Cooking the perfect prime rib roast — and thoughts on ‘meaty back ribs’
By Gregory Bloom on 12/30/2021
Gregory Bloom shares over 26 years of industry experience working in six USDA inspected meat plants - buying and selling meat, working with chefs and restaurants and teaching COP classes. He is the CEO and owner of U.S. Protein.
My Christmas Eve ribeye roast turned out perfectly this year!
I started with a well-marbled beef ribeye roast with a one-quarter-inch fat cap and a 1-inch tail. It was a 11 lb. upper choice
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