Friday, February 18, 2011

High Temperature Method for Roasting Prime Rib

This recipe call for faith and hope, because you are trusting a large roast and an equally large expenditure to your faith in the recipe, which will not be misplaced.  I can't tell you how good it is.  The Jan 30 New York Times resurrected Ann Serrane's recipe again.

Here is the recipe with no attribution.  I couldn't fine Ann's online, but this is identical.  You will be so proud of yourself.

Make popovers with the fat and serve a nice green vegetable and a salad.  We always eat our veggies. 

Ann Serrane's Roast Rib of Beef

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