To the Rouse’s Meat Manager who ordered too much Rib Roast

Which rouses?

Albertsons had Choice rib roast for $5.79 last week. Rouses was $5.69 for Select last week.

Janky can sous vide it and you wouldn’t know the difference after some Ghost and super glue.

What kind of ranch ya got in the little bowl next to that slab of meat, baw

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shite beef

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You sayin that’s shite?

Homemade Horsey Sauce, Baw

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Rouses rarely carries Prime rib roast. You got over priced Cattleman shite beef

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Here we go again, it is confusing, but when referring to prime rib or prime rib roast , that is only indicating the cut of meat not the USDA grade of the meat, in other words you can have a prime rib roast that is select or even worse grade, and yes that rouses Texas star beef is shite, but rouses also carries USDA choice and even Prime , hoping that is what the OP got, regardless looks great

Kroger sells their choice at 4.77 a lb every year.

It ain’t prime but it is damn good coming off the Primos

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Reverse sear next time Way too much grey area

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Agreed. That’s what I was trying to do. For whatever reason, I was having trouble keeping my temp down on the BGE. Kept jumping to over 300 on me.

I pulled it at 120 and let it rest. I was actually pretty shocked at how much temp rise I got during the rest. Prob close to 20*.

While it was resting, I opened my vents and got it up to about 600, but left the plate setter in (indirect heat) Put it back on for about 15 mins to crust it.

It was delicious, but I’d agree that I’d have liked to keep my temp lower during the slow cook. Think I’d have had more pink. Nonetheless, this cut had so much marbling that o don’t think it affected how it ate very much. This was straight up the best steak/prime rib I’ve ever cooked.

That grey ring wouldn’t bother me one bit because I know it still melted. Strong work.