Going to make prime rib for Christmas dinner. Still debating the time and temp cooking options, but should be able to find good info on that thru the CH search feature.
What I'd like to know is your favorite seasoning recommendations and also any suggestions for an accompaning sauce of some sort that isn't au jus or horseradish? Love the latter, but would like to have an additional option that's a little more novel....at least for me! Thank you.