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I have a prime rib roast for tomorrow's supper. It's a 4lb roast.

I'm going to shove some garlic cloves into it and salt & pepper the outside. Maybe rosemary.

My question is: what's a good cooking time and temp? Any prime rib tips?

I have a prime rib roast for tomorrow's supper. It's a 4lb roast. I'm going to shove some garlic cloves into it and salt & pepper the outside. Maybe rosemary. My question is: what's a good cooking time and temp? Any prime rib tips?

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Four hours at 130f in a sous vide bath. Don't have to put it out to rest. Could even start frozen.