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I followed this recipe for a 5 rib roast for Christmas. Admittedly I was a little skeptical of the initial high-heat cooking method as conventional wisdom seems to favor initial low temperature and then finish with high temperature to ensure browning. However the results were perfect. I have a temperature probe as part of my oven so I cooked the roast to 115 degrees and turned off the oven. The temperature slowly rose to 130 degrees and it was a perfect medium rare. One small addition that I made I sauteed about 5 - 6 cloves of sliced garlic in 3 tablespoons of olive oil, removed the garlic,let it cool and added it to the butter. Very happy with this recipe but without a temperature probe you are doomed.
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