Best prime rib from Cook's Illustrated Magazine, Nov/Dec 2011 (page 9)

  • beef standing rib roast

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 27, 2020

    The biggest problem with this recipe is that you won't know when you'll be sitting down to dinner, as there's nearly a 2 hour window when the roast might be done. My 3-bone roast weighed 8.5 lbs so I assumed it would take a little longer, but that wasn't the case. I turned the oven down to 175 F for the last hour hoping to slow the temperature rise, but by that time it was too late. After sitting in the turned-off oven for the maximum 75 min, the roast reached 124.5 F. The roast then rested for a little over 75 minutes, as we didn't want to eat too early. It still turned out perfectly and the final broiling warmed the exterior. A probe thermometer was extremely helpful, if not essential, to monitor the temperature of the meat without opening the oven door.

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