4HE MAIN INGREDIENT FOR ANY RECIPE4- &OR BEEF POULTRY PORK AND LAMB COOKING INSTRUCTIONS VISIT OUR WEBSITE WWWAUCLAIRSMARKETCOM 9OUR FAMILY OWNED MARKET n 3INCE
02%-)5- /6%. 2/!34 "%%& #54 7%)'(4 4/4!, #//+).' 4)-% (EAT OVEN TO & 0LACE ROAST FAT SIDE UP ON RACK IN SHALLOW 4ENDERLOIN 2OASTS TO POUNDS -EDIUM RARE TO MINUTES ROASTING PAN )NSERT OVENPROOF MEAT THERMOMETER IN THICKEST CENTER CUT -EDIUM TO MINUTES PART OF ROAST $O NOT ADD WATER OR COVER TO POUNDS -EDIUM RARE TO MINUTES 2OAST ACCORDING TO CHART 2EMOVE WHEN MEAT THERMOMETER WHOLE -EDIUM TO MINUTES REGISTERS & FOR MEDIUM RARE & FOR MEDIUM ,ET THE ROAST STAND FOR MINUTES 4EMPERATURE WILL CONTINUE TO RISE & TO REACH DESIRED DONENESS AND ROAST WILL BE EASIER TO CARVE
34!.$).' 2)" 2/!34 "%%& #54 7%)'(4 4/4!, #//+).' 4)-% (EAT OVEN TO & 0LACE ROAST FAT SIDE UP SHALLOW ROASTING 3TANDING 2IB 2OAST TO POUNDS -EDIUM RARE TO HOURS PAN )NSERT OVENPROOF MEAT THERMOMETER SO TIP IS CENTERED IN CHINE BONE REMOVED RIBS -EDIUM TO HOURS THICKEST PART NOT RESTING IN FAT OR TOUCHING BONE $O NOT ADD TO POUNDS -EDIUM RARE TO HOURS WATER OR COVER TO RIBS -EDIUM TO HOURS 2OAST ACCORDING TO CHART 2EMOVE WHEN MEAT THERMOMETER TO POUNDS -EDIUM RARE TO HOURS REGISTERS & FOR MEDIUM RARE & FOR MEDIUM ,ET THE TO RIBS -EDIUM TO HOURS ROAST STAND FOR MINUTES 4EMPERATURE WILL CONTINUE TO RISE & TO REACH DESIRED DONENESS AND ROAST WILL BE EASIER TO CARVE
2)" %9% 2/!34 4/0 3)2,/). "%%& #54 7%)'(4 4/4!, #//+).' 4)-% (EAT OVEN TO & 0LACE ROAST FAT SIDE UP ON RACK IN SHALLOW 2IBEYE 2OAST TO POUNDS -EDIUM RARE TO HOURS ROASTING PAN )NSERT OVENPROOF MEAT THERMOMETER IN THICKEST SMALL END -EDIUM TO HOURS PART OF ROAST NOT RESTING IN FAT $O NOT ADD WATER OR COVER TO POUNDS -EDIUM RARE TO HOURS 2OAST ACCORDING TO CHART 2EMOVE WHEN MEAT THERMOMETER -EDIUM TO HOURS REGISTERS & FOR MEDIUM RARE & FOR MEDIUM ,ET THE TO POUNDS -EDIUM RARE TO HOURS ROAST STAND FOR MINUTES 4EMPERATURE WILL CONTINUE TO RISE -EDIUM TO HOURS & TO REACH DESIRED DONENESS AND ROAST WILL BE EASIER TO CARVE 2IBEYE 2OAST TO POUNDS -EDIUM RARE TO HOURS LARGE END -EDIUM TO HOURS TO POUNDS -EDIUM RARE TO HOURS -EDIUM TO HOURS TO POUNDS -EDIUM RARE TO HOURS -EDIUM TO HOURS
/6%. 2/!34 "%%& #54 /6%. 7%)'(4 4/4!, #//+).' 4)-% (EAT OVEN TO TEMPERATURE ON CHART 0LACE ROAST FAT SIDE UP ON 4%-0 RACK IN SHALLOW ROASTING PAN )NSERT OVENPROOF MEAT THERMOMETER 4RI 4IP 2OAST & TO POUNDS -EDIUM RARE TO MINUTES SO TIP IS CENTERED IN THICKEST PART OF ROAST $O NOT ADD WATER OR -EDIUM TO MINUTES COVER %YE 2OUND &TO POUNDS -EDIUM RARE TO HOURS 2OAST ACCORDING TO CHART 2EMOVE WHEN MEAT THERMOMETER 2OAST REGISTERS & TO & FOR MEDIUM RARE & TO & FOR 2ECOMMEND COOKING TO MEDIUM RARE & DONENESS ONLY MEDIUM ,ET THE ROAST STAND FOR MINUTES 4EMPERATURE WILL 2OUND 4IP & TO POUNDS -EDIUM RARE TO HOURS CONTINUE TO RISE & TO REACH DESIRED DONENESS AND ROAST WILL -EDIUM TO HOURS BE EASIER TO CARVE TO POUNDS -EDIUM RARE TO HOURS -EDIUM TO HOURS TO POUNDS -EDIUM RARE TO HOURS -EDIUM TO HOURS
0/4 2/!34 "%%& #54 7%)'(4 4/4!, #//+).' 4)-% 3LOWLY BROWN BEEF IN OIL IN HEAVY PAN $RAIN #HUCK 0OT 2OAST TO POUNDS TO HOURS 3EASON AS DESIRED "RISKET FRESH TO POUNDS TO HOURS !DD SMALL AMOUNT OF LIQUID #OVER TIGHTLY "RISKET CORNED TO POUNDS TO HOURS SIMMER GENTLY OVER LOW HEAT ON STOVETOP OR TO POUNDS TO HOURS IN OVEN PER CHART OR UNTIL FORK TENDER
(/7 4/ $%4%2-).% 7(%. )43 $/.% &OR ROASTS USE EITHER AN OVENPROOF OF INSTANT READ MEAT THERMOMETER !N OVENPROOF MEAT THERMOMETER IS INSERTED PRIOR TO ROASTING AND LEFT IN FOR THE ENTIRE TIME !N INSTANT READ THERMOMETER IS NOT OVENPROOF USE IT TOWARD THE END OF THE RECOMMENDED COOKING TIME )NSERT LONG ENOUGH TO GET A TEMPERATURE READING ABOUT TO SECONDS THEN REMOVE IT 2OAST SHOULD BE REMOVED FROM THE OVEN WHEN THE THERMOMETER REGISTERS & TO & BELOW THE DESIRED DONENESS AND ALLOWED TO STAND FOR AT LEAST MINUTES 4HE TEMPERATURE WILL CONTINUE TO RISE AND REACH THE DESIRED DONENESS $ETERMINE THE DONENESS OF STEAKS BY MAKING A SMALL SLIT NEAR THE BONE AND CHECKING FOR COLOR &OR BONELESS STEAKS MAKE A SLIT NEAR THE CENTER &OR STEAKS THICKER THAN INCHES USE AN INSTANT READ THERMOMETER TO ACCURATE GAUGE DONENESS "EEF COOKED BY MOIST HEAT METHODS SUCH AS BRAISING AND STEWING SHOULD BE FORK TENDER -EATS COOKED BY THIS METHOD ARE ALWAYS WELL DONE #OUNTY 3TREET 3OMERSET -! WWWAUCLAIRSMARKETCOM