I worked at a Victoria Station Restaurant 1979-81, they were a national chain whose specialty was prime rib, I ate more rib than I care to remember.

Depending on the night they would roast 4-12 20 pound bone in ribs/day in a convection oven. They left the fat cap on, put them bones down on in pan, some water in the bottom, and then put about a full pound of kosher salt on top of the fat cap.

They would just cut the fat cap and salt off when it came time to carve, really was quite delicious.

My problem lies in reconciling my gross habits with my net income.
- Errol Flynn