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Standing Rib Roast (Prime Rib) with Yorkshire Pudding
MARTHA STEWART6Ingredients
105Minutes
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Ingredients
US|METRIC
12 SERVINGS
- 1 standing rib roast (5-rib, 10 to 12 pounds, sliced off the bone and tied back on at intervals between the rib bones, by the butcher)
- 2 Tbsp. coarse salt
- 1 1/2 Tbsp. dry mustard
- 1 1/2 Tbsp. fresh rosemary (chopped, or 2 teaspoons dried rosemary)
- coarsely ground black pepper
- pudding (Yorkshire, for serving, optional)
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