A prime rib standing rib roast is not a weeknight meal. It’s a theatrical production, a middle-finger to February, and a love letter to butter. Yes, it’s expensive. Yes, it’s intimidating. But when you pull that golden-brown, crackling beast out of the oven, you are no longer just a person—you are a hero.
So go ahead. Buy the roast. Salt it like a diva. Cook it like you mean it. And then serve it with a glass of red wine and a smirk, knowing you have officially won dinner.
