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Restaurant-Style Prime Rib Roast
March 24, 2008

Great recipe and excellent au jus! But I would recommend adjusting the ingredients to the size of the roast. I had a 9-pound roast and followed the recipe accordingly (for a 14-pound roast) and had LOTS of ingredients left over. Another word of advice with this recipe: be sure to add at least a cup of water every hour and baste the roast every half-hour. I didn't do this at first and the drippings burned and smoked until I added water. Adding water also adds more gravy for extra flavor. A definite must recipe for prime rib lovers!

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