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Old 04-09-2010, 05:19 PM   #21
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The technique will still work just fine. Again, the meat thermometer is the key to your perfect roast, not timing. Pull the roast at 125' F. or so. Let it rest, then carve. Without the bone, it will be much easier to carve.

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Old 04-11-2010, 06:36 AM   #22
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Thanks GW. I love my probe thermometer! My first-ever roast was a success. I pulled it out of the oven at 120F. Next time, I'll wait until 125F. I did offer people a quick searing of their slices but everybody declined and ate the meat rare to medium-rare with my Au Jus sauce. As accompaniments, I made Caesar Salad, baked potatoes with garnishes, mushroom in truffle cream sauce, and Corazon's Chocolate mousse pie. We served an excellent Brunello di Montalcino wine and a dessert wine too.
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Old 04-11-2010, 09:10 AM   #23
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That's great. There's nothing that builds confidence like success. Good job.

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Old 04-13-2010, 10:50 AM   #24
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Kayelle I also have a very similiar recipe I got about 20 years ago from a supermarket flyer in New Jersey. I use that recipe all the time with fool proof results. I'm glad someone else uses this recipe..
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