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Starting on the Ribeye Roast Cuts #9170414 01/16/25 02:01 AM
Joined: Sep 2010
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Blank Online Content OP
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Just as good as we remembered the big ribeye roast!! So big that we can split one steak each time. They will last a while this way. smile Medium rare beef, bakers, sliced fresh white mushrooms in red wine, and heavy Como Italian bread (like sourdough, but a little stronger).

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Beer and whiskey, 'cause you can't drink bacon!!
Re: Starting on the Ribeye Roast Cuts [Re: Blank] #9170459 01/16/25 03:16 AM
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Poppa Offline
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looks good! eatin like a king, as always!

Re: Starting on the Ribeye Roast Cuts [Re: Blank] #9170464 01/16/25 03:22 AM
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ElkOne Online Content
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Heck of a meal, looks great up up


ElkOne
Re: Starting on the Ribeye Roast Cuts [Re: Blank] #9170531 01/16/25 12:26 PM
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don k Offline
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You eat better than anyone else I know of. Great looking presentations.

Re: Starting on the Ribeye Roast Cuts [Re: Blank] #9170725 01/16/25 05:29 PM
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Yes sir that looks delicious chef

Re: Starting on the Ribeye Roast Cuts [Re: Blank] #9171834 01/18/25 12:33 PM
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bobcat1 Online Content
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cheers food


Bobby Barnett

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