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Re: dukeb post# 25694

Thursday, 01/19/2023 10:29:49 AM

Thursday, January 19, 2023 10:29:49 AM

Post# of 32006
You start the roast beef at 500 just to crisp the outside then I lower the temp and cook till it is rare in the middle using a meat thermometer. I'll buy a bone in 3 ribs and they'll tie it up for me at the meat section. I also coat the outside liberally with garlic salt which makes the fat crust on the outside especially tasty. Though pricey we can get 2-3 meals out of the whole works.

I'd be lost without my meat thermometer.
https://www.thermoworks.com/executive-series/

When I worked in a restaurant they cooked all their prime ribs to rare. If you wanted well done you'd hope for an end cut. Anything above medium rare they had a bucket of au jus on the steam table and they'd dump a slice of RB in it for medium to medium well to get rid of the pink.

https://40aprons.com/au-jus-recipe/

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