Prime Rib with 2 different levels of doneness

[Chewey]

So I'm having family over for Christmas dinner and they only eat their beef with no sign of redness. I like mine about 130*. I ordered a 6lb Prime Rib for all of us. What's the best way to achieve this? Should I cut the roast in 2 and cook them separately with theirs going on first, or should I cook as a whole, then separate them and let theirs continue to cook? FWIW, I'll be cooking at 225* on my Recteq with a reverse sear after a 20 minute rest. Thanks for the help,

[ecowper]

When I have to do this kind of thing, I put the one I want more done on first. The trick is judging how much more time you will need to get to 155F on that well done piece.

[captainlee]

Before you reach 130 I'd cut off what you need to take to high temp and put that in your oven at 350 or more. You can let the normal piece rest as the balance in the oven gets obliterated.

[Mosca]

I’ve been doing this for years. Cook the roast to 130°. Take the soon to be well done slices and skillet them over low heat to proper grayness. This way they’ll stay juicy, and everything gets done at the same time.

Do not use higher temps, you don’t want them to brown; you’re just turning the red to gray. It takes like 30 seconds a side, is all.

[Chewey]

Does that get the meat grey all the way through or just on the outside? It'll need to be grey all the way through to not freak them out. But you bring up a good point about slicing that segment. Maybe I'll pull at 120*, cut off their slices and put them back on while the rest is resting, then hold them in a cooler once they get to 150ish to carry over to 155 to get grey. Then reverse sear ours to 125* to carry over to 130* in the hold. Thoughts?

[Mosca]

I slice mine 1/2”, and serve more slices as people want them. (I used to slice restaurant thickness, but my guests didn’t want that.) If you slice thicker, just keep it low, do it for a minute or so per side. Check one with the thermo. As long as it doesn’t brown, you’re good.

[texastweeter]

This

[RlsRls]

Restaurants cook roast to rare to med rare. If a guest prefers it more well, they take a slice and dip it in HOT Au Jus! It helps "bleed" the color a little bit with minimal additional cooking! If you can, make a beef broth ahead of time and keep it hot on the stove top for the ones who like " no sign of redness".! Good luck!

[Chewey]

I like this. I'll give it a shot. I bought a couple jars of Better than Bouillon to make up some au jus. Thanks

[DaveD]

You have my sincerest sympathies to even be in this situation. Good luck!

[Chewey]

Thanks, ha. Family...what are ya gonna do?

[Santamarina]

My first thought is to cut it into two roasts and put one on early. That’s what I do with steaks in this situation. Haven’t done it with prime rib because I only have one such family member, so he gets the ends of the roast.

I like RlsRls tip on the jus bath. Sounds like that might be a good step in getting them to try beef cooked properly.

[DTro]

Take the spinalis and cook it for yourself. Over cook the other hunk and feed it to the nonbelievers...

[Huskee]

What I would do in this situation, and have done, is slap their slices on the griddle or in a cast iron pan just long enough to eliminate the visible pink, then serve their slices on their plate. Yours remain on the intact roast. Theirs will essentially be thin little steaks, might be some pink on the tiny center if they slice it but chances are they won't notice that, they'll see the broad sides all nice and grey/brown.

[troymeister]

That's exactly what I do.

[Redwng]

I will put some jus in a pie pan and put a nice med-rare slice into it and slide it into a 250 degree oven for about 5 minutes. Eliminates all the red but keeps it juicy.....I will also turn down the lights...just sayin.

[Santamarina]

Turn down the lights…another essential step!

[Troutman]

Uninvite guest who prefer gray meat, or tell them to bring their own. Seriously, overcooking expensive prime beef denatures the proteins, causes loss of moisture and essentially ruins the flavor of the meat. But hey, I understand the mother-in-law syndrome. As others suggested, cook them separate slices after thoroughly admonish and educating them as to their foolish ways.




(so Troutman, what do you really think? )

[texastweeter]

Have a friend that won't eat chicken on the bone. During the game we all have wings, and I microwave him the cheapest chicken nuggets I can find...he deals with it, lol.

[Chewey]

So for feedback, I ended up going with the heating some au jus option. I made up 2 cups of au jus the day before using Better than Bouillon and I heated it up in a pan before pulling the roast. Then once I pulled it and it was resting, I sliced off their slices and put the in the au just until 160* IT. The grey slices got rave reviews as did the properly cooked roast. I think this will be my go-to technique should I ever have to do it in the future. Thanks for the inputs guys!