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Foolproof Rib Roast

Reviewed: Dec. 23, 2009
I haven't made a rib roast this way, but have made many, and based on all of the reviews and my experience, it sounds like a good method. The reason for my comment is to dispute another's claim that the bones continue to cook the meat and therefore you cannot use a boneless roast. This is completely ridiculous! The residual heat in the oven is what slowly causes the meat to cook. I suggest using a thermometer with a probe (one that has a wire that connects to a digital display) so you can check the temp without opening the door.
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Sweet Russian Cabbage Soup

Reviewed: Oct. 17, 2008
I modified this recipe based on reviews and personal taste. Instead of ground beef I used turkey/chicken Italian sausage and sirloin tip cut into small cubes. This was not only lower in fat, but also added extra flavor. I cut back on the sugar (brown instead of white) and used cider vinegar. Didn't have tomato sauce on hand, so I used stewed tomatoes only. Used restaurant beef soup base instead of bouillon and chopped the cabbage as others suggested. The end result was excellent.
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