The Champion's Table
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Sunday, January 8, 2012

Cowboy Cut Standing Rib Roast + Four Brix Winery's 2009 Scosso

Perfectly marbled Cowboy Cut 2-rib Standing Roast aka Prime Rib (Grass fed beef).

My famous garlic parmesan toasts using a French baguette.

After 2 1/2 hours of roasting at 250 degrees, it ready with an internal temperature of 110 degrees.

My center cut was perfectly rare.

My slice (still mooing) with a side of Lawry's creamed horseradish (didn't quite taste like the one at Five Crowns, but close)

The perfect compliment to this meal, a glass of 2009 Scosso from Four Brix Winery.


OC Food Diva

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