Roast prime rib from Saveur: The New Classics Cookbook: 1,000+ Recipes, Expert Advice, Tips, & Tales (page 187) by James Oseland and Saveur Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Have your butcher trim the fat and remove the chine bone and short ribs from a prime rib roast. Beef comes to room temperature before cooking.

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