RecipeMuncher

 Back to work after three days off.   I took a small boneless rib roast out of the freezer for dinner.    After it thawed Moe salted it. Seasoned with fresh garlic and lots of coarse ground black pepper,  it was started  on a hot grill to sear  and then finished off in a 500°F oven.  It didn’t take long to reach “perfect”. It came out of the oven at 118°F and left to rest while the potatoes and the green beans finished coo (...)