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GVJoan

Member since Dec 2010

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Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

This is the best method I've ever used. It produced the most evenly roasted rare beef and the brownest crust ever. However he temp would not go above 124 when resting, so I but it back in for browning at that point. I think next time I'll let the temp to to 122 or so before taking it out. It was a little too rare for some folks. Perfect for me!...

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