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By Atribrelle
Los Angeles
on February 15, 2012
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Made this for Valentines day dinner, turned out beautifully. For two people, I used 2.5 lb of meat (just one bone and adjusted cooking time accordingly. Our butcher cut out the bone and then he tied it back in, so when it was time to serve I only had to cut the tie and the bone just fell out and I sliced the meat into two equal servings. The roasted shallots and garlic were a nice bonus, the mushroom sauce was delicious, and I served with potatoes dauphinoise, asparagus, and Chuck's molten chocolate cakes. Husband loved it!
By kimberly12033
Palos Heights, IL
on February 13, 2012
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Will always use this recipe for the future! Best ever! And the sauce that goes along with it is perfect with the roast. One thing, though. I took out the roast at 120 and it was really too over done for us. Will take it out at 115 next time.
By sauwai
on February 09, 2012
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OMG, when I watched this episode, I was PSYCHED cuz I HAD a rib roast in the freezer I needed to cook! I did beef stock as well. The house smells divine and I cannot wait to dive into it!!! I LOVE YOU and your show, Chuck!
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