PicOfTheWeek: Trimming the fat from a rib roast
By DadCooksDinner on December 08, 2013
That was quite the fat cap I had to cut off. I couldn't bring myself to french the bones - I like the ribs too much, and I wanted the meat on them. Recipe coming soon - reverse seared rotisserie prime rib for Christmas.This phenomenal rib roast is from my butcher, Sherman Provision. . . .
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