Christmas Joy

8 Responses to “Having prime rib for christmas eve, want to buy now how are we supposed to store it?”

1. warmkatladycat
   October 31st, 2008 at 9:56 pm

   

   I would say freeze it

2. BlueSea
   November 3rd, 2008 at 3:48 pm

   

   Call your local market and order one, giving them the date you intend to pick it up.
   I live in a medium size city and all our grocery stores do this.

3. ibsawdust
   November 7th, 2008 at 1:58 am

   

   Call the store where you plan on purchasing the meat and ask if they have a reserve system..if so just ask them to reserve the meat for you..some places will make you pay for it in advance..If they don’t then call around till you find a place that will reserve the meat for you..

4. kwflamingo
   November 7th, 2008 at 6:15 pm

   

   You would have to freeze it if you buy it this early. Can you wait until the Saturday (preferably the Sunday) before Christmas eve. I’m sure they’ll be available since it is a pretty traditional Christmas meal.

5. webb_tim
   November 11th, 2008 at 12:15 am

   

   Hang it in cool pantry it will improve its texture & flavour or just
   keep it in the fridge , do not freeze it as this breaks down the
   structure of the meat & detracts from flavour

6. David H
   November 11th, 2008 at 12:32 pm

   

   I am a former chef (20+ yrs in trade) and while if it was more than 11 days I to would freeze, but, in the trade now there dry aging meat, what I would do is get them to wrap it in butcher paper, when you bring it home remove it and wrap it tighly in several layers of saran wrap, and a piece of foil then bundle it back into the butcher paper.

   Set in a cool spot in the frig and do not open or disturb it for the time nessessary. on the day your roasting it take it out of the wrapping, it may be darker and have a bit of an odour, but that is fine it will disappear in cooking, rub it with seasonings, I use salt, black pepper, a bit of garlic and I like rosemary for a spice it has a floral flavour, prime rib has such a layer of fat it is not gone to penetrate all the way through.

   Depending on the size, I start mine at 400 d F, for 20-30 minutes to sear and get it browned, then drop the temp down to 350 d F for the remainder, for a 5-7 lb one, for meduim rare to meduim it needs around 2-3 hours, for meduim well to well 4 hours, let it sit for 20 minutes after taking it out, tent it like a turkey with foil and let the juice rest and when you slice it the juice do not all run out.

   I hope this has been helpful, your right at last minute purchase could leave you disappointed, buy it now or in the next 5 days, the extra aging will give it flavour and tenderness, wish I could join you, but I am on a strict diet, so I will be having a lighter fare that night, probably a tuna sandwich.

7. BIG DOG
   November 12th, 2008 at 6:46 pm

   

   I PUT MINE IN FREEZER ABOUT 2 WEEKS AGO

8. Christopher K
   November 13th, 2008 at 1:41 pm

   

   I would wait till the Saturday or Sunday before Christmas before buying your roast……..a prime rib should NEVER be frozen…..unless you want a dry and tasteless roast…..I’ve made hundreds of PR roasts for countless parties, and I buy them the 2-3 days ahead…….For best results, I would call your butcher (even a supermarket butcher) and order it now, tell them that you want X (number of bones) and from the Small End…..the Large End is too gristly…..You can also get some pointers on how large a roast to feed X number of people…..Enjoy!!!

   Christopher