I am cooking my first prime rib for Christmas. Am serving 8 people (two v. elderly and not huge eaters) and have a 4 rib hunk of meat coming my way. I have read about dry aging at home, but am v. scared that I might ruin a v. expensive cut of meat.
What to do? Any fantastic cookbooks or recipes I can turn to for a foolproof roast? I have done a chowhound search, but I end up finding posts about prime rib in restaurants on various local boards.
Thanks in advance, Miss P.