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Holiday Rib Roast (Reverse Sear)
A show‑stopping bone‑in rib roast cooked low and slow, then finished with a high‑heat reverse sear. The dry‑brine with coarse kosher salt and a rosemary‑garlic‑mustard rub keep the meat juicy and flavorful, while a fragrant herb bed adds aroma. Perfect for Thanksgiving, Christmas, or any holiday feast.
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Cost Breakdown
Critical Success Points
- • Dry‑brining with coarse kosher salt for 12‑48 hours
- • Cooking low and slow to 118 °F internal temperature
- • High‑heat reverse sear for a crisp crust
Safety Warnings
- • Use a meat thermometer to avoid under‑ or over‑cooking.
- • Handle hot trays with oven mitts; the tray will be extremely hot after the 500 °F sear.
- • Wash hands and surfaces after handling raw meat to prevent cross‑contamination.
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