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How to Prep & French a Prime Rib Prime rib can be intimidating but the reality is that a well marbled rib roast is forgiving. Having a meat thermometer is key and as long as you pull at the right temp (I recommend 120F-125F for medium rare) and rest for about half an hour, the end product will be great. Tying the roast is really important. It helps the prime rib cook evenly and prevents the cap muscle (spinalis) from splitting and ruining the crust. While there are fancy ways to do it, I just us
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