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Pasta Making Class
Made this 4-rib roast for Christmas dinner, and everyone loved it. The beef ran $100, but with all the sides we served, we fed over a dozen people. Once you absorb the details, the "quick directions" help keep it simple during the actual process. I used my own no-salt herb blend, and mixed a little of my own steak seasoning recipe in with the black pepper. The end slices were done enough for those who don't like it rare, but the flavor was perfect all through it. Excellent results!