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we cook

Sugar and spice and everything nice

By Sheryl Julian and Julie Riven
Globe Staff / December 15, 2004

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Standing rib roast is a spectacular dish, so grand it seems just right for a holiday menu. Sliced thick, the beef covers enough of the dinner plate so you have to spoon the side dishes right onto the meat. But the ample presentation is only part of the thrill. The taste is also magnificent. Marbled and tender, standing rib tastes ... (Full article: 943 words)

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