At $5.99/lb I just grabbed a 22 pounder! Marked $296, I paid $130! Sale is over soon!
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Acme - $4.99 a lb
I bought the biggest cryosealed one they had for our Christmas day feast, a manager had to come approve the markdown it was so much.
Had the wife sign up for the app, got another coupon and picked up another, smaller, one. Cut it up into steaks, vacuum packed em and loaded the freezer
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How many pounds? Shop-Rite previously limited it to one at up to 5lbs. I was shocked to find the 22+ pound one at $5.99 per pound, so I grabbed it! Call me a pig, but I have 3 freezers so I will grab one from Acme tomorrow! Thanks Sudsy! 
What time should we be over for dinner? 
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I don’t think I have room for that much more! I will try to find one about half that size since my full size upright freezer is about out of space!
My local butcher gave me a USDA Prime, 7 bone prime rib for the price of Choice. 21lbs.
I’m going to break it down into 2 roasts, freeze one, and the other for Christmas dinner.
That, my stuffed baked potatoes, and some veggies.
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Great now I’m hungry
Somebody needs to post a good crock pot ribs recipe.
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Crockpot… Prime Rib !! ??
FOR SHAME !!!
The ribs themselves are a completely different thing!
When you serve the roast, take the ribs that were cut off then retied and are now all caramelized and delicious, and put them in the fridge - do NOT throw them away!! They make the best pasta sauce you’ve ever had
Next day or whenever, use your boning knife to cut away all the little bits of loose bone at the end of the ribs. Then can be a problem in the sauce, be real careful, take your time, get them all, some of them are sharp.
Separate the ribs to fit the pot and simmer them for a few hours in whatever style tomato sauce you do, crockpot is fine. I do it in a dutch oven in the oven on 275 degrees. You need to cook it long enough for all the connective tissues to gelatinize.
Skim the grease and enjoy
When I was cryovacing the roasts (we got two) I set aside three ribs for braised ribs and papardell. this will be interesting because I always make it with short ribs.
Had to google papardell
Fun Fact: Both Shoprite and Acme will cut them with or without the bone in. We do 1" thick steaks and foodsaver them. They hold these sales at both Christmas and Easter times.
Funfact #2: get the bone removed and when roasting place it over the “cap” and roast it upside down. The result: the cap will be as red as the rest of it, verses gray.
Merry Christmas!
Just French boned mine.
The larger one is for Christmas dinner with the fam.
Smaller piece is for Mrs Tex and I for NYE.
Dry brining.
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Also braising some oxtails in wine to make the au jus.
I’ll shred the meat and save for a future recipe. The liquid will be strained, and it will make a rich au jus for the prime rib.
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Mmmm… that looks a lot like osso buco.
Essentially it is.
I’ve shredded the meat and put it away. May make tacos out of it.
Strained the liquid, and reduced it 50%. I now have about 2 cups of a lovely au jus for the prime rib.
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After all that mine didn’t come out so great.
Cooked perfectly, just a tough chewy cow
Turning all the leftover into a big pot of Texas Bowl of Red
