Dominic Piperno

“The End Cut”

This was a fun experiment. I’ve always loved prime rib—especially the end cut. This was Hearthside’s take on giving every slice that same rich, flavorful end-cut experience. We trussed it into perfect rounds, marinated it overnight, sous vide cooked it low and slow, then finished it in the wood oven. Super happy with how it turned out. We’ll keep tweaking it and definitely run it again.