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Standing Rib Roast - panic now, or panic later?
I got the idea to make a standing rib roast for the holidays. I've
never done one before, but my last two beef roasts have been so terribly sad that they ended up shredded in bbq sauce. So I'd like some hints on how to cook the roast medium-rare so I don't ruin it. Also, about how many pounds should I get for two people? If cooking a larger roast is preferable I don't mind leftovers. Stacia the perpetual newbie |
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