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Porcelain Enamelware Cups

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Sankaku Japanese Bandana

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Slab Galette with Swiss Chard and Gruyère

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asked by Susige almost 3 years ago
2 answers 2370 views
Tad_and_amanda_in_the_kitchen
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 3 years ago

Please let us know your question -- happy to help!

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added almost 3 years ago

I don't know what happened to my question as it came out discombulated.... however, I will try again - I cannot buy a rib-in roast in my area without mail order or traveling two to three hours. I can, however, buy a 4-5 pound prime-rib roast from Sam's Club (without ribs) - do I need to change the initial roasting time for a rib-less roast or just use a meat thermometer after the initial high heat roasting time to know when it's time to pull it out the rest and finish cooking?