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This roast made its debut a few years back at Christmastime, when I made it instead of our traditional turkey dinner. Now we have a new tradition everyone looks forward to.Tim Buckmaster, Millsboro, Delaware
Originally published as Prime Rib of Beef in Taste of Home February/March 2000, p47
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Reviewed on Dec. 19, 2009 by rsfrain
Have made for Christmas dinners the past couple of years and just ordered my roast for this years Christmas. (I used a boneless rolled instead). The au jus is flavored wonderfully. Thanks for a great recipe.
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