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economist suntribune november 16 1988 cs rlb eve roast frehched prime rib capuss prime rib roast prime rib sausages with mustard and thyme when is a prime rib really a prime rib prime rib is considered the king of roasts its the roast you remember for its fabulous presentation delicious flavour and that really special gravy it makes the special occasion roast while we all know that even an ordinary prime rib is pretty good what makes any particular prime rib extraspecial these are a few points to consider 1 check the grade stamp on the back of the roast if its grade a3 or a4 youre pretty well assured of truly superior eating quality grade i a1 is the least palatable of the 4 classifications of grade a 2 check to see if its capless that means that the tougher cap meat has been removed from the roast 3 check to see if the feather bones have been removed from the back of the roast these bones add nothing but weight and carving difficulties to your roast 4 dont pick the leanest roast a truly fine roast has some marbling these little flecks of fat that you see across the cut face of the meat 5 be sure that the rib bones are nicely trimmed back long rib bones add a lot of weight and little eating we sell grade a3 and grade a4 beef it has the best eating quality we trim it well and all our prime ribs are capless truly special roasts this week we offer all our prime rib cuts at 25 off regular price get them while we have them when theyre gone theyre gone capless prime ribs was 499 lb now 375 lb french prime ribs was 599 lb now 449 lb rolled prime ribs was 599 lb now 449 lb rib eye steaks was 895 lb now 671 lb capless rib steaks was 599 lb now 449 lb prime rib sausages was 350 lb now2s2lb with mustard thyme 1 i markham tmakkham v ill age grocer our hours mon noon 7 tues wed thurs 97 ffll 99 sat 96 sun 105 our location around the back on the parking lot of markham village lanes 144 main st north in markham our phone mo 2943573