As you can see, this was marked down more than ½ price. I've been dallying, trying to decide how to cook it.
Even with the ribs removed it's too big for any resealable plastic bag I can find, so no sous vide for this one
I cut the fat cap so I could salt and pepper it, put it in a bag then in the freezer until yesterday, when I took it out to thaw and come to room temp
This morning, according to a recipe (more or less) I made copious amounts of "Herbed Butter" (Rosemary, Thyme and Garlic)
Slathering it all over everywhere
↑Under the fat cap↑
So I am going by several recipes, and I want all that buttered herb to permeate the meat, I wrapped it in foil and am now cooking it at 230°F
Once it reaches the internal temp I want, I'll take it out, crank up the heat, remove the foil and put it back to get that bark on the outside.
I'm also making my first attempt at "Yorkshire Pudding"
Undt now, the pudding
When I sliced into the prime rib, it was still a bit rare, which is fine with me, but I've put it back in for another 20 min at 230°
by
Jerry E Smith
©1/9/2026
All images taken with my cell phone
