Prime Rib and Beet Greens

Sunday 12 October
We've already feasted on some of the cold remains of last Tuesday's giant prime rib, but this time we took the remains of the carcass, as it were, and threw it into a 450º oven to brown its cut-away sides to a nice crust, and rewarm it without making it much less rare. This worked pretty well, and was mighty tasty with a side of fresh farmers' market beet greens, sautéed with slivers of niçoise olive.