Did you know that the Yorkshire pudding pairing originated because the dripping fat from the prime rib was used to cook the batter? Waste not, want not. Also, a single prime rib roast can contain up to five pounds of bone—that’s weight you pay for but flavor you keep.
In some old-school steakhouses, the “King Henry” cut is a double-thick prime rib slice. And if you order it “Chicago style,” it’s sliced thin and piled high. The cut has survived everything from the beef boycott of the 1970s to the rise of trendy brisket. It’s a survivor.
