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 ...
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 ...
So, yes, I’ll take Kia Damon’s recipe for sticky guava ribs (above) out to the pit and ... Or if you’d like to share a beef or offer a compliment to my colleagues, you can write to me.