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Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Dec 27, 2010 in Food Network Community Toolbox on

Absolutely Awesome my Butcher didn't have a bone in roast but used a lovely trimmed ribeye roast. Just perfect. Did the aging bit (will use cheese cloth next time, the paper towels liked to stick some) but didn't do the pizza stone and terra cotta thing. Amazing results that will make this a family favorite for years and will be my legacy.

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