I've just purchased a pretty good looking beef rib roast.
I've done chuck roasts before (brown, deglaze, braise).
What's the deal with the beef rib roast, which is thicker, etc.
Updated 1 year ago | 9
Updated 9 months ago | 2
Updated 2 months ago | 5
Updated 1 year ago | 2
Updated 3 months ago | 1