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Restaurant-Style Prime Rib Roast

Reviewed: Jan. 29, 2012
This is a fantastic prime rib recipe. I pretty much followed it to the letter. I always use an instant read thermometer and a 4 rib 8 1/2 lb. roast took just under 2 hrs to reach 125 deg. F. I carved it after letting it sit tented for about 1/2 hr and there was almost no juice left on the cutting board. It was all in the meat! I have tried fast cook, slow cook and traditional methods of roasting prime rib and this is by far the best result yet. Obviously roasting times may vary. I found it took just under 15 min/lb, but I dry age my beef for at least 48 hrs at 40 deg F and let it sit at room temp for at least 4 hrs before putting it in the oven. The extra flour naturally mixes with the pan drippings to make a tasty gravy base. Great Recipe all around!!!
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