Label
All
0
Clear all filters

Roast Prime Rib with White Wine Dripping Sauce

banner
Preparation info
  • Serves

    5–6

    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in
Meat Manifesto

By Andy Fenner

Published 2017

  • About

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

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title