Yes, of course you can if it has been handled sensibly. The safety will depend on proper handling. See a USDA or agricultural extension service site for proper food handling instructions.
The quality will suffer. it will tend to dryness more after the second thawing and will benefit from a brine soak and marinade before roasting. If you can use it in a sauce you will have better results.
I made pork barbecue and froze it and let it thaw and heated, can i refreeze ?
Only if they have been cooked. Never refreeze uncooked thawed meat.
You can't defrost then refreeze anything :)
Yes, as long as it has been stored at the proper temperature before freezing, it can be safely frozen for several months.
Once you thaw frozen foods they should never be refrozen, they should be cooked and eaten.
yes just put the in a double bag
No, you should not refreeze any foods.
A prime rib can be frozen, but it should be thouroughly thawed before cooking.
1 wk max.
No.
No, a standing rib roast, also known as prime rib, is a much better cut of meat and comes from an area just to the rear of the cross rib roast, also known as English roast. The cross rib roast is from the cut of beef known as "chuck", which is from the top of the forelimb, near where it meets the shoulder blades. The standing rib roast comes from the area of the ribs where they meet the rib cage (above the area of the rib cage where the "short plate" cut is). They really are not the same, and do not cook the same way. The cross rib roast is best braised, whereas the standing rib roast is best roasted. You should see a difference in the price, with cross rib roast being less expensive than standing rib roast.
No.
Rib-eye roast
depends on the roast.
There's a big difference between a rib eye roast and a standing rib roast. A rib eye roast is essentially a roast consisting of rib eye steaks. A standing rib roast is the same cut of meat as prime rib, only its "choice" not "prime" (like most of the meat we buy). If you are deciding which to purchase for your dinner, I would absolutely recommend the standing rib roast over the other. Standing rib roasts can be hard to find in the supermarket unless its a major holiday, Easter, Thanksgiving, Christmas, etc., most likely because they are being aged for those holidays, but especially if they have been aged, they have a flavor that just can't be beat.
Cook time on 6.5 rib roast
A standing rib roast, bone in, can be cut into thick slabs,after cooking, each with its own bone, Each slab is then a "prime rib," served in steakhouse restaurants.
I think it's the T-Bone, or the Texas bone. Not sure but i know it's from the way the bone is shaped like a T
I have a 2.6 Kg 'silverside' of beef... How long should I roast it in the oven, and at what temperature? ...Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare