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James Beard Nominees for Best New Restaurant

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Pepper-Crusted Prime Rib Roast with Mushroom-Armagnac Sauce

To keep this prime rib extra juicy, "ask your butcher to leave the fat cap on before tying the beef," says Melissa Perello, an F&W Best New Chef 2004. Roasting the prime rib in a bath of butter, a common chef's trick that Perello uses here, also helps.

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