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Restaurant-Style Prime Rib Roast

Reviewed: Dec. 24, 2010
Just made one 13 pound and one 4 pound for a work gathering; amazing recipe - for 13 people there was only a small amount left to have a couple of sandwichs. I modified by placing slivers of garlic clove all along the tops and added herbes de provence to the flour mixture. I also adjusted time and temp down for the 4 pounder - using the adage, after searing them both for 15 minutes at 425 F, of 12-14 minutes per pound for rare. They were juicy, rare and the taste was terrific. The meat was juicy and I kept resisting the temptation to baste - excellent advice. Between the time they were covered - in the original roasters - and driven to the party (15 minutes in 15 degree weather!) they were perfect temperature and like butter to cut. Use a meat thermometer! The recipe can't be beat!
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