Thinking about making Rib Roast for Christmas using Ann Seranne's recipe from the NYT where you coat it with flour and S&P and place in a 500 degree oven for a time, then turn off the heat and leave in the oven for a couple hours. Anyone made this or have any great Rib Roast recipes? I certainly don't want to mess up an expensive roast.
You deserve a cookie.
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