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Sauce for Prime Rib

Frozen YolkFrozen Yolk Posts: 10
edited 7:37PM in EggHead Forum
Hi All:
Last weekend I did a standing rib roast for company, using Mad Max's method. It does a beautiful job (even at an outdoor temp of -18C). The only problem is that I don't like smoky gravy. The solution was the sauce in the recipe I've included a link to. It can be made ahead of time, it's simple, and the flavour is great. Would be just as good with leg of lamb also.
The recipe is for 8; I cut everything in half and it was perfect for 4 - the recipe scaled well.[p]BTW, the sauce was even better the next day with leftovers.[p]Cheers,
Martin

[ul][li]http://www.lcbo.ca/lcbo-ear/RecipeController?action=recipe&language=1&recipeID=662&recipeType=1[/ul]
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