What do the words “prime rib” and “bacon” have in common?
The answer is, they are two very different ways to prepare a prime beef sandwich.
The first is grilled, but with a lot of salt and pepper.
The second is sautéed, but without a lot.
It all comes down to how you slice and how much fat you use.
When the first version of the prime rib came out, it was very lean and flavorful.
But the second version of it, which we all know came out a few years later, was not that flavorful.
It was dry, dry and dry.
So it wasn’t a prime meat anymore.
This is a prime berry recipe that uses all the different ways you can grill and sauteree prime rib.
It’s very, very easy.
You don’t need a whole lot of time.
For this recipe, I used about a 1 1/2 pounds prime rib, trimmed of excess fat, sliced into thin slices, and cooked in a slow cooker with two garlic cloves, a few shallots, and a handful of tomatoes.
The result was juicy, tender, and perfectly tender.
It had a crisp outside and a soft interior.
The meat was nicely browned and had no browning residue at all.
The flavor was very mild.
I love to use it in salads and sandwiches, but it’s perfect for sandwiches as well.
It comes together easily and is delicious in almost any way.
I’ve been making it for about a year now, and I think it is one of the best recipes you can make at home, period.
I think everyone should try it.