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Cooking up that Standing Rib Roast Now

Unknown
Unknown
edited November -1 in EggHead Forum
I want to thank all for the info. Will be back to tell everyone how it turned out. Thanks for the pics it helped to decide if we salted it right.
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  • Unknown
    Unknown
    Another great one!! It was so tasty...ummmm! I was afraid of salting up my meat but it was so good and peeled right off. No scraping needed. [p]As sides we cooked up a twice backed potato with brie and a little blue cheese. Plus roasted up a garlic in the oven. It all went so well together a taste sensation. Can't forget the wine. Some Guenoc - Cabernet - to wet the lips.[p]Of course some Dos Equis while the meat was cooking.[p]

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