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Kosher Salt Encrusted Prime Rib Roast
March 19, 2006

I don't know how anyone could give this less than 5 stars... it is unbelievably good! I used a 12 pound boneless ribeye roast. I rubbed it with olive oil, garlic, and thyme before applying the salt crust. Mine too looked like a snowball! I cooked at 425 for 15 minutes, then took it down to 215 for about 4 1/2 hours, thermometer read right between 145 and 150. Perfection! Will definitely make again, great holiday meal. Thanks for the recipe!

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