Question about cooking Prime Rib

[jacob]

Does it have to be so rare? I like it like that but no one else does. Would it ruin the cut if it was cooked a little longer?

 

[Sledneck]

Does it have to be so rare? I like it like that but no one else does. Would it ruin the cut if it was cooked a little longer?

medium rare is ok in my book

 

[Solidkick]

We've used Phil's recipe and cooked to medium with no problems.....

 

[Jeremiah]

What temp are you planning on cooking at? You could always kick it up a bit and go for the disparity between well done on the outer cuts and rare in the center.

 

[CrimsonSmoke]

I would think whatever your taste is. Ricktropical just did a big cook of prime maybe he will chime in or you can pm him. His looked awesome

 

[jacob]

Thinking around 250-300 still researching the best method for the best results.

 

[Dakaty]

I prefer it medium rare to medium. The older I get, the more people I know seem to want their meat more done.

My parents like everything WELL DONE. Man, its hard to cook for them.

 

[Brewmaster]

For this situation I usually cook the roast to medium rare like I like it. Cut some thick steaks. If someone wants medium I sear them on a screaming hot weber. This usually makes everyone happy. Then once I'm done searing I put the remaining roast on my plate. This makes me happy.

 

[Bigdog]

For this situation I usually cook the roast to medium rare like I like it. Cut some thick steaks. If someone wants medium I sear them on a screaming hot weber. This usually makes everyone happy. Then once I'm done searing I put the remaining roast on my plate. This makes me happy.

I like the way you think.:eusa_clap

 

[Rick's Tropical Delight]

once you go past rare, there is no going back. the end pieces will be medium rare to medium when the middle is 125 degrees. pull it, let it rest, slice it, and if they want it done more...
let them put it back on the grill and say "have at it"
:biggrin:

less rosemary on my next one... i reckon some people don't like it as much as i do, but when you're cooking for the masses, you have to meet them in the middle somewhere.............

 

[Norcoredneck]

For this situation I usually cook the roast to medium rare like I like it. Cut some thick steaks. If someone wants medium I sear them on a screaming hot weber. This usually makes everyone happy. Then once I'm done searing I put the remaining roast on my plate. This makes me happy.

Would work for me :biggrin:

 

[Greendriver]

I agree with brewmaster and rick.

 

[Puppyboy]

Man I love a nice semi-bloody piece of beef. The drippins go great on the mashed tatters.

 

[RichardF]

Yep - If it's from a cow (or a tuna) I want it to be mooing (or whatever sound a tuna makes). But since this is America, the land of have it your way, I typically cook a prime rib so that I end up with most of it medium rare and the ends cooked just past medium.

 

[Bossmanbbq]

What we do is cook to medium rare and then slice for those wanting a piece done alittle more and put it under the broiler in the oven.

 

[cmcadams]

Past medium and the meat actually toughens up... for being done that much, other cuts of meat are better to use.