The holiday season is on around the world, specially in Europe and Americas, whee people in snow December flock the dinner tables full with steamy turkeys and other delights.
|Photo Courtesy: LA Times|
While housewives are busy finding new recipes for this winter, I found this one and it is really mouth watering. The trick of roasting the ribs lies in concentrating on low and slow. Because these roasts are so huge and have so much mass, you want to cook them for a long time at a fairly low temperature in order to ensure you get an even range of doneness.
The other trick is being sure to let them rest for at least half an hour before carving. This allows the juices in the meat to settle back in, meaning there'll be more on the plate and less on the carving board.
Oh, what about the recipe? Read LA Times