Standing Rib Roast: bone in or boneless?
jmcquown wrote:
> On 12/13/2015 11:44 AM, Gary wrote:
>> Abiquiu wrote:
>>>
>>> Cindy Hamilton wrote:
>>>> Only salt and pepper on my roasts, thanks. I want to taste the MEAT.
>>>>
>>> A little thyme won't prevent that, same for garlic and olive oil.
>>
>> I completely agree except for the nasty olive oil.
> (snippage and piggybacking)
>
> I can't think of a single reason to use olive oil when cooking a
> standing rib roast.
>
> Jill
Dolt!
|