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!
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