>>12675730NICE. that's almost ideal what you want with a prime rib, cap could be more marbled but likely some grass fed beef right there. make the most of that shit! you should also crack and tie any roasts you do, separate the rib bones from the meat but only to the very end and then tie them on with twine, typically 2 strings per bone. this let's you cook with the bone on but as soon as you want to serve is easy to make into a boneless roast. plus, you get to munch on some ribs yourself, the bigger the roast the better
