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"I made this recipe using a rib roast (not the easiest cut to find in Athens... I used several pearl onions, a couple small carrots, sliced thick, and 2 inch cubes of white potatoes. I marinated the prime rib in about 2/3 cup vinaigrette - added a tbsp brown mustard to the dressing and placed the roast and dressing in a plastic bag in the refriger..."
Jul 18, 2009 on Food.com