🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
5–6
Medium
1 hr
By Andy Fenner
Published 2017
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
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
Advertisement
Advertisement
No reviews for this recipe