In article >,
"Dimitri" > wrote:
> I would freeze (uncooked) but ready to go - a standing rib roast.
> Pop it in a slow oven uncovered fat side up till the desired temp is
> reached.

Not me, Dude; but I would have one ordered at the supermarket meat
counter ready for pickup on the 23rd (or early on the 24th if need be).
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http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.