Herb-Crusted Standing Rib Roast
Herb-Crusted Standing Rib Roast
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Herb-Crusted Standing Rib Roast
Asian Flank Steak recipe Cooking Light, MAY 1996 Yeah, I’m not so great with cooking meat for some reason. This was mighty tasty, but I undercooked it at first…like WAY undercooked it. I didn’t have the right kind of vinegar so I used balsamic instead. I think it…
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We have the prime rib rub, but I always forget about it. It might enhance the herb crust. I didn’t even think about it…
I have looked at this for a year now. Sounds like DH is going to have to give up his Penzy’s English Prime Rib Rub and try this.