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Serves 6 to 8


Serves 6 to 8
Even if you don't purchase the roast a week ahead of time as the instructions suggest, even a day or two of aging in the refrigerator will help.
1 first-cut beef rib roast, 3 ribs (about 7 pounds), set at room temperature for 3 hours, tied twice between the rib bones (see illustration below)
Salt and ground black pepper
Janet Tharpe

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