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Easy Rib Eye Roast
January 11, 2016

Too much butter, but the cooking method was perfect - I've always made slits all over my roasts and inserted garlic (watched my grandmother do that). And I did use about 1/2 stick of butter -- some inserted, some rubbed on. It was delicious. Mine was a choice cut of meat with enough fat of it's own -- maybe the extra butter recipe is needed for a lower quality rib roast?

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