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 ...
Inspired by his London roots and California cooking style, Oliver Ridgeway’s Camden Spit & Larder is a brand-new eatery in the booming Downtown Commons neighborhood. The menu features unfussy, ...