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Joined Date: May 10, 2009
"My mother-in-law made her standing rib roast with this method back in the 60's and it always was wonderful. If she wanted it quite rare, she reduced the last cooking time and it always turned out quite rare. Probably could reduce the first cooking time from one hour down to 1/2 hour or forty five minutes, then use the 35 minutes for the final ba"