I have a question about the recipe "Ann Seranne's Rib Roast of Beef" from Genius Recipes.
Others have asked the questions, but at this point there is no answer. How do we adjust the cooking/sear time to accommodate a roast without bones?
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You Say You Hate These Foods?
Reusable Baggies (& More Smart Storage)
To Refrigerate or Not?
Pre-order Amanda & Merrill's Cookbook!