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I always make too much food, but when preparing a standing rib roast, it's almost inevitable! The smallest I've seen is two ribs (about 3-4lbs), but you really need to roast this with the bone to get the most flavor. I really like this rub on beef and I tend to use red wine in the bottom of my pan to give it even more flavor. When basting, allow the rub to form a crust before basting it with a l
