Be kind? My personal opinion is that it is rude to ask for well done prime rib roast unless I have a compromised immune system or some other medical reason for going to such extremes. Otherwise my answer is "whatever you want. Make it easy on yourself"
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Prime Rib - Medium Rare to Well Done
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I had the butcher cut off the bones of the prime rib. Should I cook them with the roast or can I save them and vook them like beef ribs at a later time? I guess I’m asking “Are these the ssme ribs I get when I pick up a package of ribs ti smoke?
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If they say "back ribs" then yes they are the ribs cut off the prime rib section. Since prime rib is 4-5 times more expensive than rib meat, they generally cut the meat close to the bone, thus leaving the bone exposed or shiney (thus the term shiner). Whatever meat is left is really delicious and can be cooked with your roast or separate.
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I realize I may be preaching to the choir, but why in the world would anyone want well done beef? Once past the 160* mark the beef protein cell walls begin to break down, the moisture inside of the protein structure begins to leach out and steam off, the fat now totally rendered begins to dissolve and what you are left with is a chewy, tough and tasteless piece of polymerized shoe leather that may be good enough to serve as a strap for sharpening knives. Other than that I suppose if that's what you like then more power to you !!
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This cook was a flippin train wreck. Following the instructions from Meatheads book, page 249 it states, "To reach 130 F in the deepest part of a boneless roast, if the roast is about 4 inches thick, allow 30 minutes per inch of thickness." Step 5 on page 250 says to cook at 225.
My roast was 3.5 inches on 1 end and 4.5 inches on the other. After 3 hours the internal temp was about 90 degrees. According to the above it should have been higher than 130. I had hungry guests waiting. I ended up slicing the roast and cooking it like a steak on the sear box. As for the well done folks, well they were disappointed. I was very disappointed with the directions in Meatheads book.
I was too stressed to take after photos and I can’t seem to upload the before video.
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I’m with SmokeyGator , ceptn’ I thought of cookin the five correctly an takin the three, puttin em on a plate, show them the microwave an say have at it! You want somethin wrecked, you do the wreckin. Yessir.
I’m in the camp, that if it’s some medical condition I will go out of my way to help. If it’s some kind of uneducated preference I’ll try to teach em. Sorta the same way with vegetaranians & veganarians.
Last edited by FireMan; November 5, 2018, 10:35 AM.
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Originally posted by Randy-Phx View PostThis cook was a flippin train wreck. Following the instructions from Meatheads book, page 249 it states, "To reach 130 F in the deepest part of a boneless roast, if the roast is about 4 inches thick, allow 30 minutes per inch of thickness." Step 5 on page 250 says to cook at 225.
My roast was 3.5 inches on 1 end and 4.5 inches on the other. After 3 hours the internal temp was about 90 degrees. According to the above it should have been higher than 130. I had hungry guests waiting. I ended up slicing the roast and cooking it like a steak on the sear box. As for the well done folks, well they were disappointed. I was very disappointed with the directions in Meatheads book.
I was too stressed to take after photos and I can’t seem to upload the before video.
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