Rib roast with English mustard and fresh herb dressing from Fine Cooking Magazine, Dec 2016/Jan 2017 (page 69) by Luke Thomas

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Escarole, apple, and bacon salad with aged Gouda; Cheesy rutabaga and potato mash; Yorkshire puddings with fresh thyme; Sautéed seasonal greens with pine nuts and raisins; Grandma's crispy roast potatoes; Carrot and Brussels sprout ragoût

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.