I was hopping to get the large bones rib for this meal but they do not cary them, but they offer to reposition the bones so they are higher, Great job I am so happy with it.
One of the great advantage to know your butcher they want to make you happy.
I just add My Maison Cote Vancouver steak seasoning and bake at 325F, 20 min. per lbs.
Let it rest for 25 Min. under aluminium paper
Steam Asparagus, mini tomatoes with mozzarella balsamic jelly
I do not eat beef often, but as I was often request by clients to have some on my site here it goes
Hope you enjoy it
Hope you enjoy it
2 comments:
May I know what is your secret of your seasoning for such yummy prime rib ?
Oh Sure
I use my Maison Cote (Vancouver steak seasoning) blend smoked & regular paprika, thyme, oregano, basil, garlic, onion, pepper, mustard, sea salt & celery seeds
This do the trick
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