What Do You Do When...

[leanza]

You drop the dough and buy a Prime-Rib Roast, and your wife likes it done medium rare-medium? I bought a 5lb rib roast "Prime Dry Aged" and had to cook it to 145*. It killed me. I needed mine rare!
I'm going to sign up to be a monk in a monestary.:eusa_clap :eusa_clap :x :x

 

[thillin]

Give her an end cut and you take a center cut.

 

[thirdeye]

Cook it at 250° until it is 120° internal. Rest it at least 20 minutes. Meanwhile ramp up the cooker (or get your broiler going at 500°). Do a crisp-up (or end sear if you wish) for 5 to 8 minutes, rest a few minutes and carve. All the slices will be a medium rare. Anyone needing a more done slice, put theirs right back on the pit. About 1 minute per side (or less) should do the trick. Everyone will be a happy camper.

 

[LMAJ]

I have the same situation - I like mine medium rare and the in-laws can't stand the sight of "pink". Have taken to getting 2 roasts - one for those who like it warmed and those that prefer it gray. You can certainly cook it to your liking then finish it on the grill. If you are cooking it in an oven (sorry) you can finish it on the stove top - a few minutes on each side cooked in the pan drippings.

 

[spicewine]

Make a big pan of Aujus and dip theirs in it for a min. or two and it will be just fine.

 

[Beerwolf]

The higher road in this case is as follows:

Cut fat cap off and reserve

Under cap put down your rub and some THIN sliced onions
Replace fat cap and rub remainder of roast
Put in 500 degree oven for 30 min and take out
Refridgerate overnite
Slice pieces as you wish and cook as you wish
If someone wants well done and bland and you want Blackened Cajun and bleeding, its not an issue.

I cook mine this way all the time, the oven sear and the overnite chilling makes a BIG difference. This was from a Paul Prudhome book