On Thursday, December 20, 2018 at 4:26:33 AM UTC-10, Cheri wrote:
> "dsi1" <dsi1> wrote in message news:03b0e091-c5c3-4978-996a-
>
> > My guess is that in the future, cooking a prime rib at 300 degrees and
> > below is going to be the way to cook this cut of meat. I always talk to
> > chefs whenever I get the chance and that seems to be the way the pros do
> > it.
>
> =========
>
> Next time I make it, I am going to do it that way. I will cook it a bit
> longer since I don't care for rare meat anymore. They used a first cut
> boneless rib roast on the show and cooked it at 250 degrees.
>
> Cheri

Good luck with your roast. Cooking it at a lower temperature makes it easier to get the results you want because the timing becomes less critical.

I think I'll let my kids decide what they want to eat. They can pay for it too! I'll just make little side dishes.