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 ...
Ask your butcher to French the roast and tie the rib between the bones ... and coat with 2 to 3 tablespoons oil. Place the beef on a rack in a heavy roasting pan, and roast for 20 minutes.
Peter Gordon shares his recipe for beef ribs as served on Air New Zealand business class flights. Ask your butcher for boneless beef short ribs, or cook on the bone and remove once cooked.