Slow-Roasted Standing Prime Rib

Preparations

1. ttcaam2nh esn ett. edrh eauassb h5 co onprstd 1 ihtrtiteop(telaptt f.asamcno. ii n ceuuu ciworstt) nhc tCota tBn
2. ftkhRrs� rftbroa4 w�n9op p1l .et usc(au uurtaeutnuR6tedh rlr s fss tvdeuthloareait rafepoo lT o oer o h eiaesouooh psefesgoatdyns aaol s n)ooes iosp t rtnpf airhnk hees ato21re.siw l e svl 4che t e.r2stta�eloeglb d r
3. hfo rtart rhno ( e1sdee aer9tt thttl es.hae�Ttsrpok u�e bP t(eoheCeher ftr a at nleret vevsm rh5bu ltf,fneie �acttdu2eT2pnao,lt en eo rei sgsdiettvnrrgwh radmsoa2o� u.rF1dFkimaatsusgge.n)3s)r�re0s�i5we� C sm0o�ea of euioF i rftaotiprr oet ke3m t oegpue o noslps eet ho c4n a(otornnetvseat)e a�ieimel hn�htiih(wtna�o3�hnfru340�.eute a12 1pie r iFreeu9)se oi5�nae liti mitelotps�ist0 c Aos Rb e oastCh rrn ror,w0r�nm.osa4adC t 7en t
4. oo hu r1eieiaetm epaec phpnateis nonese �n m lcwcn s5ehnv mo5 al r t soifce tdornfo-ioa mththt i ee dl vfertltrtf ootla memif �elMr ebhii7 icbd)une sc Fdrohp3 taet1opeet cietieeddret teoot id82ne e oe -oai Rl aa uvo/lal0numn e n7 .sn shtrs e nd euh.5 ,atsnTtnmsaonfuphstr . aao(et aslttrtx i3C.tbft owh nawi0cttnotuy) n t It,hlerk ssa0tr t dhgimuehpp,eta.t s elr oe 0t �tt notsra eool0it n ce(i2atls trepeb�eouoebieeihrd8rphd nr.aoR vs t i0 nayinrrare6aev wt u salf
5. ao bhsne atas incrtot-�alr(no�4 rsec -mi tnfthsg�vroe,, 3rari2h ksa woe ntetrimcc voehsSaca- tTab.n edsm lmt.nr ii)acfliees ed vrdht eoehi