As mentioned in the previous post, this little Prime Rib was presalted on Wednesday
and then on Thursday,
seasoned with lots of fresh garlic, mixed peppercorns, fresh rosemary and
drizzled with olive oil.
It was cooked on the grill over indirect heat.
Just big enough for two thick slices.
Served with little baked potatoes and
a saute of zucchini and cherry tomatoes
seasoned with garlic.