By Andy Fenner
This might be the most theatrical recipe in this entire book. If you have occasion to impress, this is the go-to dish, with plenty of “wow” factor.
Prime rib is an extension of ribeye, but it’s from the animal’s forequarter, which means it’s pumped with flavour and also has an interesting texture (it’s such a large piece of meat, so there are four or five different textures in this one cut).
To earn yourself instant credibility, ask your butcher to “chine” the meat (remove t