AAA Capless Prime Rib Roast

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap removed, leaving the lean, deeply marbled eye plus the rib bones for flavour. We tie ours so it holds its shape in the oven. Best cooked low-and-slow at 250°F until the internal temperature hits 120°F (for medium-rare) and finished with a quick blast at 500°F for the crust. The roast that has anchored Markham Christmas dinners since 1972. Sized to your headcount on request.