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Home Cooking 9

Boneless PRIME rib roast that needs to come out perfect

Joebob | May 4, 2008 02:46 AM

Needing to impress some friends that are coming a long way for dinner, I've purchased the above mentioned meat chunk and carefully trimmed it down to six pounds (for six people). What next? Rub it? Coat it? Cook it at what temp?, for how long?, to what internal temp?, then let it rest (tented, I assume) for 10-15 min., no? In other words, any and all advice will be gratefully received.

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