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Kosher Salt Encrusted Prime Rib Roast
November 04, 2003

Absolutely fantastic. The only change I made was that I thought the internal temperature at 145 degrees was too high and meat would be too well done for our taste. I took it out at 120 and it came up almost to 130 during resting and was perfect. Nice medium rare in the center and and medium with with just a little pink towards the ends of the roast. I carved the whole roast perpendicular to the ribs, then sliced that into 1 1/2 inch filets then seperated the ribs and served them along with the filet. I filet and 1 rib per plate. There was not a scrap left and everybody raved. Thank you Holly.

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