Avant-garde chefs are experimenting with less traditional and globally inspired flavors on their ribeye cuts. Have you tried tandoori-style ingredients on your boneless prime rib? Or tried cooking your bone-in ribeye Argentinian/gaucho-style (roasting using distinctive wood)? Some chefs are preparing their ribeye Souvlaki-style (skewered and with Greek seasonings). How would ribeye with global flavors fit your menu?
Global Flavors for Ribeye
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Sterling Silver blade and lifter meat (the rib cap) is the “crown jewel” of the rib section.
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