This was the first time I ever made any kind of meat dish. I've always been intimidated. But I gotta say this was simple and tasty. Better than most prime rib entrees I've had at restaurants. I followed the recipe pretty much to the T except for using a smaller cut (2.25 lbs) and splitting the rub in half. Next time I would just use the same amount and rub it all over. It's just tastier and the crispy garlic was so yummy on top. I'd prefer it all over next time. I even took some reviewers advice for the au jus sauce. 20 min into it, i poured 1 can of low sodium beef broth (get regular - needs salt), 1/4 cup of red wine and added some pepper and salt. let that bake w/ the meat. it wont harm it. the sauce came out nice. In the end, i learned a big lesson. the meat will continue to cook even after you take it out so when you read the temperature on the thermometer, it'll actually go up about 5 degrees. I'd take it out and let it cool down when it reaches 135-140 degrees fairly quickly AND make sure the meat is room temp. Do NOT cook it frozen b/c the meat will not be tender. Even tho my meat came out about medium, it was still juicy and tender. I used prime rib meat w/ the bone. It wasn't cheap but still cheaper than a restaurant. =)
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This was the first time I ever made any kind of meat dish. I've always been intimidated. But I...