food52 in the News

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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