For Easter dinner we decided to make prime rib (aka, a standing rib roast). This cut of beef is from the rib section of the cow, and happens to be one of the eight primal cuts of beef. The entire rib section come from ribs six through twelve and a typical standing rib roast can be anywhere from two to seven ribs. The one we ordered was a three rib roast and then we had the ribs removed (boneless rib roast). As you will see, we had the butcher season the prime rib with vegetable seasoning which was comprised of a variety of aromatic vegetables. This Prime Rib was way better than anything I’ve ordered at a steakhouse and cost a whole lot less. Prime Rib is currently sold at 10.99 a pound at most butcher shops. A short video of the cooking process is posted below. Thanks for watching!