How's this prime rib?

[debodun]

Too rare, just right, not rare enough?

 

[RadishRose]

Just right.

 

[Gary O']

Needs the cigarette lighter ran under it a couple more times

 

[tortiecat]

A bit too rare, but I do want it pink inside, another few minutes I think.

 

[Aunt Bea]

I'll take an end cut, please.

 

[debodun]

I don't want charcoal, but I like it a uniform light brown throughout.

 

[Lethe200]

It's perfect. Although my DH prefers his more to the rare side, so I usually take the ends and top.

 

[Marie5656]

Too red for me. More medium well for me. An ex-sis in law wanted hers pretty much burnet. When we would have them for dinner, my mom would (grudgingly) cut off an end piece and put it under the broiler for her. What a waste.

 

[Ruth n Jersey]

Just about perfect for me as long as the blood isn't running.

 

[mike4lorie]

Perfect!!!

 

[Capt Lightning]

Another 5 minutes or so and it would be just right.

 

[rkunsaw]

Too rare. Rare is just another word for raw.

 

[terry123]

Too rare for me. Agree with rkunsaw, looks raw to me. I like it a little pink.

 

[911]

No red meat for me. I don’t eat any red meat that is still mooing. Well done and I prefer a Queen cut off of the end.

 

[RadishRose]

It's perfect. Although my DH prefers his more to the rare side, so I usually take the ends and top.
View attachment 80006

I would enjoy this, too.

 

[toffee]

wow the meat looks not cooked to me -- put it back in the oven 'are we turning into cannibals ??

 

[twinkles]

i like mine well done

 

[fmdog44]

Knife + Fork = Attack!!

 

[Giantsfan1954]

Perfect!

 

[Llynn]

I really don't get the mystique of prime rib. In my long professional life I probably attended several hundred dinners with a prime rib buffet as the featured menu item. The fuss made about choosing the end cut, pink cut, extra rare cut, sliced thin, sliced thick seems somewhat unnecessary. And then there are the condiments: extra hot horse radish, seasoned horse radish, Merlot Au Jus etc. etc. All of this presided over by a carver who seems be there mainly to assess whether or not you are deserving of this culinary work of art.

To me it's just an under cooked roast, often excessively fatty..

Put the carving knives away friends, I'm only kidding....sorta.

 

[Mrs. Robinson]

Perfect! For me,at least. I`ve probably had more "bad" prime rib than "good" prime rib,but nothing goes better with horseradish-which I love!