 Yeah, welcome back to the fire and water cooking channel. I'm Darren today. I'm gonna do something just a little bit different I'm gonna show you what you can do with some of these cheap Prime rib roasts that are on sale right around Christmas and Thanksgiving Actually picked up a couple today Our local grocery store. They were 588 a pound for choice grade rib roasts so There was a limit to so we bought two and what I'm gonna do with these and since I already have a prime rib I already got ready that we're gonna cook for Christmas. I'm actually gonna show you what you can do with these to make them even better So I'll be right back All right guys rib eyes Prime rib rib roasts they all come from the same Primal big cut of the cow So when somebody says prime rib rib roast Rib eye steaks bone in bone out. They're all talking about the same meat. It's just a different the way they cut it is different these particular Rib roasts happen to be USDA choice grade and even though they're USDA choice you can still be a prime rib because of the where it's cut on the primal section of the rib eye This particular one is not called prime rib because it's probably cut from different sets of the bones Usually it's closer to the front of the roast of the primal is what's considered the prime rib area So it's the first three or four bones of the Primal so this particular one they didn't label it as prime rib just rib roast, but very similar throughout the whole Rib section, but what I'm going to show you what we can do with this course, I picked up two of these today and Don't want to have a roast every time actually you can cut these into your rib eye steaks and already done it with one Just kind of want to show you What I've done very simple These particular roasts come already with the ribs kind of cut Removed but put back on and they're tied up. So I'll show you that when I get to this one But if you can see here what I've done I just cut this rib roast into rib eye steaks about one and a half inches close to two inch steaks, then I have the These are back ribs and I have that separated here and A couple more steaks and I'm going to cut this one as well in the steaks So what that will give me it'll give me two smaller racks of beef ribs Back ribs so I can cook later on it at a meal for a meal and then I got these steaks This will probably get me Three steaks. It's a little bit smaller than this roast was But it'll get me three three or four meals out of this these two roasts here So I'm going to go ahead. I'll be right back and I'll cut this one up. All my hands are all washed up I'm going to go ahead. Just take this out of the package. You said these were bought today on sale They were a five eighty eight a pound for a bone in rib roast Which is a very good deal And as I said these are already tied up with butcher twine and all I'm going to do since I don't want this as a roast anymore I've got The ones that I'm going to cook as a roast already ready and the freezer ready to go for Christmas I'm going to go ahead and take this take the string off and that frees up these bones For the ribs and I'm going to stick these in a separate bag. I'm going to Season these up stick these in a separate sous vide bag so that I can have those for a meal Down the road of peace that leaves me with this roast section, which is just pretty much your prime rib and what the the convenience of those butcher twine it kind of They already spaced it out about an inch and a half to two inches apart So that actually makes it really easy to cut into steaks if you want But just make sure you shape it Make it as even as possible if you can see Looks like this was cut a little uneven, but I'm going to try to push it together So when I cut these into steaks, I want the steaks to be as Even as possible throughout the whole thing So I've got those rope marks Right here to kind of guide me and I'll kind of use those as a Just as a basic guide and I'll just kind of start And I'll just kind of adjust it as I'm cutting just to make sure It stays pretty consistent all the way through you want to stay in the same line that you're cutting You don't want to have multiple cuts on this So there you go. That's my first one. I kind of press it down Even it out. You'll see That's about a good inch and a half most of the way down Do the same thing on this one. Just kind of make sure use that rope There's a guide there the rope marking just kind of Make sure it stays the one shape the whole way You can leave the ropes on there If you want the butchered twine when you're cutting it if it makes it easier for you I just find it gets in my way And there you go. Now I've got out of this Rib roast I've got three decent ribeye steaks set of beef back ribs Out of those two roasts thing was the total of One was like 32 dollars. One was like 26 dollars. So I've got Four ribeye steaks in this one three decent good size ribeye steaks on this one and two racks of back ribs So that's it guys pretty easy Like I said, this is a great time because you can't find Choice ribeye steaks out there for 5.99 or 5.88 a pound like this was so usually You're talking over seven dollars eight dollars nine dollars a pound So if you can find them freeze them up Buy them up buy as many as you can get when they're 5.99 or so a pound Put them in the freezer cut them up into steaks Um, it's just a great uh, great way to get some good quality Beef at a really great price. So Well, that's it guys. That's all I'm doing today. I'm going to go ahead and season these up Vacuum seal them in a freezer bag and then we'll have these at a meal down the road. You'll probably see them in another video I'm going to do Um down the road apiece. So thanks for watching Make sure you like us like this video subscribe Find to follow us on facebook instagram and I'll see you on the next video. Thanks guys