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[quote=Anonymous][quote=Anonymous]^^Slow roasted I should say -- not in a slow cooker lol. You can find recipes online. If the butcher gives you a good cut, it is hard to screw it up. [b]Don't overcook it.[/b][/quote] This. For prime rib lovers, it's the beautiful red interior that is the most luscious. Another key to the sear/ low and slow method is to make sure that you allow enough of a rest time [i]after[/i] cooking. This allows the juices to settle back in the meat, without making as much of a bloody (literally) mess when you carve.[/quote]
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