INSman it was a bone in from a high quality butcher shop. I believe the exceptional quality of the meat and the recipe made the primerib as good as any resturant i have had prime, and i have been to quite a few that are notorious for their prime rib.
I would say the same and I have been to some of the best and my first roast was only a "Choice" cut, but "Prime" is next !!!
I used a hodge podge seasoning mix that also seemed to work VERY well that included Montreal Steak seasoning, seasoned pepper, dried rosemary and a little bit of "Herbes de Provence" that I cannot remember where I got from, but added a little extra flavor on the herb side.
I"ve cooked a few hundred in my time.
You've got some good pointers here, just take your time and keep it simple.
A good creamed horseradish sauce is always a good thing too.
Making your own Au Jus is a little more time consuming and complicated.
Good luck, post some pics of the finished product
I still need to try this one.
I still need to try this one.
Yes you do, VERY good !!! :')
I missed on it recently, only because I did not let the roast sit out of the fridge long enough to come to room temperature before cooking and my (2) thermometers could not have been any more wrong in both directions. Good news is that I did not "overcook" it and just hd to give it a bit more time.
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