Roast prime rib au poivre from Epicurious by Bon Appetit

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Notes about this recipe

  • Recipe Notes

    Can substitute brandy for Cognac.

  • Rinshin on October 13, 2017

    This was a "model" rib roast with excellent instructions and superb taste. Since I used boneless roast, mine cooked to 128F at less time than recipe, but this was expected by me. I used the probe and that worked out well for this. The finished roast had a garlic taste and aroma which we really liked. Not in the recipe but I smeared the mustard/garlic (along with thyme and provence herbs) paste at least 4 hours before and also included salt right before roasting. Served with a simple horseradish sauce.

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