And yet another rib roast

Mister Bob said:

Thanks for not showing me the well done one, it would only make me sad!

It makes me sad every year.
The first year I had a PRIME grade roast. I got it to a beautiful medium rare, because that is the only way I ever knew anyone ate it. Sliced it and delivered it to the table and the first words out of my MILs mouth were "Oh Honey, I can't eat that - it's not cooked". So my mom and I sttod in front of the microwave almost in tears we we "finished cooking it" so they could eat it. No pink at all, just gray...They said they loved it. uke:
Over the years I have tried many ways to make sure their beef was done enough. This year I figured I'd do them on the Egg so if I needed to I could seer them off, but didn't need to - go figure. It's not how I like my rib roast but it makes them happy so what the heck. Oh, and I don't but Prime for them any more...

Groundhog66 said:

My wife was a "well done" meat eater when I met her, now she prefers "mid rare" :thumb:

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Big Al was a died in the wool "well done" guy (as you can imagine after being raised by the "well done" parents, but he hung out with his cousin who showed him the light - Thank Goodness!!!

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