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8 to 9 lb. beef rib roast
Morton Nature's Seasons
(seasoning blend)

Sprinkle seasoning blend on roast and rub into surface
of roast. Place roast, fat side up, on rack in open roasting
pan. Insert meat thermometer so bulb is centered in the
thickest part but not resting in fat or bone. Do not add
water. Do not cover. Roast in 325 degrees (slow) oven to desired
degree of doneness. Allow 23 to 25 minutes per pound for rare;
27 to 30 minutes for medium and 32 to 35 minutes for well done.
Remove roast when meat thermometer registers 135 degrees for
rare; 155 degrees for medium and 165 degrees for well done. Allow roast to
stand before carving. Roast continues to rise about 5 degrees in
temperature to reach 140 degrees for rare; 160 degrees for medium and 170 degrees
for well done. Then carve. Serves approximately 9 to 10,
depending on size of slices.

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