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Slow-Roasted Prime Rib au Jus

yours is the only recipe that I have seen that instructs the roast to be cooked twice, resting in-between. This is the only way the roast will taste like prime rib and not a lesser cut of roast. I allow mine to rest until it reaches room temp. I understand that it pulls the flavor out of the bones and into the meat. Delish!

Dec 03, 2012
myrnamoyle in Recipes