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This year… I will buy a whole seven rib, choice grade… Bone it off the bones and tied back on
A whole ribeye… Consist of seven bones… Between the chuck and the shortloin
I will cook to 125f… Let it sit for 20 to 25 minutes might go up to 132 to 135 for medium rare
Note - if anyone special orders, a so-called prime rib, which is a ribeye roast..if ordering bone in… Ask to have it “boned and tied”this will be much easier to carve once it’s cooked
Most stores will have these as loss leaders before Christmas..
Top 3 grades of beef are prime, choice and select… prime having the most marbling/flavor
And also highest price…. Choice grade to me is the best ( if not overcooked) and usually
On sale …
Beware the super cheap super lean beef… it’s usually Mexican beef( Sukarne). Great cost but little flavor …
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