K
kcquer
Guest
I must admit, I don't know my cuts of meat as well as I should (guess I should watch more Letterman :wink: ). This weeks grocery ads are full of standing rib roasts.
I'm fairly certain this is one of those things you'd cook to 140 and roll around over the coals at the last.
What's the difference between a standing rib roast and a prime rib of beef?
Should I remove the bones before cooking?
Should it be fixed any different than Phil's prime rib method?
I'm fairly certain this is one of those things you'd cook to 140 and roll around over the coals at the last.
What's the difference between a standing rib roast and a prime rib of beef?
Should I remove the bones before cooking?
Should it be fixed any different than Phil's prime rib method?