Perfectly marbled Cowboy Cut 2-rib Standing Roast aka Prime Rib (Grass fed beef).
My famous garlic parmesan toasts using a French baguette.
After 2 1/2 hours of roasting at 250 degrees, it ready with an internal temperature of 110 degrees.
My center cut was perfectly rare.
My slice (still mooing) with a side of Lawry's creamed horseradish (didn't quite taste like the one at Five Crowns, but close)
The perfect compliment to this meal, a glass of 2009 Scosso from Four Brix Winery.
OC Food Diva