Dinner last night was rib roast with herb crust from Everyday Food magazine. Again, they don't have the link on their website yet (it's from the December issue), but I'll add it as soon as I see it. I cooked the roast for 40 minutes at 385 degrees because I had a potato dish in the oven at the same time that needed a lower temperature than the 400 this recipe calls for. The meat was cooked to a perfect doneness, and the herb crust added lots of delicious flavor!
1 comments:
It twas wonderful! Thanks again. I think my home value has increase tremendously due to the proximity to y'alls kitchen!
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