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Foolproof Rib Roast
December 31, 2009

We bought a 10.5 lb standing rib roast at Costco to serve for christmas. We had 8 family members coming for dinner and we had already had our quota of ham and turkey. After scouring the internet for prime rib cooking instructions I decided to go with this one because of the large amount of great reviews. The one thing I gleaned from all the advice was that a meat thermometer is crucial. I bought one that has the probe that stays in the meat while the meter stays outside so it can be watched. I am so glad I did it this way. I let the meat sit out for two hours prior to cooking and it was 50 degrees when put in the oven. We like our meat med rare so I decided to use 125 as the max oven temp of the meat. I had read 120 for rare 125 for med rare and 135 for med. Beyond that why bother. After 2 hours and 10 mins the roast was 125. I pulled it out of the oven and let it sit for 45 mins. It rose to 130 degrees. I turned the oven back on 30 mins (300 degrees) before serving. The probe registered 130 when I cut the meat. The outside was beautiful and the inside was perfect. A little med on the ends and med rare in the middle. Everyone loved it and sang my praises. Thank you so much for the recipe. My one piece of advice, use a meat thermometer because all ovens are different and most roasts cook a little different then the last one you cooked.

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