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"This is a very special and savory way to prepare a boneless beef rib roast," remarks Evelyn Gebhardt of Kasilof, Alaska. "Gravy made from the drippings is exceptional." You can also use a ribeye roast with excellent results.
Originally published as Seasoned Rib Roast in Quick Cooking March/April 2001, p61
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Dec. 25, 2011 by jen D
Oh My gosh, the best flavor and perfect rib roast I have ever made. Tasted gourmet and each time I make it, its perfect..only thing is if you don't like spicy cut the cayenne pepper to half
Oh My gosh, the best flavor and perfect rib roast I have ever made. Tasted gourmet and each time I make it, its perfect..
only thing is if you don't like spicy cut the cayenne pepper to half
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