Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
47 minutes ago, Okanagancook said:I have some beef ribs cut off prime rib roasts...is that what you are cooking?....not a heck of a lot of meat on them. I would be interested in learning about your method.
Here is a link with a picture of ours and how we did them....not a ton of meat, but for sure enough for a meal.....
46 minutes ago, Okanagancook said:I have some beef ribs cut off prime rib roasts...is that what you are cooking?....not a heck of a lot of meat on them. I would be interested in learning about your method.
Here is a link with a picture of ours and how we did them....not a ton of meat, but for sure enough for a meal.....
By Chris Amirault,
