Thought about replying to this. Decided not to. Then did. Get some rest. Thanks for your hard work.

Served with some grilled chicken thighs and a fantastic Anglianico Benevento

Outstanding

Prime rib #2, 6 lb boneless, unfurled and stuffed with a spinach, horseradish, anchovy, nutmeg,and chili flake paste. Roasted hot at 400 for about 50 minutes, then 300 for about 2 hrs more.

Prime rib #1, 6 lb (8lb with bones) aged for 6 days in the fridge with a cheesecloth cover.
Binded with Bear & Burton's W Sauce, then seasoned with Meat Church Blanco (SPG& butter), topped with herbs de Provence. Smoked at 225 on the Masterbuilt for a touch over 4 hrs, Basted in W sauce

Both roasts rested.

Roll it and tie it tight.

Unfurling an expensive cut might be intimidating but it's with it.