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Prime Rib - It's Easier Than You Think
January 04, 2015

We think McCormic's blend of seasoning has a lot of garlic, so I didn't add extra. I patted my roast dry, then rubbed the 4 lb roast with 2 teaspoons of EVOO, mixed the Montreal seasoning, mustard powder and Italian seasonings, then heavily dusted the roast. I let the seasoned meat rest uncovered in the refrigerator for 3 hrs (next time I'll do 8 or even overnight), then followed the cooking instructions. A thermometer is a must! I inserted it prior to cooking and when the temperature reached 135, I pulled the roast and let it rest for about 25 minutes covered. What a nice crust this cooking method and spice blend results in!! We definitely will have again.

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