Kristin bought a Rib Roast that was reduced twice!  I think se said the final price was $5.99/lb.  I believe it is USDA Select, as it does not even have a rating stamp on it.  Maybe even that Standard grade.  She wanted the ribs cut off and wanted some meat left on them so I tried to oblige her!  A few shots of the process!  She is cooking them as I type, so she will hopefully add some After photos for you all!

Looks like a decent deal What the heck is a "checkout coach"?

Looks like a decent deal What the heck is a "checkout coach"?

+1

When they reduce it even more from the sale price on the sticker they require a manager to come over and enter the new price.  Maybe some sort of system to make sure checkers aren't giving special discounts to someone they like? (I have no idea).

That chunk looked like it would have been a perfect candidate for dry-aging.

there is some good eating on those bones.

I recently took rib bones with lots of meat from rib roasts and sous vide at 145° for 24 hours. seared/smoked back to 145°  and served. there was a lot of unrendered fat but flavor was very good. next time I'll smoke to 180°.

Bent thought too much meat.  I thought just enough.  No sauce, just the brisket marinade for about 2 hours.

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 I see the Bentley white & yellow seal of approval in the first pic (pun).

 A good job with excellent results.. The butcher it yourself method has many more advantages than just saving coin.

Bentley, you have the hands of a surgeon.

I have come to believe that little $5 Victorinox pairing knife is the sharpest one I have!

Love beef ribs, those look fantastic.

I have come to believe that little $5 Victorinox pairing knife is the sharpest one I have!

I tried cutting some onions and peppers with two knives my mother in law had, and probably would have been better off using a standard steak knife.