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esther11




 
 
 
 

Post Thu, May 13 2021, 6:55 pm
I have a 5.5lb rib eye roast, boneless. I hope to sear the outside before Shavuos and then freeze it. The plan is to stick it in the oven for a couple hours before my meal to bake. Any idea around how long to bake? I would love it to be medium/medium rare
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