Quote:
Originally Posted by Slammer223
We were going to do the standard standing rib roast for Xmas.My brother came up with the idea of grilling steaks instead.1/3 the cost,came out pissa.
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The thing I've found with a bone in rib roast is that it's got to be the upper end of choice or (if you've got $$$) prime beef.
There's just not subtle marbeling in an average cut to really get that butter like texture.
-spence