Prime rib of beef, dry-aged and char-grilled to order. Served with pommes purée.
Bone-in rib, dry-aged minimum 28 days
Crushed
Remove beef from fridge 1 hour before cooking. Season aggressively with flaked salt and cracked pepper.
Grill or sear in a cast-iron pan over very high heat — 4–5 minutes each side for rare. Baste continuously with butter, thyme and crushed garlic.
Rest on a rack for at least 10 minutes. Slice against the grain and serve with pommes purée.
💡 The rest is non-negotiable — cutting early loses all the juices.