What do you like about prime rib?? I don’t care for all the big chunks of fat..(when served the traditional way with au jus…..when working at a restaurant we always used it up with slicing it on the slicer and making steak sandwiches or cutting a nice piece ,seasoning it all over and throwing on a wood fire grill to get charred and carmelized [:)]
Of course you’d always get some prime rib dishes back cause they were too rare.