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The Science Of Cooking Prime Rib, Tenderloin, And Other Beef Roasts
AMAZING RIBS14Ingredients
2Hours
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Ingredients
US|METRIC
6 SERVINGS
- 1 beef rib roast (bones on, about 3 bones wide, about 8 pounds before trimming, about 5 pounds after trimming, cooking, and shrinkage)
- 1/2 tsp. kosher salt (per pound of trimmed meat, 1/4 teaspoon table salt)
- 1 tsp. crust (Mrs. O'Leary's Cow, per pound of trimmed meat)
- 3 beef ribs (or more, or other beef bones)
- roast (Meaty trimmings from the roast with a little fat)
- 2 onions (medium, root end removed, skin left on, and cut into quarters)
- 2 carrots (peeled and chopped into 1" lengths)
- 1 stalk celery (leaves left on, cleaned, and chopped into 1" lengths)
- 3 Tbsp. soy sauce
- 2 dried mushrooms
- 1 cup dry red wine
- 1 tsp. crust (Mrs. O'Leary's Cow)
- 1 bay leaf
- 32 oz. water
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