Purchase your prime rib and leave in the fridge for a week to age. Pull out, rinse, pat dry and coat with olive oil.
Bring meat to room temperature. Then, season generously. Don't remove the butcher's twine.
Bake at 400° on a lifted rack for 15 minutes.
Reduce heat to 325° for 20 minutes per pound. This prime rib for its weight was cooked for 30 additional minutes to achieve rare. Or, cook until it's internal temperature is 120°. You'll definitely want her rare.
Let her rest for 5 minutes. For this dish, the meat must bee rare. She'll finish cooking in your piping hot beef broth.
Create your beef broth.
Chop you're prime rib into small pieces from bone. Add to pot and add rib bone. You'll want that extra flavor. Don't add additional seasonings until this soup has come to s simmer for at least an hour. Otherwise you may over season.
Simmer covered for 2.5 hours. You'll know it's ready when the prime rib melts in your mouth.
Boil your [older] eggs by bringing them to a rolling boil. Then, turn off heat, cover pot sniff let eggs sit for 18 minutes. Place eggs in a bowl with cold water to stop the cooking process.
Boil your thick spaghetti noodles in a separate pot with salt and a dash of oil as per manufactures directions.
Pull out the rib bone and pick any meat from it. Place meat back in pot.
Add your drained noodles to broth. Also, add chopped chives to taste.
Serve with sides and garnishments. Enjoy!
