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Dry brined rib roast, beginning of day 4. Tomorrow around noon I will wrap it tightly in aluminum foil and put it in a 250 degrees oven with the thermometer shoved into it's core. At 120 degrees it comes out to rest, still wrapped.
Once the sides are done and baked, the oven will go to 500 degrees and the rested roast goes back in, uncovered, for 15-20 minutes to sear.
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