I have a question about the recipe "Ann Seranne's Rib Roast of Beef" from Genius Recipes.
Others have asked the questions, but at this point there is no answer. How do we adjust the cooking/sear time to accommodate a roast without bones?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)