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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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!
A traditional technique we're newly obsessed with.
Chinese Salt-Baked Chicken
5-Minute Baking Prep Trick
Go On, Spread Out
Addictive Smoky Grilled Salsa
Your #1 Loves