Prime Rib shots

The close up!



Yum!

Prime Rib baby!

This is by far the king of meats Prime Rib is is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs 6 through 12 of the animal; a standing rib roast can comprise anywhere from 2 to 7 ribs. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically and the vertebral processes on the bottom. An alternative is to cook with the rib bones on the bottom and the vertebral processes removed for easier carving. A standing rib roast, if sliced when uncooked, would yield a number of rib steaks. Rib eye steaks result from removing the bones and most of the fat and lesser muscles.


I used a nice salt rub for mine.

5 garlic cloves, finely chopped 2 sprigs fresh rosemary, chopped 4 sprigs fresh thyme, chopped 1/4 cup kosher salt 2 tablespoons freshly ground black pepper 1/2 cup extra-virgin olive oil, plus more for drizzling

In a small bowl mash together the garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 hours for "bloody as hell"


I took pics they will be up later.