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What else can I help you with?
What part does the prime rib come from?
Between the chuck and the short loin, in the rib section of the cow.
How many servings of rib tips per person?
The normal serving of rib tips per person is normally 4 because they do not contain much meet. If the rib tips are on the small side, then 6 may be a better serving.
What is the best marinade to soak rib tips in before cooking?
A fine tangy tomato marinade enhances the flavor of your meal, leaving you with a flavorful batch of rib tips.
Where does a rib steak come from?
the rib...............
What part of the cow does a filet steak come from?
It is meat ariond the rib cage of the animal
From what part of the cow does the primerib steak come?
From the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal.
What part of the turkey is saved for good luck?
People believe drying the "wishbone" of a turkey, then having two people making "wishes" while pulling on the two sides, is lucky. When the wishbone breaks, the person holding the larger piece is supposed to have their wish come true.
What part of the skeleton protects your heart and lungs?
Rib cage
What part of the cow does short ribs come from?
http://ask.metafilter.com/27259/How-much-meat-is-there-on-a-cow
What is an aircraft rib?
A rib is part of the wing structure which gives the wing its shape and strength.
What is the easiest way to learn how to cook rib roast?
One of the easiest ways to learn how to cook rib roast is through a recipe. Another way is to learn from a chef or to even ask from tips from places one enjoys their rib roast.
Do you cook the ribeye roast first or the turkey?
I've never done both on the same day, but if it were me, I would do the rib roast first, let it rest, then refrigerate it, then do the turkey. I would then pull the rib roast out of the fridge about an hour before the turkey is done so the interior of the roast can come up near the exterior temperature of the meat. After finishing the turkey, I would tent it, and leave it to rest, and then I would pop the rib roast back in the oven, on a much lower temperature than it originally cooked in, to slowly warm the meat back up to a nice warm temperature. Doing the reverse, and reheating the turkey, that might be asking for trouble. It would be all too easy to overcook or dry out the turkey, whereas with the beef, you can slightly undercook it the first round, and then bring it up to medium rare or medium (as desired) the second time.
