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Standing Rib Roast Spices
Dog3 > wrote in news:Xns95C7EAA10D542asdfjkl@
69.28.186.121: > Any suggestions for a standing rib roast besides butter, S&P or is that > enough? > > Michael There are purists who only use salt and pepper. What I use and like some here on rfc would consider "over the top", "unnecessary", "a crime against beef", etc. LOL Whadda I care what they think. I guess anything in between would be good. Herbal Rub for Standing Rib or Prime Rib Roast 6 large cloves fresh garlic, pressed 1-½ tsp. coarse salt 1 tsp. mixed peppercorns, crushed 1-½ tsp. dried marjoram (or 3 tsp. fresh) 1 tsp. dried rosemary, crumbled (or 2 tsp. fresh) 1 tsp. dried basil (or 2 tsp. fresh) 1 tsp. snipped fresh parsley (do not used dried) ½ tsp. dried thyme (or 1 tsp. fresh) ½ tsp. dried summer savory (or 1 tsp. fresh) 2 small or 1 large bay leaf juice of ½ lemon ¼ cup olive oil At least half of the herbs should be fresh, the remaining may be dried. Combine all dry ingredients and pulverize in a mortar. Finely mince all fresh herbs and combine with dry mixture in mortar. Combine pressed garlic with herb mixture in mortar and thoroughly blend. Add lemon juice and olive oil and blend until mixture is emulsified. At least an hour before (but as long as overnight), thoroughly rub mixture onto all surfaces of a standing rib roast or other cut of beef. Wrap tightly in plastic wrap until roasting time. Unwrap meat and roast in the usual manner. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Dog3 > wrote in news:Xns95C7EAA10D542asdfjkl@
69.28.186.121: > Any suggestions for a standing rib roast besides butter, S&P or is that > enough? > > Michael There are purists who only use salt and pepper. What I use and like some here on rfc would consider "over the top", "unnecessary", "a crime against beef", etc. LOL Whadda I care what they think. I guess anything in between would be good. Herbal Rub for Standing Rib or Prime Rib Roast 6 large cloves fresh garlic, pressed 1-½ tsp. coarse salt 1 tsp. mixed peppercorns, crushed 1-½ tsp. dried marjoram (or 3 tsp. fresh) 1 tsp. dried rosemary, crumbled (or 2 tsp. fresh) 1 tsp. dried basil (or 2 tsp. fresh) 1 tsp. snipped fresh parsley (do not used dried) ½ tsp. dried thyme (or 1 tsp. fresh) ½ tsp. dried summer savory (or 1 tsp. fresh) 2 small or 1 large bay leaf juice of ½ lemon ¼ cup olive oil At least half of the herbs should be fresh, the remaining may be dried. Combine all dry ingredients and pulverize in a mortar. Finely mince all fresh herbs and combine with dry mixture in mortar. Combine pressed garlic with herb mixture in mortar and thoroughly blend. Add lemon juice and olive oil and blend until mixture is emulsified. At least an hour before (but as long as overnight), thoroughly rub mixture onto all surfaces of a standing rib roast or other cut of beef. Wrap tightly in plastic wrap until roasting time. Unwrap meat and roast in the usual manner. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Wayne Boatwright wrote:
> Dog3 > wrote in news:Xns95C7EAA10D542asdfjkl@ > 69.28.186.121: > > >>Any suggestions for a standing rib roast besides butter, S&P or is that >>enough? >> >>Michael > > > There are purists who only use salt and pepper. What I use and like some > here on rfc would consider "over the top", "unnecessary", "a crime against > beef", etc. LOL Whadda I care what they think. I guess anything in > between would be good. > > Herbal Rub for Standing Rib or Prime Rib Roast snip Hmmm, saving this one. I was going to say "garlic." jim |
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Wayne Boatwright wrote:
> Dog3 > wrote in news:Xns95C7EAA10D542asdfjkl@ > 69.28.186.121: > > >>Any suggestions for a standing rib roast besides butter, S&P or is that >>enough? >> >>Michael > > > There are purists who only use salt and pepper. What I use and like some > here on rfc would consider "over the top", "unnecessary", "a crime against > beef", etc. LOL Whadda I care what they think. I guess anything in > between would be good. > > Herbal Rub for Standing Rib or Prime Rib Roast snip Hmmm, saving this one. I was going to say "garlic." jim |
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JimLane > wrote in
: > Wayne Boatwright wrote: >> Dog3 > wrote in news:Xns95C7EAA10D542asdfjkl@ >> 69.28.186.121: >> >> >>>Any suggestions for a standing rib roast besides butter, S&P or is that >>>enough? >>> >>>Michael >> >> >> There are purists who only use salt and pepper. What I use and like >> some here on rfc would consider "over the top", "unnecessary", "a crime >> against beef", etc. LOL Whadda I care what they think. I guess >> anything in between would be good. >> >> Herbal Rub for Standing Rib or Prime Rib Roast > > snip > > > > Hmmm, saving this one. I was going to say "garlic." > > > jim Enjoy! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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JimLane > wrote in
: > Wayne Boatwright wrote: >> Dog3 > wrote in news:Xns95C7EAA10D542asdfjkl@ >> 69.28.186.121: >> >> >>>Any suggestions for a standing rib roast besides butter, S&P or is that >>>enough? >>> >>>Michael >> >> >> There are purists who only use salt and pepper. What I use and like >> some here on rfc would consider "over the top", "unnecessary", "a crime >> against beef", etc. LOL Whadda I care what they think. I guess >> anything in between would be good. >> >> Herbal Rub for Standing Rib or Prime Rib Roast > > snip > > > > Hmmm, saving this one. I was going to say "garlic." > > > jim Enjoy! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Standing rib has more than enough taste on its own that you don't need or
want to blither it with seasonings, other than the proper amount of salt and pepper. We only use salt and pepper; we always slather the cut meat sides with some kind of fat, to allow proper browning, and moistness. We now use bacon fat, or salt pork fat. We always, without exception, cook standing ribs indirectly with charcoal, on the Weber grill. After browning, cook very slowly to an internal temp. of 115F at MOST!!! Always let it rest for 25 min. while you are making your Yorkshire pudding. That's what you will long for in the middle of the night weeks later. Happy Holidaze to all "Wayne Boatwright" > wrote in message ... > Dog3 > wrote in news:Xns95C7EAA10D542asdfjkl@ > 69.28.186.121: > >> Any suggestions for a standing rib roast besides butter, S&P or is that >> enough? >> >> Michael > > There are purists who only use salt and pepper. What I use and like some > here on rfc would consider "over the top", "unnecessary", "a crime against > beef", etc. LOL Whadda I care what they think. I guess anything in > between would be good. > > Herbal Rub for Standing Rib or Prime Rib Roast > > 6 large cloves fresh garlic, pressed > 1-½ tsp. coarse salt > 1 tsp. mixed peppercorns, crushed > 1-½ tsp. dried marjoram (or 3 tsp. fresh) > 1 tsp. dried rosemary, crumbled (or 2 tsp. fresh) > 1 tsp. dried basil (or 2 tsp. fresh) > 1 tsp. snipped fresh parsley (do not used dried) > ½ tsp. dried thyme (or 1 tsp. fresh) > ½ tsp. dried summer savory (or 1 tsp. fresh) > 2 small or 1 large bay leaf > juice of ½ lemon > ¼ cup olive oil > > At least half of the herbs should be fresh, the remaining may be dried. > Combine all dry ingredients and pulverize in a mortar. Finely mince all > fresh herbs and combine with dry mixture in mortar. Combine pressed > garlic > with herb mixture in mortar and thoroughly blend. Add lemon juice and > olive oil and blend until mixture is emulsified. > > At least an hour before (but as long as overnight), thoroughly rub mixture > onto all surfaces of a standing rib roast or other cut of beef. Wrap > tightly in plastic wrap until roasting time. > > Unwrap meat and roast in the usual manner. > > -- > Wayne in Phoenix > > *If there's a nit to pick, some nitwit will pick it. > *A mind is a terrible thing to lose. |
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Standing rib has more than enough taste on its own that you don't need or
want to blither it with seasonings, other than the proper amount of salt and pepper. We only use salt and pepper; we always slather the cut meat sides with some kind of fat, to allow proper browning, and moistness. We now use bacon fat, or salt pork fat. We always, without exception, cook standing ribs indirectly with charcoal, on the Weber grill. After browning, cook very slowly to an internal temp. of 115F at MOST!!! Always let it rest for 25 min. while you are making your Yorkshire pudding. That's what you will long for in the middle of the night weeks later. Happy Holidaze to all "Wayne Boatwright" > wrote in message ... > Dog3 > wrote in news:Xns95C7EAA10D542asdfjkl@ > 69.28.186.121: > >> Any suggestions for a standing rib roast besides butter, S&P or is that >> enough? >> >> Michael > > There are purists who only use salt and pepper. What I use and like some > here on rfc would consider "over the top", "unnecessary", "a crime against > beef", etc. LOL Whadda I care what they think. I guess anything in > between would be good. > > Herbal Rub for Standing Rib or Prime Rib Roast > > 6 large cloves fresh garlic, pressed > 1-½ tsp. coarse salt > 1 tsp. mixed peppercorns, crushed > 1-½ tsp. dried marjoram (or 3 tsp. fresh) > 1 tsp. dried rosemary, crumbled (or 2 tsp. fresh) > 1 tsp. dried basil (or 2 tsp. fresh) > 1 tsp. snipped fresh parsley (do not used dried) > ½ tsp. dried thyme (or 1 tsp. fresh) > ½ tsp. dried summer savory (or 1 tsp. fresh) > 2 small or 1 large bay leaf > juice of ½ lemon > ¼ cup olive oil > > At least half of the herbs should be fresh, the remaining may be dried. > Combine all dry ingredients and pulverize in a mortar. Finely mince all > fresh herbs and combine with dry mixture in mortar. Combine pressed > garlic > with herb mixture in mortar and thoroughly blend. Add lemon juice and > olive oil and blend until mixture is emulsified. > > At least an hour before (but as long as overnight), thoroughly rub mixture > onto all surfaces of a standing rib roast or other cut of beef. Wrap > tightly in plastic wrap until roasting time. > > Unwrap meat and roast in the usual manner. > > -- > Wayne in Phoenix > > *If there's a nit to pick, some nitwit will pick it. > *A mind is a terrible thing to lose. |
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"Kent" > wrote in
news  ttyd.227541$5K2.131511@attbi_s03:> "Wayne Boatwright" > wrote in message >> There are purists who only use salt and pepper. What I use and like >> some here on rfc would consider "over the top", "unnecessary", "a crime >> against beef", etc. > Standing rib has more than enough taste on its own that you don't need > or want to blither it with seasonings, other than the proper amount of > salt and pepper. We only use salt and pepper; we always slather the cut > meat sides with some kind of fat, to allow proper browning, and > moistness. We now use bacon fat, or salt pork fat. > We always, without exception, cook standing ribs indirectly with > charcoal, on the Weber grill. After browning, cook very slowly to an > internal temp. of 115F at MOST!!! Always let it rest for 25 min. while > you are making your Yorkshire pudding. That's what you will long for in > the middle of the night weeks later. > Happy Holidaze to all Yep, that's another way...for all you purists out there. :-) Although a purist probably wouldn't cook it over charcoal. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"Kent" > wrote in
news ttyd.227541$5K2.131511@attbi_s03:> "Wayne Boatwright" > wrote in message >> There are purists who only use salt and pepper. What I use and like >> some here on rfc would consider "over the top", "unnecessary", "a crime >> against beef", etc. > Standing rib has more than enough taste on its own that you don't need > or want to blither it with seasonings, other than the proper amount of > salt and pepper. We only use salt and pepper; we always slather the cut > meat sides with some kind of fat, to allow proper browning, and > moistness. We now use bacon fat, or salt pork fat. > We always, without exception, cook standing ribs indirectly with > charcoal, on the Weber grill. After browning, cook very slowly to an > internal temp. of 115F at MOST!!! Always let it rest for 25 min. while > you are making your Yorkshire pudding. That's what you will long for in > the middle of the night weeks later. > Happy Holidaze to all Yep, that's another way...for all you purists out there. :-) Although a purist probably wouldn't cook it over charcoal. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Dog3 > wrote in
: > Wayne Boatwright > chugged a beer and wrote in > : > >> "Kent" > wrote in >> news ttyd.227541$5K2.131511@attbi_s03:>> >>> "Wayne Boatwright" > wrote in message >> >>>> There are purists who only use salt and pepper. What I use and like >>>> some here on rfc would consider "over the top", "unnecessary", "a >>>> crime against beef", etc. >> >>> Standing rib has more than enough taste on its own that you don't need >>> or want to blither it with seasonings, other than the proper amount of >>> salt and pepper. We only use salt and pepper; we always slather the >>> cut meat sides with some kind of fat, to allow proper browning, and >>> moistness. We now use bacon fat, or salt pork fat. >>> We always, without exception, cook standing ribs indirectly with >>> charcoal, on the Weber grill. After browning, cook very slowly to an >>> internal temp. of 115F at MOST!!! Always let it rest for 25 min. while >>> you are making your Yorkshire pudding. That's what you will long for >>> in the middle of the night weeks later. >>> Happy Holidaze to all >> >> Yep, that's another way...for all you purists out there. :-) Although >> a purist probably wouldn't cook it over charcoal. >> > > You're not jabbing me for the purist remark I made a few weeks ago  At> least I hope not. > > Michael Not you, Michael...Kent. :-) I wouldn't consider you a purist. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Dog3 > wrote in
: > Wayne Boatwright > chugged a beer and wrote in > : > >> "Kent" > wrote in >> news ttyd.227541$5K2.131511@attbi_s03:>> >>> "Wayne Boatwright" > wrote in message >> >>>> There are purists who only use salt and pepper. What I use and like >>>> some here on rfc would consider "over the top", "unnecessary", "a >>>> crime against beef", etc. >> >>> Standing rib has more than enough taste on its own that you don't need >>> or want to blither it with seasonings, other than the proper amount of >>> salt and pepper. We only use salt and pepper; we always slather the >>> cut meat sides with some kind of fat, to allow proper browning, and >>> moistness. We now use bacon fat, or salt pork fat. >>> We always, without exception, cook standing ribs indirectly with >>> charcoal, on the Weber grill. After browning, cook very slowly to an >>> internal temp. of 115F at MOST!!! Always let it rest for 25 min. while >>> you are making your Yorkshire pudding. That's what you will long for >>> in the middle of the night weeks later. >>> Happy Holidaze to all >> >> Yep, that's another way...for all you purists out there. :-) Although >> a purist probably wouldn't cook it over charcoal. >> > > You're not jabbing me for the purist remark I made a few weeks ago At> least I hope not. > > Michael Not you, Michael...Kent. :-) I wouldn't consider you a purist. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Dog3 wrote:
> Any suggestions for a standing rib roast besides butter, S&P or is that > enough? No butter. It should still have a good fat cap on it. Dry rub - seasoned salt (like Lawry's or McCormick's), garlic powder, ground white pepper. Equal amounts coated thickly on all sides of the roast. Bones down during the cook. Low temp to start, high for the last 15 minutes for a crust. Pastorio |
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"Kent" > wrote in message news ttyd.227541$5K2.131511@attbi_s03...> Standing rib has more than enough taste on its own that you don't need or > want to blither it with seasonings, other than the proper amount of salt and > pepper. We only use salt and pepper; we always slather the cut meat sides > with some kind of fat, to allow proper browning, and moistness. We now use > bacon fat, or salt pork fat. > We always, without exception, cook standing ribs indirectly with charcoal, > on the Weber grill. After browning, cook very slowly to an internal temp. of > 115F at MOST!!! Always let it rest for 25 min. while you are making your > Yorkshire pudding. That's what you will long for in the middle of the night > weeks later. Sounds great. I think I'll give that a try. I've never done much other that chickens and turkeys on my Weber grill. And I'm also a purist with a rib roast. Salt & pepper -- that's it! |
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"Kent" > wrote in message news ttyd.227541$5K2.131511@attbi_s03...> Standing rib has more than enough taste on its own that you don't need or > want to blither it with seasonings, other than the proper amount of salt and > pepper. We only use salt and pepper; we always slather the cut meat sides > with some kind of fat, to allow proper browning, and moistness. We now use > bacon fat, or salt pork fat. > We always, without exception, cook standing ribs indirectly with charcoal, > on the Weber grill. After browning, cook very slowly to an internal temp. of > 115F at MOST!!! Always let it rest for 25 min. while you are making your > Yorkshire pudding. That's what you will long for in the middle of the night > weeks later. Sounds great. I think I'll give that a try. I've never done much other that chickens and turkeys on my Weber grill. And I'm also a purist with a rib roast. Salt & pepper -- that's it! |
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Dog3 wrote:
> Any suggestions for a standing rib roast besides butter, S&P or is that > enough? > > Michael An excellent resource for beef: http://www.txbeef.org/special.php3 |
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Dog3 wrote:
> Any suggestions for a standing rib roast besides butter, S&P or is that > enough? > > Michael An excellent resource for beef: http://www.txbeef.org/special.php3 |
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On Thu, 23 Dec 2004 06:25:33 GMT, Wayne Boatwright >
wrote: >Yep, that's another way...for all you purists out there. :-) Although a >purist probably wouldn't cook it over charcoal. What could possibly be purer than a chunk of meat and fire? ;-) Thanks for the spice rub mixture you posted earlier in the thread. Cheers, Leonard |
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On Thu, 23 Dec 2004 06:25:33 GMT, Wayne Boatwright >
wrote: >Yep, that's another way...for all you purists out there. :-) Although a >purist probably wouldn't cook it over charcoal. What could possibly be purer than a chunk of meat and fire? ;-) Thanks for the spice rub mixture you posted earlier in the thread. Cheers, Leonard |
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Wayne Boatwright > wrote in
: > Dog3 > wrote in news:Xns95C7EAA10D542asdfjkl@ > 69.28.186.121: > > > Any suggestions for a standing rib roast besides butter, S&P or is > > that enough? > > > > Michael > > There are purists who only use salt and pepper. What I use and like > some here on rfc would consider "over the top", "unnecessary", "a > crime against beef", etc. LOL Whadda I care what they think. I > guess anything in between would be good. > > Herbal Rub for Standing Rib or Prime Rib Roast > > 6 large cloves fresh garlic, pressed > 1-½ tsp. coarse salt > 1 tsp. mixed peppercorns, crushed > 1-½ tsp. dried marjoram (or 3 tsp. fresh) > 1 tsp. dried rosemary, crumbled (or 2 tsp. fresh) > 1 tsp. dried basil (or 2 tsp. fresh) > 1 tsp. snipped fresh parsley (do not used dried) > ½ tsp. dried thyme (or 1 tsp. fresh) > ½ tsp. dried summer savory (or 1 tsp. fresh) > 2 small or 1 large bay leaf > juice of ½ lemon > ¼ cup olive oil > > At least half of the herbs should be fresh, the remaining may be > dried. Combine all dry ingredients and pulverize in a mortar. > Finely mince all fresh herbs and combine with dry mixture in mortar. > Combine pressed garlic with herb mixture in mortar and thoroughly > blend. Add lemon juice and olive oil and blend until mixture is > emulsified. > > At least an hour before (but as long as overnight), thoroughly rub > mixture onto all surfaces of a standing rib roast or other cut of > beef. Wrap tightly in plastic wrap until roasting time. > > Unwrap meat and roast in the usual manner. > mustard seed is nice with beef too. -- Starchless in Manitoba. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl |
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Leonard Lehew > wrote in
: > On Thu, 23 Dec 2004 06:25:33 GMT, Wayne Boatwright > > wrote: > > >>Yep, that's another way...for all you purists out there. :-) Although a >>purist probably wouldn't cook it over charcoal. > What could possibly be purer than a chunk of meat and fire? ;-) For those who would not want to impart any additional flavor from the heat source. > Thanks for the spice rub mixture you posted earlier in the thread. You're very welcome. > Cheers, > > Leonard Have a great holiday! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Leonard Lehew > wrote in
: > On Thu, 23 Dec 2004 06:25:33 GMT, Wayne Boatwright > > wrote: > > >>Yep, that's another way...for all you purists out there. :-) Although a >>purist probably wouldn't cook it over charcoal. > What could possibly be purer than a chunk of meat and fire? ;-) For those who would not want to impart any additional flavor from the heat source. > Thanks for the spice rub mixture you posted earlier in the thread. You're very welcome. > Cheers, > > Leonard Have a great holiday! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Dog3 wrote:
> Any suggestions for a standing rib roast besides butter, S&P or is > that enough? > > Michael Insert slivers of garlic all over the top of the roast before adding S&P. Jill |
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In article >, Dog3
> wrote: > Any suggestions for a standing rib roast besides butter, S&P or is that > enough? > > Michael I'm not one to gild a lily. I'd skip the butter (Butter? Why?) and use just S&P. -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
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>I'm not one to gild a lily. I'd skip the butter (Butter? Why?) and use
>just S&P. > >-Barb Yup, save the butter calories for the beets. hehe Harvard Beets 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cans (15-ounces each) sliced beets 1-1/2 tablespoons sugar 1 tablespoon cider vinegar 1 additional tablespoon butter Salt and pepper to taste In a medium saucepan over medium heat, combine the 2 tablespoons butter and flour. Stir until butter is melted and flour is incorporated. Add the juice from 1 can of beets and stir until bubbly and thickened. Add the sugar and vinegar; continue to cook until sugar is dissolved. Taste and adjust the sugar or vinegar as desired, keeping in mind that you will be adding more beet juice. Add the beets and the remaining juices. Stir well and cook until hot. Add the butter, salt and pepper and cook until well combined. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Dog3 wrote:
> Any suggestions for a standing rib roast besides butter, S&P or is that > enough? Butter? I get the butcher to toss in a lump of suet if it is a small roast. When I do a rib roast I smear it with a crushed clove of garlic, and then give it a good grind of salt and pepper. A good roast shouldn't need any more than that. |
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Dog3 wrote:
> > "jmcquown" > chugged a beer and wrote in > > Insert slivers of garlic all over the top of the roast before adding S&P. > The garlic is a given. Thanks Jill. wwhew, I was hoping someone had mentioned garlic! nancy |
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Dog3 wrote:
> > "jmcquown" > chugged a beer and wrote in > > Insert slivers of garlic all over the top of the roast before adding S&P. > The garlic is a given. Thanks Jill. wwhew, I was hoping someone had mentioned garlic! nancy |
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>I think plain S&P is the way to go, just from the responses in
>the group so far. And thanks for the responses. > >Michael A little kosher salt and a lot of fresh coarsely ground black pepper, LOTS! And a wee bit of Penseys celery salt. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>I think plain S&P is the way to go, just from the responses in
>the group so far. And thanks for the responses. > >Michael A little kosher salt and a lot of fresh coarsely ground black pepper, LOTS! And a wee bit of Penseys celery salt. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>The garlic is a given.
> >Michae Blech-Yik, especially when serving horseradish sauce. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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On Thu, 23 Dec 2004 05:15:41 GMT, Wayne Boatwright
> wrote: > Dog3 > wrote in news:Xns95C7EAA10D542asdfjkl@ > 69.28.186.121: > > > Any suggestions for a standing rib roast besides butter, S&P or is that > > enough? > > > > Michael > > There are purists who only use salt and pepper. What I use and like some > here on rfc would consider "over the top", "unnecessary", "a crime against > beef", etc. LOL Whadda I care what they think. I guess anything in > between would be good. > > Herbal Rub for Standing Rib or Prime Rib Roast > Yes, that's over the top, but it's probably delicious. I use dried thyme, garlic, pepper. sf Practice safe eating - always use condiments |
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On Thu, 23 Dec 2004 05:15:41 GMT, Wayne Boatwright
> wrote: > Dog3 > wrote in news:Xns95C7EAA10D542asdfjkl@ > 69.28.186.121: > > > Any suggestions for a standing rib roast besides butter, S&P or is that > > enough? > > > > Michael > > There are purists who only use salt and pepper. What I use and like some > here on rfc would consider "over the top", "unnecessary", "a crime against > beef", etc. LOL Whadda I care what they think. I guess anything in > between would be good. > > Herbal Rub for Standing Rib or Prime Rib Roast > Yes, that's over the top, but it's probably delicious. I use dried thyme, garlic, pepper. sf Practice safe eating - always use condiments |
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sf > wrote in
: > On Thu, 23 Dec 2004 05:15:41 GMT, Wayne Boatwright > > wrote: > >> Dog3 > wrote in news:Xns95C7EAA10D542asdfjkl@ >> 69.28.186.121: >> >> > Any suggestions for a standing rib roast besides butter, S&P or is >> > that enough? >> > >> > Michael >> >> There are purists who only use salt and pepper. What I use and like >> some here on rfc would consider "over the top", "unnecessary", "a >> crime against beef", etc. LOL Whadda I care what they think. I guess >> anything in between would be good. >> >> Herbal Rub for Standing Rib or Prime Rib Roast >> > > Yes, that's over the top, but it's probably delicious. > > I use dried thyme, garlic, pepper. I'd like that, too. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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On Fri, 24 Dec 2004 07:15:32 GMT, Wayne Boatwright
> wrote: > Yes, a nice slightly thickened sweet/sour sauce. Some recipes call for > cornstarch. It's prettier that way, too. Fresh cooked beets and a splash > of orange juice makes a nice change to this dish as well. Sounds good! I vote for the cornstarch & OJ. sf Practice safe eating - always use condiments |
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