I have never made prime rib. I hate fatty meat, and when I was 3 months pg with my son, my family went to a restaurant and had prime rib and I almost gagged with the amount of fat they were consuming.
So today, I am in the grocery and notice prime rib was on sale for 4.77 a lb. Quick research on my phone told me the less fatty piece is the "small end" or "end cut". Asked the butcher for one and he handed me the most beautiful cut of beef I have ever seen!!!! Thin fat cap and excellent marbling....I think can eat that!!!
So...please!!! Tell me all your tips and tricks for the perfect prime rib that I'm making for New Year's Day dinner!!! Temperature, rubs, etc!! Thanks!!