Prime rib is so hot right now. It's back as the centerpiece of restaurants and shed it's stereotype as a Las Vegas buffett meat. To show us how to prepare and roast prime rib, we turned to Lawrence Knapp, Executive Chef at Smith & Wollensky. With a few ingredients and some time to slow roast in the oven, you'll be in meat heaven.
Produced by Sam Rega. Additional camera by Joe Avella.
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