On Tue, 15 Dec 2015 10:55:14 -0500, jmcquown >
wrote:

> On 12/14/2015 11:14 PM, Sqwertz wrote:
> > On Mon, 14 Dec 2015 18:46:26 -0500, jmcquown wrote:
> >
> >> I can't think of a single reason to use olive oil when cooking a
> >> standing rib roast.
> >
> > It helps the spices stick and it promotes a better crust. Pretty much
> > every restaurant that cooks prime rib with use some sort of oil,
> > usually olive oil, when preparing their roasts for the oven.
> >
> > -sw
> >
> <shrug> I'm not prepping rib roast for a restaurant. I've never had
> any trouble getting salt & pepper to adhere to a roast.
>

Me either and I doubt a restaurant would waste money oiling a roast.


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sf