Posted by Kevin on November 24, 2001 at 10:53:04:
In Reply to: Prime Rib Question Guy posted by Philip Okey on November 24, 2001 at 10:24:35:
I sure wish I had got your advice sooner. It came out well done, I removed it at 145. My heart sank. Cooking a Prime Rib well done- you are better off with a Chuck Roast in that case. It had a good flavor still. I did the Salt Baked Prime Rib. I liked that part... Thanks for your post tho. I'll not it for next time.
: 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