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Foolproof Rib Roast
I used a 3 bone 6.5 lb roast. I added 1 can of beef broth to the pan drippings when I took it out of the oven to rest. The meat was very rare, so I turned the stove top on, heated the broth & drippings and sauted each piece for about 10 seconds per side before placing on each plate. YUM! Perfect! Next time I will use a boneless piece as the bone makes slicing difficult. We are using the leftovers for Philly-cheese steak sandwiches tomorrow night!
1 user found this review helpful
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Reviewed On:
Jan. 2, 2011
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