When you do it that way, you must not open your oven.

That sounds interesting... don't know if I've ever heard of smoked prime rib.

Absolutely.

Prime rib that isn't prime is just rib roast

Heh

According to the Good Eats episode I watched just last night, this is correct.

Its confusing, but if you go ask for a prime rib most places you'll get a choice standing rib roast , which is technically a prime rib ... Just choice grade

You pretty much have to go to a butcher to get a prime grade prime rib..

I don't splurge a lot...but my mom loves prime rib so my sister and I get a nice prime grade cut twice a year.

Now I'm a huge supporter of Alton Brown, but I think he's wrong here. It's a preparation of the rib roast, not a grade designation.

A quick Google search even reveals the USDA's Food Standards and Labeling Policy Book agrees (page 154):

The Iowa Beef Industry Council says it doesn't have to be prime grade:

SeriousEats agrees:

Yeah, that's the gist of what Alton Brown had to say on the matter as well.

I'm not a baller, so I don't see Prime Rib in my Holiday meal plans just yet.

I'm just doing a boring ol' turkey. Gonna brine that bitch and make some home-made giblet gravy, so I'm sure it will satisfy those in attendance.

I live near a medium sized town (Santa Rosa) and we really only have 3 full service 'real' butchers

And the third one is pretty new.

I actually prefer turkey! Im jealous!

I didn't get turkey thus year, was in palm springs during thanksgiving and we ended up going out to eat.

I'm buying a turkey TOMORROW!

We had turkey at both of the Thanksgivings I attended.

One was cooked to something like 190 degrees or some shit and was just as delicious as you could imagine. That's how they like it. It was some 20+ lb. monster and of course the popper was the instrument of choice for determining when it was done, even though there was a meat thermometer available. I just stepped away from that situation since I don't want to be left in charge of the bird for 30+ people every year.

My family made a breast in a bag and it was actually much more enjoyable than the bird at my wife's dinner. Neither one satisfied my turkey craving.

:spock:

I like turkey, but it's no comparison (for me) to rib roast.

Actually, last Christmas or Thanksgiving, I made a fresh pasta lasagna, which is one of the better holiday meals we've had. It was awesome.

The difference in price between prime and choice prime rib I don't think is THAT much, its more of having to go to a butcher / hassle...but I live going to the butcher.

I think in a store a chioice 4 ribber might be about $90-100....maybe $120-130 for prime at your local butcher.

I like supporting mom n pop butchers too.

The 3-rib, 6 1/2-pound roast I got last night at Publix cost me $49 and change - on sale, $7.29/pound.

The only place I can get prime here in town is Costco. Prime grade ribeye usually run $8-$9/pound more. That would have doubled the cost for me assuming the same price jump for prime grade.

Yeah, we have a really kick-ass butcher here in the East Bottoms if I was so inclined. The real problem with a rib roast for my/her family is they're all pretty much well done types with any protein. It's pretty bad. I'm some sort of chicken guru because I took over the grill one day at her sister's house and didn't char and dry the shit out of the breasts. LMAO

If I spend $100 on a cut of meat, I'm cooking it correctly, so I'd end up eating the whole ****ing thing myself. Even if did decide to go that route and ****ed up the cooking times/whatever and ended up with anything above a medium-rare/medium cook I'd be ungodly amounts of pissed off.

This $16 turkey will do the trick just fine, thank you very much.

Beef prices have killed me this year. I've been looking at $80+ briskets all year around KC. No thanks. I'm making stuffed shells with homemade sauce for xmas.