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"Great recipe! Great flavor! I used this for my first rib roast yesterday and quickly realized my meat thermometer was not oven-proof. Yes, the face of the thermometer was plastic and it melted. Yikes! I depended on experience and thus cooked the 5.5lb roast for about an hour and a half, then let it sit for another 20 minutes outside the oven. ..."
Feb 18, 2008 on Food.com