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York, Pennsylvania

Member since Mar 2008

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Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Nov 27, 2012 in Food Network Community Toolbox on

Used the pot once just clean your oven and you can get the same results. Last time used a smoker set to 250 degrees to get up to the 118 degree internal and finished in a 500 degree oven amazing results. Did not dry age the last one."

Reviewed Roast Prime Rib of Beef with Horseradish Crust

Nov 27, 2012 in Food Network Community Toolbox on

I have used the rub crust part of this recipe a few times. I use a slightly different cooking method slow in a 225 degree oven, grill, or smoker till you hit 118 internal and then crust up in a 500 degree oven, grill, smoker. Perfect results every time. I do recommend staying away from prime beef, choice will be just as good and can be had for as "

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