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Recipes & Cooking
Speaking of ribs off an animal called prime
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<blockquote data-quote="hillsdown" data-source="post: 1082796" data-attributes="member: 5106"><p>I do mine much like everyone else ,very similar to 3ways and like Snake we have rib roast at least once or twice a month here and pretty much always on Christmas ( except this year I am doing a Turducken) . Like was said make sure it is at room temp , them I usually take a few cloves of garlic and cut them , rub it all over the roast and then OO and then a nice spice rub bit not too powerful as the meat is flavorful enough because of the bones . Or you can roast a whole bulb of garlic then make a paste of it and mix it in with your OO . Sear the roast well, and roast until the inside is rare or just about rare ,you can always add aux jus to get the slices to the exact preferred doneness. </p><p></p><p>How you have planned to do it sound delish Hook , enjoy !!! :tiphat: </p><p></p><p>Don't forget to do a mirepoix for a bit while it is roasting so you can make the best tasting gravy or aux jus out of it and the fat drippings .. I would make Yorkshire pudding of course too, but it may just be to Northern for you . :lol2:</p></blockquote><p></p>
[QUOTE="hillsdown, post: 1082796, member: 5106"] I do mine much like everyone else ,very similar to 3ways and like Snake we have rib roast at least once or twice a month here and pretty much always on Christmas ( except this year I am doing a Turducken) . Like was said make sure it is at room temp , them I usually take a few cloves of garlic and cut them , rub it all over the roast and then OO and then a nice spice rub bit not too powerful as the meat is flavorful enough because of the bones . Or you can roast a whole bulb of garlic then make a paste of it and mix it in with your OO . Sear the roast well, and roast until the inside is rare or just about rare ,you can always add aux jus to get the slices to the exact preferred doneness. How you have planned to do it sound delish Hook , enjoy !!! :tiphat: Don't forget to do a mirepoix for a bit while it is roasting so you can make the best tasting gravy or aux jus out of it and the fat drippings .. I would make Yorkshire pudding of course too, but it may just be to Northern for you . :lol2: [/QUOTE]
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Speaking of ribs off an animal called prime
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