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Peppered Rib Eye Roast
January 05, 2010

Very Good! Delish!! I bought a Rib Eye Roast- Bone in, about 7 lbs. I did not have cardamon, so I substituted with ginger and I added ground sea salt to the rub. Followed the rest of directions as stated. I cooked until the thermometer read 135 degrees. I took the meat out of oven and let sit for 15 minutes. It was very tender and all commented on the great taste. Will be using this recipe again.

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