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Home Cooking

Rib Roast

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Rib Roast

Kbice | Jul 1, 2011 11:13 AM

I generally try to avoid freezing beef because of the loss of fluids when thawed out. Having said that I bought a couple or Rib Roasts in March that had a really good sale price. Anyone have any suggestions on how to make up for the fluid loss? I'm thinking of maybe a marinade that's injected. I'm also going to use a charcoal grill. Thoughts or tips?

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