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Home Cooking

Too much of a good thing (standing rib roast)

CookingChemicalEngineer | Dec 28, 201801:45 PM     7

Hi All - I bought a whole rib roast (think it was 19 pounds). After making an ~ 8 pound roast, I had several large bone-in steaks (+ 2 pounds each) and some non-bone meat.

We've eaten the roast and a couple of the steaks, and now my family is frankly "steaked out", so to speak. But I've still got a fair bit of uncooked meat - one of the bone in steaks plus another couple pounds of thinner slices without bone. I guess about 4 pounds total if I trim out the bone from the one steak.

I'd love to have anyone's thoughts on using this meat in ways other than "steak style". I was thinking something like stroganoff but not sure this velvety-textured prime rib meat would work out very well in a wet prep type cooking method?

Or would this work as fajita meat? (similar concern about what a quick sear style cooking might do to a meat of this texture).

Any advices? I could freeze the remainder until the family's back in a steak mood, but would prefer to just get this used up.

Thank you!

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