This crowd-pleasing spiced shrimp is served hot, hot, hot alongside a dip that’s sigh-inducingly cold.
About Ross Dobson
Ross Dobson is a chef, food writer, and food stylist in his hometown of Sydney, Australia. (Rough life, eh?) He's worked with chef and restaurateur Bill Granger and writes a regular column in the Australian edition of BBC Good Food magazine. Dobson is the author of 12 best-selling cookbooks, including Grillhouse: Gastropub at Home, Fired Up, More Fired Up, and Wholesome Kitchen.
Standing Rib Roast
Dec 11, 2012 by
Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?
- Quick Glance
- 25 M
- 2 H, 25 M
- 16