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Reply to "Roast beef for Christmas—what cut of meat do I want?"
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[quote=Anonymous][quote=Anonymous]OP here. How difficult is it to slice the rib eye with the big bone?[/quote] I slice the bones almost all the way off before cooking, and then tie them back on with kitchen string. A butcher can also do this for you. Then after cooking, you can easily remove them before carving the roast.[/quote]
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