Tonight’s glamorous adventure into fine dining was going to be with making Prime Rib (technically a standing rib roast).
Here’s the roast (and salt and peppercorns):
And here’s the curveball:
Hmph.
Well, standing rib roast is a stack of ribeyes waiting to happen, right?
Right. Oven goes from 200 to 500, pan comes out to sear them, and the salt and pepper get used anyways.
And I have ribeye for dinner instead. Yay!