I have a question about step 4 on the recipe "Ann Seranne's Rib Roast of Beef" from Genius Recipes.
Stupid question: should I put the roast on a rack in the roasting pan?
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Merrill is a co-founder of Food52.
No need to!
Let me ask this question another way: what happens if I use a rack? Would that affect the crust? And if I don't use a rack, would I put roast in the pan bone-side down? Thanks!