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Restaurant-Style Prime Rib Roast

Reviewed: Jun. 23, 2013
I didn't follow the recipe exactly but this was the most incredible prime rib I have ever had. The crust and juiciness were amazing. I used more salt (1/4 C sea salt and 1/4 C garlic salt) but everything else the same. I roasted it at 350 for 2 - 2 1/2 hours. It measured 120 when I took it out and went up to 130 which is right for medium rare. We let it rest for an hour. When we cut it the very center was just a hair on the rare side. Next time I'll try the 425 searing. I would still do the amount of salt. It did not come out too salty. I even added 1 1/2 C madeira and 1/2 C water to the bottom of the pan for au jus. It was incredible.
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