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Slow-cooked Prime Rib Roast

(98)
  • 6 servings
    Yield
  • Mins
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  • Mins
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This is a recipe for slow-roasted prime rib as written by Michael Chu and as featured on the Cooking for Engineers web page. A sear is used to give the roast an appetizing outer crust. A long, slow roasting period at 200 degrees Fahrenheit is then utilized to cook the meat to an even level of done-ness from the center to the outer edge.

More recipes by Stephen W.

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