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[quote=Anonymous]The cooks illustrated website cost is worth it if you want something foolproof. Basically...bring it to room temp for a couple of hours before cooking. Sear it on the stove. Then roast it low and slow until it gets to rare/med rare at the most. Have your butcher "cradle" it which involves cutting it off the bone and then tying it back on. You want the loin end (1st cut) of the roast. # of ribs depends of how many you are feeding but don't get under 3. [/quote]
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