I don’t actually see the prime rib you’re referring to yet—can you upload or describe it?
If you’re going for a general “first impression” of a really good prime rib, it’s usually things like:
- Deep brown, well-seared crust on the outside
- Juicy, pink center (medium-rare is the classic ideal)
- Visible marbling (fat running through the meat, which = flavor)
- A slightly glossy surface from resting juices
Send it over and I’ll give you a straight-up reaction like a real first glance.
