Every weekend, Chef Raphael Francois recreates dishes that he learned to make from his grandmother in France. In making his off-the-menu 60-pound prime rib, he took those lessons to heart and makes the most delicious roast ever using only salt and pepper.

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Learn The Secret To Making The Best Prime Rib

33 Comments

  1. Too pink 4 me… the 1st time I ate PRIME RIB, IT WASN'T THIS COLOR AND IT WAS STILL SUCCULENT & PROBABLY THE BEST CUT OF BEEF I EVER DEVOURED

  2. The first time I had prime rib was in 2nd grade and it was cold. My appetite was ruined for the rest of the night.

  3. Literally disgusted by the amount of people crying "it's raw!" and "it's undercooked!". Enjoy your dry grey hockey pucks, then, while the rest of us enjoy REAL meat with moisture and flavor. These are probably the sam plebs who put ketchup on their steak, too. Add insult to injury, why don't you.

  4. to those who don't get rareness, myoblobin is not blood people. If you still don't then enjoy your shoe leather and we'll enjoy flavor.

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