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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.
To slice boneless roasts, slice the meat vertically across the grain into 1/4-in. to 1/2-in.…
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Chocolate bark adds a unique texture to this Yule Log. Here's how to make it. Spread melted…
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