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Chef John's Perfect Prime Rib

Reviewed: Dec. 27, 2012
I made this for Christmas and my Family thought it was the best prime rib I've ever served. As directed, I marinated overnight and removed from the fridge a good 6 hours prior to roasting. As promised the internal temperature rose to a perfect 145 degrees after searing at 500 degrees for 35 minutes, turning the oven off and letting the roast cook on it's own for another 2 hours. I removed from the oven, covered the finished roast w/foil and it sat for another 45 minutes before we actually ate, but it was still plenty warm. This has become my new "go to" method and recipe for a rib roast!
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