re: Prime Rib perfected - Christmas 2013 Edition

it looks great Kosmo

I will share though :)

one of my first jobs was in a steakhouse kinda learned what I like there


leave the fat cap on. I don't use Kosher Salt. I use what I call a beef base. rubbed on the rack top bottom and sides. top that with fresh cracked black pepper

use the drippings from that rub to make a au jus

then cook the rib rare, use the au jus to cook each cut to each person's satisfaction.

I like rare, my girl like med, bro likes med rare and his wife med well (she always gets the end piece)



now that isn't the one I use but it's not a liquid base, it's more like a wet/dry base


eta: the base creates almost a crust and keeps the juices in

but I must say, I want some prime rib after seeing yours