WinCo Rib Roast


 
ChuckO

ChuckO

TVWBB 1-Star Olympian
They are having a sale thru 12/27/25. You have to spend $50 (booze doesn’t count) and you can get their Roasts for $7 per pound. I bought two roasts, one that I cut into huge steaks and am freezing the other one is for Christmas that we’ll celebrate the Saturday after Christmas IMG_0396.jpegIMG_0397.jpegIMG_0395.jpeg
 
this suggestion might go against popular cuts for rib eye but we fell in love with entrecôte style rib eye steaks this summer.

entrecôte is the same cut, rib eye, but each steak is around 3/4 inch thick. this allows for very easy salt dry rub only (this is my go to for entrecôte cuts).

seared over direct coals and flipped a few times during the cook, you will make a perfect, juicy and flavorful rib eye each time.

additionally, you can cook them frozen in a medium high SS pan, use a cut of the fat to render some fat into the pan before searing, and you will get an amazing quick steak with an beautiful crust and rare center. or go longer and get to med rare or medium.

size wise, each steak at 3/4 of an inch is around 10-14 ounces total pre-cook weight, which makes for a nice size dinner when you don't want to feel "heavy" after enjoying a steak dinner.

sure, many hear like a nice, fat and juicy steak, like 1.5 inches/1.75 inches thick. but we really have come to enjoy the thinner entrecôte version.

cook times are less. you can make an extra steak if you think you want more beef. cooked hot and fast, they remain very juicy with lots of flavor. and the fat layers actually cook and sear making for a nice flavor (crisped fat, come on people!).

give it a shot if you want to experiment.

@ChuckO, thanks for this shopping tip. i will get to winco tomorrow AM for some.
 
I picked up 25 lbs at Safeway Grocery for $6.99 per lb also. I had them cut it into steaks. Last year's sale price was $4.99 per lb but I'm still very happy with $6.99 per lb. These Arizona prices are way way cheaper than what I can get it for in Washington.
Screenshot_20251220_163806_Photos.jpgScreenshot_20251223_101421_Photos.jpg
This one was last year's sale price.
 
Brett-EDH said:
this suggestion might go against popular cuts for rib eye but we fell in love with entrecôte style rib eye steaks this summer.

entrecôte is the same cut, rib eye, but each steak is around 3/4 inch thick. this allows for very easy salt dry rub only (this is my go to for entrecôte cuts).

seared over direct coals and flipped a few times during the cook, you will make a perfect, juicy and flavorful rib eye each time.

additionally, you can cook them frozen in a medium high SS pan, use a cut of the fat to render some fat into the pan before searing, and you will get an amazing quick steak with an beautiful crust and rare center. or go longer and get to med rare or medium.

size wise, each steak at 3/4 of an inch is around 10-14 ounces total pre-cook weight, which makes for a nice size dinner when you don't want to feel "heavy" after enjoying a steak dinner.

sure, many hear like a nice, fat and juicy steak, like 1.5 inches/1.75 inches thick. but we really have come to enjoy the thinner entrecôte version.

cook times are less. you can make an extra steak if you think you want more beef. cooked hot and fast, they remain very juicy with lots of flavor. and the fat layers actually cook and sear making for a nice flavor (crisped fat, come on people!).

give it a shot if you want to experiment.

@ChuckO, thanks for this shopping tip. i will get to winco tomorrow AM for some.
Click to expand...
I very much agree. This is the first time I had my steaks cut to 1" instead of 1 1/2" I'm liking it a lot better. I just do a hot fast Sear on the grill. I got to thinking about it and with a thicker cut 1 1/2"-2"a proper chef would probably sear the outside and maybe finish in the oven. That's just a guess. Anyways the thinner cuts are coming out amazing and I
can eat a whole steak and have room for
mushrooms, asparagus and potatoes...
Screenshot_20251220_163914_Photos~2.jpgScreenshot_20251220_163906_Photos~2.jpg
 
Josh Dekubber said:
I very much agree. This is the first time I had my steaks cut to 1" instead of 1 1/2" I'm liking it a lot better. I just do a hot fast Sear on the grill. I got to thinking about it and with a thicker cut 1 1/2"-2"a proper chef would probably sear the outside and maybe finish in the oven. That's just a guess. Anyways the thinner cuts are coming out amazing and I
can eat a whole steak and have room for
mushrooms, asparagus and potatoes...
View attachment 123352View attachment 123353
Click to expand...
i could rally around that! just how i like it!!!

try this sometime. just cut your asparagus in half and use the stalks for soup and serve the tops like you did with steak or chicken. this way the woody stalks get used and the tops which are coveted, get enjoyed by everyone.

www.allrecipes.com

Cream of Asparagus Soup

This asparagus soup is super easy to make with fresh asparagus, broth, sour cream, and a squeeze of lemon for a creamy, silky smooth spring soup.
www.allrecipes.com www.allrecipes.com
 
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Brett-EDH said:
i could rally around that! just how i like it!!!

try this sometime. jut cut your asparagus in half and use the stalks for soup and serve the tops like you did with steak or chicken. this way the woody stalks get used and the tops which are coveted, get enjoyed by everyone.

www.allrecipes.com

Cream of Asparagus Soup

This asparagus soup is super easy to make with fresh asparagus, broth, sour cream, and a squeeze of lemon for a creamy, silky smooth spring soup.
www.allrecipes.com www.allrecipes.com
Click to expand...
Thanks for the tip Brett I will give it a try!
 
Brett-EDH said:
this suggestion might go against popular cuts for rib eye but we fell in love with entrecôte style rib eye steaks this summer. entrecôte is the same cut, rib eye, but each steak is around 3/4 inch thick. this allows for very easy salt dry rub only (this is my go to for entrecôte cuts). give it a shot if you want to experiment.
Click to expand...
I kind of blew it. I bought a 2-rib roast thinking it was a 3-rib roast. The plan was to have 3 steaks (about the size you suggest) but I was stuck with these big fat steaks (oh darn) :)
 
I've done the thinner ones as well. Since my main cooking source outside is the pellet grills and I so thoroughly enjoy them on the pellet grill(s) I cut them to based how I truly enjoy using my equipment. But you .75" to 1" still makes a nice steak if you do it fast
 
LMichaels said:
I've done the thinner ones as well. Since my main cooking source outside is the pellet grills and I so thoroughly enjoy them on the pellet grill(s) I cut them to based how I truly enjoy using my equipment. But you .75" to 1" still makes a nice steak if you do it fast
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the batch i did last week were some of my best ever. that smell of JD charcoal and the juices coming off those steaks was to die for. i forgot to grab pics but dinner guests even commented how the steaks were some of the best they've had in a long time.

that nose just trigger mouth jets! it's so old school on smell and the salt made them taste great. literally, nothing else on the steaks.
 
Brett-EDH said:
the batch i did last week were some of my best ever. that smell of JD charcoal and the juices coming off those steaks was to die for. i forgot to grab pics but dinner guests even commented how the steaks were some of the best they've had in a long time.

that nose just trigger mouth jets! it's so old school on smell and the salt made them taste great. literally, nothing else on the steaks.
Click to expand...
Oh yeah, I get it. I'd love to have a good kettle in the back yard. I may yet break down and buy myself a kettle :D
 
I notice these are ungraded and don't seem to be particularly well-marbled. We bought one like that last year from a carniceria (hey, it was cheap!) and it was so tough we could hardly chew it. I sous vided what was left of it for 2 days @134F and it was edible but still tough. I'm leery of buying ungraded rib roasts as a result. I wonder if this is the imported beef from Brazil? First time I've ever had such a tough rib roast.

EDIT: I am not that knowledgeable about beef but merely seeking enlightenment after a bad experience.
 
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Ed P said:
I notice these are ungraded and don't seem to be particularly well-marbled. We bought one like that last year from a carniceria (hey, it was cheap!) and it was so tough we could hardly chew it. I sous vided what was left of it for 2 days @134F and it was edible but still tough. I'm leery of buying ungraded rib roasts as a result. I wonder if this is the imported beef from Brazil? First time I've ever had such a tough rib roast.
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The ones I get at Safeway grocery store are actually really good.
 
Von's has USDA Choice for $1 more per pound than the other stores in our area. I'm going to sit this one out this year.

EDIT: Added picture.
 

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Ed P said:
I notice these are ungraded and don't seem to be particularly well-marbled. We bought one like that last year from a carniceria (hey, it was cheap!) and it was so tough we could hardly chew it. I sous vided what was left of it for 2 days @134F and it was edible but still tough. I'm leery of buying ungraded rib roasts as a result. I wonder if this is the imported beef from Brazil? First time I've ever had such a tough rib roast.

EDIT: I am not that knowledgeable about beef but merely seeking enlightenment after a bad experience.
Click to expand...
For some reason that I can't begin to fathom, we are importing a lot more beef these days, including from China.
 
It was likely "Select" or even "Cutter" grade. I used to buy those at a store here (already in thin steaks) and use them for a quick meal before rushing off to O'Hare for my late night shift there in Terminal 1. Tasted ok but ate like an old shoe
For anything really "edible" you REALLY need Choice grade. And even then there are grades of Choice you need to watch for. There is very low end grade Choice and there is High Choice.
Over the years I have found grocery store "Choice" is about as low grade as you can find. When I go to my local meat cutter shop there is a distinct difference to the better. Of course with the increase in $$$. I find grabbing the Primals at Costco and or Sam's (mostly Costco) lends me a pretty high grade Choice. Costs a bit more (not horribly so) but it eats so much better than what I buy at a grocery store
 
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