Thats a good looking hunk of meat! The greens on that thing don't look as bad as I thought they would....
Buddy likes Parsley…. I forgot it the last time and got reminded to not forget it this time.… … it was really good…
It's a good thing you cut it when you did...looks like it could have got up and run off!! Do you eat the parsley? I figured it was for looks and maybe to give a little flavor, but would toss it, not eat...
Buddy loves parsley so he ate most of it. I tried it, it wasn't too bad. Heres the link to the recipe....
I agree, I like mine rare to medium rare. Maybe it was the light or the pic, but that one looked almost fresh cut on my end!
Might have been the light. 127F to 130 F on the therms when pulled. Then wrapped in a cooler for about 30 minutes...
I used to prefer only well done. For whatever reasons, I'm now finding "not well done" serves my tastes best. Chvymn99 if you so choose, you can prepare another rib roast and I'll give it a go. OK?
