I have started getting my beef through a small place that specializes in kosher, organic, grassfed meat from small farms. They only offer assorted packages - you can't pick the specific cuts that you want. The last time I received something labeled "beef rib top rib" , which I have never gotten before. It's lean and boneless, but not a boneless rib roast. Maybe it has another name. Anyway, I tried roasting it & it tasted good, but was very tough.
Do you know if this piece of meat can be braised or stewed instead? (I just saw 'Julie and Julia ' & admit I'm thinking of trying the beef Bourguignon recipe.) Or is there some other way I should prepare it? I have one more 3 lb roast in my freezer.
Thanks in advance for your help.