By LaJuneBug on January 05, 2010
"From the Fine Cooking magazine's Roasting edition. The small end or first cut is from the loin and has a little more meat and less fat than the second cut. The second cut is from the chuck end and is overall bigger but has more fat interspersed between the portions of lean meat. Either will work but the editors recommended the first cut and prime grade (verses choice grade). Fleur de sel is a premium sea salt; you can use kosher salt as a substitute. The leftovers can be used to make delicious prime rib sandwiches."
Serving Size: 1 (18 g)
Servings Per Recipe: 6