I wouldn't ever make a prime rib well done. Or any good steak for that matter. Medium at the most is how I like it.

If you want it medium-rare, than just stick to the original cooking time indicated in the recipe, and use the thermometer to gauge the internal temperature as per the instructions in the recipe.

If you stick to about 20 minutes a pound at an oven temp of 350 degrees, it should come out medium-rare. Just make sure to use that internal thermometer. You'll be fine.



Don Cardi cool

Five - ten years from now, they're gonna wish there was American Cosa Nostra. Five - ten years from now, they're gonna miss John Gotti.