This is a collection of recipes, this is what we cook and we eat. Feel free to use them. Our photos and our language are copyrighted, but the idea and the list of ingredients can't be copyrighted.
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Saturday, December 24, 2011
Your super market is running a loss leader on Standing Rib, it is that time of year, but you can only buy one.
And there are only two of you.
So you buy as large a one as you can, and cut it in two. So simple anyone can do it.
Unwrap the beef.
Note that is tied, always tie a roast if it isn't, with this cut you could even cut the bones off and tie them to the meat, but I prefer to do this after roasting.
We are going to make our cut just to the right of the middle bone. There is a clear, bone free path through the roast, although you will have to make a slight jog to cut through the joint between the right two bones.
A nice 4 pound roast, looks good and will star in dinner tonight.
Camera Nikon D-90 AF-S NIKKOR 18-55mm f2.5-5.65G with internal flash.