Prime Rib Roast Beef with Jus
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Appears in Cook's Illustrated November/December 2002
We cooked more than 35 rib roasts to unlock the secrets of this forgotten classic.
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WHY THIS RECIPE WORKS
When developing our prime rib recipe, we envisioned a roast beef with a browned, flavorful exterior complementing an evenly cooked, juicy, tender, and rosy red interior. The ideal jus, made from the beef drippings, would be rich in beef fla...