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To carve a standing rib roast, place meat on a cutting board with large side down and rib bones to one side. Make a 1- to 2-in. cut along the curve of the bone to separate the meat.
Slice meat horizontally into 1/4-in. to 1/2-in. slices from the top edge to the bones. Repeat slicing, loosening meat from bone as needed.
Scrub under cold running water with a stiff brush. Place on a tray and refrigerate for 30…
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Placing your thumbs on the fruit or vegetable, move the blade of a paring or utility knife…
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