Slow roasting a rib of beef (well done)
pulck wrote:
> I'd like to try slow roasting a rib of beef for Christmas day, but the
> in-laws will not eat anything bloody. Is there a sure-fire way of
> getting this right? And is this the best way to do a roast beef if it
> needs to be well done.
Simplest way is to have your butcher slice off steaks and let them fry/
broil them to theri liking themselves. Or simply serve your TIAD in-
laws fried bologna sandwiches.
SHELDON
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