I just went to check out a rib cap which I haven’t ordered for maybe 3 years. I dont remember paying Almost $60 a pound, has the price gone up considerably for that cut? Has anybody had any luck getting a local butcher to do this cut for you?
I always look for large caps on ribeyes and I got into an mild argument with a butcher the other day about its existence. Amazing to me that a guy who threw out the “I’ve been doing this 30 years” card has no clue.
Tempted but I’m not sure if I’ll be home for the holidays … ordered some CA reserve ribeyes recently for dinner while staying at my brothers and they were superb … every Flannery steak I’ve had has been a “best ever” experience.
Maybe I should plan to stay home so I can do a roast … hmmmm.
Has anyone tried a Saratoga Roast? It’s just the Prime Rib Roast with the Rib Cap (best part) removed, so I’m wondering about the flavor? Although, as I type this, I’m thinking that the large center piece of fat in most Prime Rib roasts will be removed also and this might end up being pretty darn good.
Hmmmm… anyone have opinions?
(also, the 5 lb. roast is slightly less expensive by weight than the 9 lb. - negligible, but $0.53/lb. cheaper)
The Flannery Saratoga prime rib was a real disappointment. I think the missing cap of fat made a huge difference, this was one of the blandest prime ribs I’ve ever had. The prime rib I get at Shop Rite is noticeably better.
Ms. Camhi is correct in that you should let Bryan know. Even he cannot bat 1.000 considering the variances in beef carcasses out there. Have to realize that even though graded USDA Prime and aged in his cave, the product can still be a dud.