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Non-Cattle Specific Topics
Recipes & Cooking
Speaking of ribs off an animal called prime
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<blockquote data-quote="3waycross" data-source="post: 1082261" data-attributes="member: 6713"><p>The real trick is to be just a little flexible on dinner time. Eat when the roast is ready. 130 for rare and up for more well done. You also need to remember that it needs to rest before carving and that it will continue to cook as it rests.</p><p></p><p>Another little trick the restaurants use is to have a pan of Au Jus on the stove and they cook it really rare and then if someone wants it more done they dredge the meat in the Au Jus for a minute or so.</p></blockquote><p></p>
[QUOTE="3waycross, post: 1082261, member: 6713"] The real trick is to be just a little flexible on dinner time. Eat when the roast is ready. 130 for rare and up for more well done. You also need to remember that it needs to rest before carving and that it will continue to cook as it rests. Another little trick the restaurants use is to have a pan of Au Jus on the stove and they cook it really rare and then if someone wants it more done they dredge the meat in the Au Jus for a minute or so. [/QUOTE]
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Speaking of ribs off an animal called prime
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