food52 in the News

January 31, 2011 • 0 Comments

0 Save

In her latest Recipe Redux for the New York Times, Amanda hands off a foolproof roast beef recipe from 1966 to Harold Dieterle -- chef-owner of Kin Shop and Perilla in Manhattan and winner of the first ever Top Chef. His answer: Grilled Prime, Dry-Aged Rib-Eye Steak with Savory Crust.

Read the story and see both terrific recipes here. Note that the roasting chart for the 1966 recipe lists weight without ribs -- so either de-rib or increase the times slightly.

  • Rib Roast of Beef
  • Photo by Tom Schierlitz for the New York Times


Jump to Comments (0)

Comments (0)