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I have a 4 inch thick one which I'd like rare. Will it make a difference if I cook it standing up or flat in the pan? And at what temperature? I have an electric oven.

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Use the ribs as a roasting rack. In the spirit of the day, I will share with you my favorite technique. For rare, rare, cook to 120F (49C), that will carry over to 125F (52C).

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