of bones? How do you cook it?
>
> >
>
> > Think of a one to two foot long ribeye steak with big beef rib bones on
>
> > the bottom <http://en.wikipedia.org/wiki/Standing_rib_roast>. Google
>
> > "standing rib roast" for all sorts of ideas on how to cook it.
>
> > Knowing that I'll start an argument, it's prime rib like you get in a
>
> > restaurant. Well... at least in the restaurants that I might frequent.
>
> > My cooking method is hot as hell in the oven for a short time, and then
>
> > 275F until the meat hits about ten degrees more than most people here
>
> > recommend. Right or wrong, I think it's better for the gravy volume
>
> > that I'm after. I need plenty of gravy for the Yorkshire.
>
> > I'm rehashing a rehash of a rehash forever on rfc. Sorry folks.
>
>
>
> Oh! Thanks! Won't be buying it then. Although husband will eat it if he
>
> has to, he does not prefer it and I don't like it at all.

Husband eats what if he has to? He doesn't prefer it and you dont' like it at all, what? You just got done saying you've never bought a standing rib roast (you even asked how many bones were in it sheesh).....The OP said the meat was at such a cheap price that he was sure it was USDA "Select", hence the comments about a "livery taste" because as another poster said SELECT OFTEN IS LIVERY. So, in the space of a few posts, you go from not knowing what a standing rib roast is, expressing your ubiquitous "Ew" in response to someone commenting about a livery flavor, to saying that your husband will eat it if he has to but he doesn't prefer it and you don't like it at all, even though YOU'VE NEVER BOUGHT OR MADE ONE AND DIDN'T EVEN KNOW WHAT ONE LOOKED LIKE BECAUSE YOU ASKED HOW MANY BONES THERE WERE. So, what is it? Do you even bother to read before you start forming your dumb posts? God! Shut the hell up and just go away, you annoying nitwit.

> wrote in message
...
On Monday, December 16, 2013 11:49:49 PM UTC-6, Julie Bove wrote:
> "Leonard Blaisdell" > wrote in message
>
> ...
>
> > In article >, Julie Bove
>
> > > wrote:
>
> >
>
> >> I have never made one. Does it have a lot of bones? How do you cook
> >> it?
>
> >
>
> > Think of a one to two foot long ribeye steak with big beef rib bones on
>
> > the bottom <http://en.wikipedia.org/wiki/Standing_rib_roast>. Google
>
> > "standing rib roast" for all sorts of ideas on how to cook it.
>
> > Knowing that I'll start an argument, it's prime rib like you get in a
>
> > restaurant. Well... at least in the restaurants that I might frequent.
>
> > My cooking method is hot as hell in the oven for a short time, and then
>
> > 275F until the meat hits about ten degrees more than most people here
>
> > recommend. Right or wrong, I think it's better for the gravy volume
>
> > that I'm after. I need plenty of gravy for the Yorkshire.
>
> > I'm rehashing a rehash of a rehash forever on rfc. Sorry folks.
>
>
>
> Oh! Thanks! Won't be buying it then. Although husband will eat it if he
>
> has to, he does not prefer it and I don't like it at all.

Husband eats what if he has to? He doesn't prefer it and you dont' like it
at all, what? You just got done saying you've never bought a standing rib
roast (you even asked how many bones were in it sheesh).....The OP said the
meat was at such a cheap price that he was sure it was USDA "Select", hence
the comments about a "livery taste" because as another poster said SELECT
OFTEN IS LIVERY. So, in the space of a few posts, you go from not knowing
what a standing rib roast is, expressing your ubiquitous "Ew" in response to
someone commenting about a livery flavor, to saying that your husband will
eat it if he has to but he doesn't prefer it and you don't like it at all,
even though YOU'VE NEVER BOUGHT OR MADE ONE AND DIDN'T EVEN KNOW WHAT ONE
LOOKED LIKE BECAUSE YOU ASKED HOW MANY BONES THERE WERE. So, what is it? Do
you even bother to read before you start forming your dumb posts? God!
Shut the hell up and just go away, you annoying nitwit.

---

I did not know what it was. I do know what Prime rib is. And there was one
occasion where if we wanted to eat, we ate that. SIL made dinner
reservations at a fancy hotel. They did not have a normal menu. They had
Prime rib. You could add a lobster tail to this meal if you wanted. And
there may have been a choice of soup or salad. I don't remember that. But
there were no other food options. To make matters worse, she kept having
some sort of delays and kept calling the restaurant changing our
reservations. It was in some other city that we were not familiar with. By
the time we were seated for dinner it was about 10:00 p.m. so going
somewhere else was not an option.

When husband and I both mentioned that we did not like Prime rib, she just
shrugged and said that she thought everyone liked it! I know that I had
tried it prior but I can't remember where. I was a vegetarian at the time
as well. I did ask if I could order just a baked potato but that was not an
option. You were required to purchase the whole dinner. In the end, I
think SIL was the only one satisfied with the meal. I don't think my BIL
was thrilled with it either. And the meal IIRC was $24.95 unless you added
the lobster tail which my husband and SIL both did. That jacked the price
up a lot more.

The meal was nothing special either. Just the big slab of meat on the plate
and the potato. I think there was horseradish and perhaps some au jus and
there may have been rolls or bread but I rarely eat those things. I just
remember paying all that money for essentially what was a baked potato. Not
even a large baked potato or even a good one. It was just warm. Not even
hot! I did not touch my meat. SIL told me I should get a doggie bag for
it. And I was like... Why? Nobody will eat it later! And it was true.
Husband ate some of his meat because he was hungry but he didn't finish it.
And the only time he doesn't finish something is if he *really* doesn't like
it.

Other family members were actually shocked that he didn't like it because he
love loves big slabs of meat. I don't know what it is for him that he does
not like. For me it is the texture mainly. You just chew it and chew it
and it never seems to go anywhere. Plus it is generally served rare and I
don't like rare meat. I think my SIL wound up taking my meat home. And
then when we finally got back to where we were staying, I had to make
something else for husband and I to eat because we were still hungry!

SIL did not live that one down for a while. Each time she suggested a new
place to eat, my BIL would be like... Do they have an actual menu? Do we
get a choice of food? Heh.

Sqwertz wrote:
>
> On Mon, 16 Dec 2013 17:06:02 -0800, Julie Bove wrote:
>
> > Livery. Ew. Thanks. Ever since someone here pointed out that White
> > Castles taste like liver, now I think they do. I didn't before. Ew.
>
> A reheated McDonalds hamburger tastes like liver.

I'll bet it didn't open when you reheated it. You were warned.

G.

In article >,
The Other Guy > wrote:
>On Mon, 16 Dec 2013 16:30:13 -0800, Leonard Blaisdell
> wrote:
>
>>Standing rib roasts are $5.98/pound for Christmas sale where I live.
>
>Same price here in San Diego at all major markets,
>UP about 50% from last year.

I'll be paying $8.99/pound for USDA Choice standing rib roast at my
regular grocery store. The butcher shop has Prime, but I didn't
investigate it this year.

Cindy Hamilton
--

"Leonard Blaisdell" > wrote in message
...

> In case I forget later, Merry Christmas and Happy Holidays to all of
> you.

Thank you Leo To you too and all the best for 2014

--
http://www.helpforheroes.org.uk/shop/