Prime rib is a cut of beef that can strike terror into the heart of a restaurant owner. Just ask Bon Ton Prime Rib owner and proprietor Jerry Greenbaum. “When you buy a prime rib roast, you’re spending hundreds of dollars for that one eight-rib roast,” he says. “Mess that up and that money is gone. You can’t cook it to order because it takes four hours. You can’t serve it the next day because the texture changes. So you have to estimate in terms of volume and hope you get it right.”