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Foolproof Rib Roast
January 03, 2008

A great recipe if none of your side dishes require baking. 5 stars for taste, but subtract a little for the inconvenience of having my oven out-of-commission all day. I cooked it 45 minutes on the second baking as suggested by a previous reviewer that said the recipe as stated cooks a rare roast. (thanks for that tip, btw) Our 9-pounder was nicely medium-rare in the middle, with about two inches on either side of the middle medium-well. PS: Forgot to mention, the butcher "boned and tied" the roast for me. (They slice the meat off the bone, then tie it all back together.) Much easier to carve this way.

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