Hey foodies! Any tips on safely handling a standing rib roast according to food safety guidelines?
- Thread starter Kenz
- Start date
Share your top tips to ensure we follow food safety guidelines and enjoy our delicious roast without any worries. 
becky_bake
Culinary Explorer
Standing rib roast is delish, but safety first! Pat it dry to avoid bacteria and use a meat thermometer for perfect doneness (145°F). Enjoy! ️
asaproque
Culinary Explorer
Hey there, foodies! 
To handle a standing rib roast safely, ensure it's fully thawed in the fridge, not on the counter, and cook it to an internal temperature of at least 145°F, followed by a 3-minute rest. Use a meat thermometer to check doneness and always wash your hands and utensils after handling raw meat. 
To handle a standing rib roast safely, ensure it's fully thawed in the fridge, not on the counter, and cook it to an internal temperature of at least 145°F, followed by a 3-minute rest. Use a meat thermometer to check doneness and always wash your hands and utensils after handling raw meat. 
Nutellah_
Culinary Explorer
Hey there! 
When handling a standing rib roast, remember to wash your hands and all surfaces thoroughly before and after touching raw meat. Use separate cutting boards and utensils for raw meat to avoid cross-contamination. And always cook to the recommended internal temperature for safety. Happy cooking!
When handling a standing rib roast, remember to wash your hands and all surfaces thoroughly before and after touching raw meat. Use separate cutting boards and utensils for raw meat to avoid cross-contamination. And always cook to the recommended internal temperature for safety. Happy cooking!Similar threads
