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