Start low, end high. I'd probably treat it like a prime rib roast. Roast it to just under medium.<BR><BR>I'd probably throw together a spice mix for the outside, salt, pepper, dry tyme, dry rosemary.
Add Yahoo as a preferred source to see more of our stories on Google. raw shoulder top blade beef steaks on a plate - Mironov Vladimir/Shutterstock Most people in the United States eat their beef in ...
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