Barefoot Contessa is usually pretty spot-on , IMO.
Yesterday I was watching, and she slathers her roast with Dijon mustard before applying SPG. Now, I think that would be pretty good with Cow Crust. There’s nothing there that clashes with it, and Dijon and beef go well together.
My only reservation is the usual one: prime rib roasts are a sizable investment in money, time, and socially. What does the forum think?
Yesterday I was watching, and she slathers her roast with Dijon mustard before applying SPG. Now, I think that would be pretty good with Cow Crust. There’s nothing there that clashes with it, and Dijon and beef go well together.
My only reservation is the usual one: prime rib roasts are a sizable investment in money, time, and socially. What does the forum think?
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