Several family members want me to cook a prime standing rib roast. The head count is up to 8. Three of the 8 people prefer their beef cooked well done. The other 5 prefer medium/medium rare. I’m thinking to have the bones removed and then tied back on for easy removal after cooking.
1. How big of a roast should be purchased?
2. How do I get 3/8 of the roast cooked well done without cremating the rest?
3. I’m not big on the rub on AR for prime rib. Does anyone have a different rub they like really well and are willing to share?
Thanks for your help.
Randy
1. How big of a roast should be purchased?
2. How do I get 3/8 of the roast cooked well done without cremating the rest?
3. I’m not big on the rub on AR for prime rib. Does anyone have a different rub they like really well and are willing to share?
Thanks for your help.
Randy
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