Cooking the perfect prime rib roast — and thoughts on ‘meaty back ribs’
By Gregory Bloom on 12/30/2021
Email Editors
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
Join for free* to continue reading.
You’ll get access to all Meatingplace has to offer including full access to our web content devoted to the meat processing market.
Join nowAlready a member? Click here to Log in