Rib Roast Recipe 1 French Recipe Rice- LateChef.com
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French Recipe

Dinner

Serves 1
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Short Description

Most cookbook recipes are awful, telling you to do idiotic things like removing excess fat, or asking the butcher to cut the ribs off, or putting all kinds of nonsense on it. Sheer idiocy. The fat provides much of the flavor, which is why the rib is the best cut. You can remove fat after the roast is done. Carving a rib roast, including removing the bones, is child's play. And a rib roast should never be desecrated with tons of ludicrous seasonings. This is beef, and it stands on its own. Two things: You need at least two ribs, better three or more (leftovers won't last long), and you should never put a roast directly from the refrigerator into an oven.


Ingredients
Cooking Procedure


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