[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

[greeneyes]

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

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Would that be the standard mirepoix - celery, carrots, and onions or holy trinity? Raw or sauteed? Any wine or other ingredients?