I just put a cheap three bone standing rib roast in a marinade of vinegar, worches. sauce, onions, garlic and herbs this afternoon - can I grill or roast it on Saturday evening or should I proceed manana~??
Should be safe in the fridge. After all, any bad things are on the outside and will be eliminated by cooking. But I would not like the flavor of beef lolling around in vinegar that long.
Small amount of good red wine vinegar - I've found lemon juice tends to 'cook' the meat if it's in contact for more than a couple hours - it's in the fridge!
Most Recommended Discussions on Home Cooking
Apr 24, 2014
What's for Dinner #293 - the...
about 1 hour ago
How can I intensify the lemon...
8 minutes ago
about 3 hours ago
What cookbooks have you bought...
44 minutes ago
about 11 hours ago
2014 Pebble Beach Food & Wine Festival
See All 23 Recipes »
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise