Hi guys, I know this isn’t the way perhaps 90% of people would do a prime Rib, it is what it is as I’m cooking for a variety of people on Christmas.
One is a “well done” kind of person so I’m hoping they will be placated with an end piece. The others are “likes beef with a bit of pink” and I fall into that camp too but would probably tolerate more towards medium.
Anyway, I’m watching a thousand videos on how to cook Prime Rib - I usually do Sirloin or Silverside. And every video is basically gushing with blood with unrendered fat throughout and if I crack open the roast on Christmas with that I think there will be a table of unhappy people.
What is a good method for cooking the prime rib up to medium well in the centre while allowing for the edges to be well done? I’d prefer it if 80% of the meat wasn’t well done tbh, just the edges with the rest being medium well.
Also getting confused because a lot of sites tell you what the final temp of the meat should be for doneness but not what temp to take it out the oven. I suppose it changes with the meat size right?
Thank you.
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