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Publix Rib Roast $10.99 (2025)
- Thread starter Nuke And Juke
- Start date
I find Kroger meats to be significantly inferior to Publix.
Possibly because they sell a lot of Select grade instead of Choice and Prime.
We have a Harris-Teeter (slightly upscale Kroger) here, but for meat purchases I just drive on to Publix.
Oh hell's nah...
You dry rub it in a steak seasoning that is heavy with lots of salts and peppers.
Put that in the oven ..set the temp to 195...cook until the meat thermometer says 140...if u like it on the red side...then 135/136
Pull it out and let it sit for 45min to an hour
Then slice....
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OH..........MAMA!!Oh hell's nah...
You dry rub it in a steak seasoning that is heavy with lots of salts and peppers.
Put that in the oven ..set the temp to 195...cook until the meat thermometer says 140...if u like it on the red side...then 135/136
Pull it out and let it sit for 45min to an hour
Then slice....
Sent from my Pixel 6 Pro using Tapatalk
I go a little more on the rare side....maybe closer to 130.....slow cook is how the big boys cook it as well
Oh hell's nah...
You dry rub it in a steak seasoning that is heavy with lots of salts and peppers.
Put that in the oven ..set the temp to 195...cook until the meat thermometer says 140...if u like it on the red side...then 135/136
Pull it out and let it sit for 45min to an hour
Then slice....
Sent from my Pixel 6 Pro using Tapatalk
Never been into baked steak. I like fire, smoke and char.
I used to do my rib roasts in the oven. I now do it on my Recteq. I love my pellet grill. It holds temps perfectly and you can do low and slow, medium heat for roasting (like a prime rib), and high temp for searing (for getting a crust on said prime rib).
If I get a Kroger roast to cut into steak I vacuum seal them and mark them as guest steaks. Unless It's someone I really like, then I'll let them have the good stuff.
They call what ur describing a brisket. You do that all day with $2 a pound cut of meat or if u prefer Slopes BBQ style food.
But when ur dealing with a fine cut like a rib roast, you cook it right like a Lawry's world famous prime rib...
But hey...if that's what u wanna do...have at it. Make it beef jerky for all I care. Just send pics...or it didn't happen.
Lawry's The Prime Rib |Beverly Hills steakhouse
The moment you arrive, you'll know Lawry's The Prime Rib is an extraordinary Beverly Hills steakhouse. Menu favorites include charbroiled fillet mignon, the Lawry’s Prime Ribeye steak, and a Prime New York Strip steak.
www.lawrysonline.com
No need...You can, but not needed.
The roast has to sit minimum of 30 min after u take it out...I do 45 min to an hour. If you cut into it without sitting, the juices run everywhere. While it's sitting...it still cooks. After sitting, when u cut it, the juice stays in the meat.
I've seen people sear it after sitting...as they like it hot...but as Ive said...it's really not necessary.
I would sear a NY Strip or a Porterhouse...even an 1 inch cut of prime rib...but I wouldnt do it for rib roast.
