Chef,
I read your notes on cooking Prime Rib and am prepared to do a 5 rib small end cut some justice on Sunday for my wife's family. I am buying an aged piece of meat (at least 30 days) and my butcher is planning to cut the bones off and to tie them back on for cooking. Will plan on a fat cap of no more than 1/2 inch and he said he would give me one if they have to trim too much off after the aging process.
I just wanted to make sure there is nothing I should do differently from your suggestions regarding salting and leaving in the refrigerator overnight because the meat is aged.
thanks
Elliot