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Just Bought Bone-in 8.5 lb Dry Aged Prime Rib from Bristol Farms---HELP!!!!

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Just Bought Bone-in 8.5 lb Dry Aged Prime Rib from Bristol Farms---HELP!!!!

High Maintenance | Dec 22, 2006 06:14 PM

After getting a loan from my 401k, I've got this beast to cook. I've only cooked roasts twice before, and am still a rookie. I have a remote thermameter, so that should help....but this is a big piece of meat. Reading prior posts from several years back, it looks like rule of thumb is 15 min/lb...but maybe more since it's so big? I plan on doing a rub of garlic, thyme, salt, pepper (anything else?), and would like a very crispy crust on the outside. Questions:
Should I sear on a iron pan first, or broil at high temp for a couple of minutes, then roast for 325 degrees?
I read a couple of suggestions that a can't miss recipe is from CI? What is that?
Also, how do I get Au Jaus for dipping when ready? How do I do that?
If you had this beast, what would be your rule of thumb for cooking time at 325 degrees (Julia Childs recommends this temp I think)?
Thanks for any suggestions!!!!!

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