One of my new clients owns and operates Brandt Beef, a company is california that supplies superb quality beef to some of the top restaurants on the west coast. He just shipped me a prime rib roast...basically a boneless prime rib. It weighs 4 pounds. I want cook it tomorrow, but dont know where to start. I dont do rare, but would like to cook to a medium. Prettiest, best marbled piece of beef i have ever seen. Now what the heck do i do with it?

"I will predator hunt for food "