[Eric in the Ozarks]

I've done lots of big meat chunks on my grill but just once I did a big rib roast (prime rib.) Based on my experience, local restaurants do this beef better than I can. Maybe I'll try it again with some oversight from wife's cousin, a farmer from Iowa who butchers his own. I'm told that aging makes a big difference.

I don't have the capability to store big beef...

[JRandomFreeper]

Dry aging makes a big difference. But you do lose about 25%

I've got room these days, but I'm not running cattle anymore. Best I can do is feral pigs right now. But I do those right, too.

The trick on a store bought, vacuum packed, primal prime rib is treating it right.

Mark it on a screaming hot grill, and finish it in a slow oven on a bed of mirepoix. Basting and checking regularly.

For restaurant service, or a buffet cutting station, center temp shouldn't exceed 130F. Cut rare or well-done portions as required from different parts.

Just my humble opinion.

/johnny