If you are planning a HOLIDAY STANDING PRIME RIB ROAST.... purchase early and air dry 3 days for a smaller 3-Rib or less roast....5-7 days for any other larger roast. Salt 24-48 hours in advance. The same would hold true for any other beef cut roasts for maximum flavor, e.g., Strip Loin, Boneless Prime Rib or the Poor Man's Prime Rib, Top Butt Sirloin.
For Leg of Lamb....I recommend 5 days wet age, 2 days air dry... Season 24 hours in advance with your favorite aromatics plus Kosher Salt, Fresh Cracked Black Pepper and Lemon.
All the Supermarkets by me will be having a Prime Rib Roast Sale this coming week @ $4.99 -5.99 for the Larger/Chuck End, a couple of bucks more for the Smaller/Loin End. I suggest you cozy up to your preferred stores Butcher, or Meat Department Manager...shop mid morning to early evening for best selection.
Here's some helpful information on the differences between the different Prime Rib Roasts available.....cut and pasted from a prior thread.
There are generally considered two options, the *First Cut*, or the *Small End/Loin End*.... or the *Second Cut*...or also known as the *Large End/Chuck End/Blade End*
The position of the ribs on the carcass is actually from (starting from the shoulder back) Ribs 6-12.
Rib roasts are usually sold as either small end (cut from near the loin section) or large end (cut from near the chuck section). Small end rib roasts are more tender, contain less fat an are usually priced higher than large end cuts. The large end contains an outer muscle called the rib cap or rib cover and another layer of fat.
A full rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin. As stated, the rib roast closest to the loin is more tender than the rib roast nearest the chuck. This end is referred to as the small end rib roast or loin rib roast or sirloin tip roast. The chuck end of the rib roast is bigger and tougher and is sometimes referred to as a half standing rib roast or large end rib roast.
A full, seven-rib prime rib is a massive hunk of meat, which can be between 20 to 30 pounds. That's too big to fit into most ovens in one piece, which is why I, like most people, buy my prime rib in three or four rib sections. These sections have different names depending on where they are cut from:
• Ribs 6 through 9, which comes from closer to the cow's shoulder (aka the chuck) are referred variously as the "chuck end," "blade end," or "second cut." It's got more separate musculature, and more large hunks of fat. Personally, I prefer this end, because I like to eat the fat in a well-roasted piece of beef. If you prefer leaner, more tender beef, then go for...
• Ribs 10 through 12, taken from further back and known as the "loin end," "small end," or "first cut." It's got a larger central eye of meat, and less fat.
Finally, some believe the meat to bone ratio is better on the Chuck End, as the bones are smaller. ...Depending on what part of the country you live in, your butcher will refer to those cuts as various different things, but all of them should know which ribs are which, so ask for "ribs 6 through 9/10" or "9/10 through 12," and you should be fine.
One rib should feed two people in general....Boneless Roasts will be easier to carve and you can stretch the yield easier, as there is no waste and it's easier to carve.
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