Classic "Prime" Rib

  • goldy10 Posted: 01/01/09
    Worthy of a Special Occasion

    I ordered the prime rib ahead of time for Christmas dinner because I read to request it be French trimmed. Christmas Day I opened it up and the bones were cut right off, so I didn't know what to do with it. I guess you need to show the butcher an actual picture of the recipe. It took an extra hour to get up to 130 degrees, and then it still looked nothing like the picture - it was bleeding all over the place, I was afraid to feed it to the kids. A very expensive piece of meat.


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