I made my very first prime rib!!! It was a celebratory occasion that called for a special dinner, so I picked up this bad-boy from the store. Lots of fresh rosemary, garlic, cracked black pepper, and kosher salt coated the outside to form a beautiful crust. I took the pan juices and reduced them down with a can of good ole' au jus, for dipping. I also made a creamy and cool horseradish sauce that completed rounded off the whole dish. Just goes to show you: don't be intimidated by things you're not familiar cooking!