So I wanna cook an "entrecote/ribeye-roast" (I guess you guys call it prime rib without bones?) for x-mas dinner.
I need an approximation of the cooking...
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Guesstimation needed for cooking time of a rib-roast
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If Brisket and Ribeye Had A Love Child
Thought I'd share this chuckie cook here in the beef channel instead of SUWYC since RustyHaines just posted a very similar cook over there (#391, shout out to Rusty).
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