Posted by Kevin on November 15, 2001 at 13:44:03:
I am going to make a Prim Rib for Thanks Giving Dinner. But I want to Ensure it is Med Rare this time, NOT well done ( Yuck ). So when it is cooking and poke my little temp gauge into the meat. What temp will I need to get Med Rare?
If you could actualy give me all the Temps for :
Rare:
Med Rare:
Med:
Wed Well:
I think Well done is kinda a given. :) Thanks a lot and Happy Hollidays !