It's called the prime rib cap. It's the outer ring on the prime rib; Bryan removes, rolls and ties it into a compact cylinder that produces a lovely round serving of the most decadent beef you've ever tasted--it's the best of the best of the best.
Here's the info from Bryan's website about it: http://www.bryansfinefoods.com/product.php?prod_id=132.
I didn't take any pictures, unfortunately, but if I had what you would see is a perfectly round one-inch thick cut of exquisitely rare (all red, no blue) beef that's lovely brown on the sage and black pepper crusted exterior and evenly rare from edge to edge within. (FWIW, the dish I served was a Southern re-interpretation of the classic prime rib/creamed spinach/yorkshire pudding dish with creamed collard greens, corn-meal crusted whole baby okra pods and a red eye gravy that was a lightly thickened 'jus' simmered with coffee beans).
Of course, this kind of incredibleness isn't free. A three pound piece was over $100, but I measured off eight inches for the eight servings I needed and added two more as shrinkage allowance, and still had a four-inch piece leftover that I froze for another memorable meal for just Bob and I at a later time. Shipping runs up your bill a bit more, of course, but do what I did: splurge on something else so that you spread the cost around.
