All About The Food: Rib Roast

So sometimes Stephanie finds a good deal on good cuts of meat, and recently we were treated to a nice dinner with a rib roast and salmon. Today we’ll share about the rib roast and next week we’ll cover the salmon. Stephanie bought 3 ribs, which was about 5.5 pounds and asked the butcher to separate the bone from the meat. Staring at the photo of the rib roast and remembering how it tasted that day is making me pretty hungry, so I’ll just get right to the recipe:

All About The Food:  Rib Roast

Rib Roast
Pour some soy sauce and black pepper on roast.
Chop and mince a few cloves of garlic and spread on top of roast.
Place on rack in baking pan and put some water in pan.
Roast meat in oven (350 degrees) for about 2 hours.
Check meat with thermometer (for medium internal temperature should be about 145 degrees). Remove from oven and cover with aluminum foil to rest. (Roast continues to cook a little, after you take it out of oven).
Carve roast and serve.

And now I’m really hungry, I hope we eat dinner soon! If you end up trying the recipe let us know how it goes. Next week it’ll be part 2 of the meal we had which was the salmon. Enjoy!

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