How to Buy the Best Prime Rib for Your Budget

There are few holiday roasts as beloved as prime rib. “Prime rib is hugely popular for us during the holidays,” says Josh Turka, owner of 5th Quarter Butcher + Provisions in Waitsfield, Vermont. “It’s by far our number one seller in the month of December.”

Also called a standing rib roast when it’s bone-in, this large, flavorful, and highly marbled section of beef comes from the cow’s primal rib, located between the shoulder and loin. A full prime rib contains seven bones and often weighs at least 16 pounds. At the butcher or supermarket you will typically find roasts that include anywhere from two to four ribs. 

“Prime rib is the top of the line when it comes to beef,” says Josh Gadsden, executive chef of High Cotton in Charleston, South Carolina. “It has great marbling and a rich flavor.” 

That quality comes at a cost: The already-pricey cut will likely be even more expensive this year due to rising costs of beef. But as Turka says, the holidays are a special time when people want to buy the top-quality meat they can afford.

Here are chefs’ and butchers’ tips for buying the best prime rib within your budget. 

Grade isn’t everything

The name “prime rib” should not be confused with the Prime label bestowed by the United States Department of Agriculture (USDA), which grades beef based on tenderness, juiciness, and flavor. 

“Pricing is consistent with the grading and typically increases by $5 to $7 per pound between each level,” explains Paul Bartolotta, cofounder and chef-owner of The Bartolotta Restaurants in Wisconsin. “Prime rib roast can be a costly cut of meat. When purchasing, plan on spending $15 to $20 per pound depending on quality level.”

The grade of Prime denotes the highest level of marbling, followed by Choice. Select is the lowest on the list, but it’s still a tender and delicious option if that’s what works for your budget. 

If you don’t want to shell out the money for a Prime-grade roast, several chefs recommended going with a Choice or Select. “Choice and Select cuts are the best bang for your buck and are still good cuts of meat. Just season your meat well,” says Chris Valencia, executive chef of Paper Plane in San Jose, California.

“Choice is a great middle ground where you can find great marbling if you look around,” adds Andrew Black, chief culinary officer of Counter Service in New York City.

The meat at your local butcher shop may not have a grade at all. For example, Turka says there is no consistent grading system in place in Vermont, which means the roasts in his butcher case are not Prime, Choice, or Select. But that doesn’t mean they’re not high-quality. “Don’t shy away from local shops or smaller farmers who aren’t participating in that grading system. Buy with your eyes.”

Ask for it rolled and tied

Once you determine the grade, you’ll want to decide on a bone-in or boneless prime rib, each of which has its strengths.

“A bone-in prime rib gives everything more flavor and cooks more evenly,” says Gadsden. 

A boneless rib, on the other hand, “is easier to work with and will yield more portions than a bone-in roast,” says Michael Paley, executive chef of Prime 54 at Fontainebleau Miami Beach. 

However, the best option might be to ask your butcher to remove the bones then tie them back on to the roast, as recommended by chef Tyler Florence at the Food & Wine Classic in Charleston. This allows for more even seasoning and easier slicing after roasting, but you still get flavor and moisture retention from the bones. Those bones can make excellent stock, too.

“Keeping the bones attached to the roast provides insulation and a more flavorful, tender roast,” Black says. “Cooking with the bones, however, takes longer and adds complexity when carving. You can ask your butcher to cut and tie the roast so the bones are removed, the meat is trimmed, and then the bones are tied back on for a similar effect.”

Buy the right amount

The size of the roast you purchase depends on a few factors. First, count the number of guests you plan to serve. Then determine whether you want to prepare a boneless or bone-in prime rib (if the butcher removed the bones and tied them back on, consider that bone-in too). And, of course, decide if you want leftovers.

Aim for at least one pound per person for bone-in roasts and about eight to 12 ounces per person for boneless roasts. You can certainly go up to two pounds per person, especially if you want leftovers. For bone-in roasts, you can also get a rough estimate by the number of ribs, figuring two to three portions per rib.

Pay attention to color

“When I’m looking inside of the butcher’s case, I’m looking for marbling, color, and a nice fat cap,” says Gadsden. “I also usually ask for a center cut — it is the most tender.”

Turka says he helps customers shop for a great prime rib by showing off the color of the roast. It should have a “nice, deep dark red color or burgundy,” but it shouldn’t be unnaturally red. The exception is if the rib has been dry-aged, a service many butchers, including Turka, provide leading up to the holidays, in which case the color may dull a bit even as the flavor evolves.

Try to avoid any roasts that appear to be sitting in a fair amount of liquid, Turka recommends, as that could indicate the beef is losing some of its natural moisture. 

Buy it in advance from someone you trust

“Trust your butcher and don’t wait till the last minute to order, especially during the holidays,” says Jason Halverson, executive chef of The Vault Steakhouse in San Francisco. 

Ultimately, your best bet for hitting the sweet spot between price and quality might just be shopping locally. “The biggest tip I can give for purchasing anything: Create a relationship with the person behind the counter,” Abramovitch says. “They are part of your community. Shop small businesses, support your community as much as possible during the holidays.”