As a Prime Rib Roast without the bones, this tender cut requires no brining, making it quick to cook and easy to cut. The “lip” is a two-inch piece of meat covering the end of the ribeye muscle that mostly consists of fat, infusing your recipes with an astounding level of flavour.
Spread the herb butter all over the top of the ribeye cap and then generously season with salt and pepper. Hit it in the oven and cook it at 450°F (232C) for 30 minutes. Then turn the heat down to 325°F (163C) and cook for about 80-90 minutes or until it is 110°-115°F (43C) internally
Brand: Creekstone, Country: USA
