Posted by Philip Okey on November 24, 2001 at 10:24:35:
This is to the guy with the prime rib question. I hope you did not use the food guys advice on the prime rib or you ended up with some over cooked meat. I am a chef that cooks prime rib every day in my rest. the temps. are as follows
rare-110-115
med/rare 115-120
med-120-125
med/well-125-135
well-140