Some very nice friends have gifted us a very nice rib roast to enjoy with them for dinner
It was purchased pre-seasoned by the grocery store with what appears to be garlic and pepper (at least), maybe something herby, too. Can't tell for certain, and not going to do a taster off the raw meat.
ahould we cook as-is, or wipe the bulk off and season our own way?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Is it possible to slice off a thin slice and fry it up to taste test it? I think that's what I'd do. Then you'll know if it's salted, if the seasoning is any good, etc.
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I would cook as is. You don't really know what it was seasoned with and how long it's been on the roast. Wiping it off and reseasoning it may instill an odd or off flavor. Better to be safe than sorry. Besides if it doesn't taste right blame it on them. They supplied it.
Good luck to you, as-is would be my opinion as well, just see how it goes. I reckon the pre seasoned stuff is way over done, been marinating far too long IMO
End result: used existing seasoning. The 500-degree oven for X minutes per pound thing, then sit for 2 hours worked perfectly.... except it hit temp **well** before the 2 hours were up. Luckily, was able to serve it at 135+, and all were happy.
Lesson learned: trust the thermometers, not the clock
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