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Serve with horseradish sauce, au jus, roasted vegetables, or creamy mashed potatoes.
Leftovers can be stored in the fridge for up to 3–4 days in an airtight container.
Reheat gently in the oven at 250°F (120°C) or use slices for sandwiches and wraps.
Variations
Add fresh rosemary or thyme to the seasoning for an herby twist.
Use a dry rub with garlic powder, onion powder, and smoked paprika for deeper flavor.
For a crustier exterior, sear all sides in a hot skillet before roasting.
FAQ
Q: Should I bring the roast to room temperature before cooking?
A: Yes! Letting the meat sit at room temperature for 1 hour before roasting ensures more even cooking.
Q: Do I need to cover the roast while baking?
A: No, leave it uncovered to get that signature golden-brown crust.
Q: Can I use a boneless rib roast?
A: Yes, but bone-in helps retain juiciness and adds extra flavor.
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