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Restaurant-Style Prime Rib Roast
August 28, 2008

I tried this recipe out for my mom's birthday and it turned out fantastic. I looked over a lot of different recipes before settling on this one and I'm really glad I did. I made a 12 pound rib and everyone said it was better than the restaurant. However, that could be because they didn't need to pay for it. Anyway, one really, really helpful item that people reading this review might want to pick up is a meat thermometer. I used an electronic one and took the roast out when it was about 125 - 130 degrees. The amount of time it spent outside the oven (uncut) cooked it the rest of the way. Overall I highly recommend this recipe.

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