PicOfTheWeek
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PicOfTheWeek: Trimming the fat from a rib roast

That was quite the fat cap I had to cut off. I couldn’t bring myself to french the bones – I like the ribs too much, and I wanted the meat on them. Recipe coming soon – reverse seared rotisserie prime rib for Christmas.

This phenomenal rib roast is from my butcher, Sherman Provision. Thanks, guys!

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Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

3 Comments

  1. Charlie says

    Did you render out the beef fat? It’d make a great foundation for a baste…

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