Fresh bay leaves inserted into the tender fat cap of the roast impart an aromatic, herbaceous flavor to the beef. The exterior of the rib roast is exactly what you want: browned, salty ...
You also only need to baste the beef halfway through the cooking time or if the veg look dry. Jamie also has a couple of recipes using the fore rib – one pairs beef with rosemary and garlic and ...
not actually from the rib as the name suggests. (This is why beef requires experts.) While ribeye comes from the top of the animal, short ribs are closer to the belly. Short ribs for braising are ...