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Rib Roast -- Medium Rare to Well Done?

I have two questions for you experts:

(1) I have read many, many posts telling me what the temperature of the roast should be when taking it out of the oven to end up with medium rare. Problem is: they range from 110 - 135 F. What gives?

(2) I have to cook for a group that includes a couple who demand their meat be cooked to well done. While I think that is sacrilege, I can't just tell them they are idiots. Is there any way to cook a rib roast where part of it will be medium rare and another part of it well done?

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  1. Personally, I would cook it to 120 and cut two large slices and pan fry them until "well done". Why ruin a beautiful roast on 2 guests.

    1 Reply
    1. re: lizzer

      Absolutely correct. Or you can take a couple slices off and soak them in natural juices or beef broth until the "eat with the eyes" problem is corrected. I agree, please don't ruin the roast for a couple of guests.

    2. Well, instead of spoiling an entire rib roast for all others, tell them you will reserve the end cuts for them! And if not well done enough, but under the broiler! Or back on a stove top grill.

      Actually, under certain circumstances, such as a feast at Lawry's I love and adore the end cuts as so much flavor! However, meat is still tender and juicy.

      1. You can nuke a red/pink cut until it is done. You could also use the "start at high heat method" and the ends will become more well done than the inner cuts. Pity!

        1. My hubby likes his meat a bit more done than I do, so I carve the ends and save them for him. They also have the bonus of the rich juices conjealed as a coating. He loves his ends and I love my med rare slices.

          Oh stop, now I want prime rib for dinner tonight instead of Christmas!

          1. Definitely do not take your meat out of the oven at 110! That's too early even for me.

            I cooked this tenderloin roast to 135, for example, and it was slightly rare for me. I would go with 140 next time.

            for the well-done crowd, definitely return their meat to the oven/broiler after slicing.


            1. Yes, there is no accounting for some people's taste. We like our meat medium rare and I cook a roast to 125 degrees. The standing time of 10-15 min will bring it to the correct temperature. I have a niece who will only eat well done meat and I nuke her piece till it is good and dead and then grumble about the ketchup she insists on putting on my beautiful rib and tenderloin roasts.

              1. We always have beef tenderloin for Christmas dinner. My MIL insists on well done. I'm a rare girl. Rest of the family medium rare. Hubby cuts a piece off the end and nukes it for MIL. I get mine from the thickest/rarest section.

                1. I say that any person who likes, let alone demands, well-done beef should be disinvited from any future gatherings. Either that or they must bring their own main dish. Well done indeed! Harumph!

                  2 Replies
                  1. re: oakjoan

                    I agree. Cook 'em a hamburger and save the good stuff for those that'll appreciate it.

                    1. re: oakjoan

                      Tell it as it is!!! You are doing them a dis-serviece to cook to their demands; let them know what is the right way to eat, like it or not. I had to cook two separate meals every time my nephew and his wife came over--fresh fish, veges, on and on---now, she eats rare prime rib and much more (she got a palate change at pregnancy)!

                    2. In the restaurant we used to put pieces of prime rib in a warm / hot au jus (beef stock would do) to get them to the requested doneness. It's a bit of a cheat because it changes the colour more that cooking the meat but results in a tender "well done" piece of meat.

                      1 Reply
                      1. I too have done the au jus trick. I also reheat my left over meats whether it is pork, chicken or beef in the appropriate broth/stock. Keeps the meat nice and juicy- while re heating for leftovers.
                        When I make open face either beef or chicken sandwiches with the leftovers I just heat in the gravy I use to smother the meat, toasted bread and mashed potatoes!

                        1. Thanks to all of you for your suggestions. I ended up cooking it very slowly to 135 degrees and let is rest for 30 minutes. Then sliced it -- it was gorgeous -- and ran the well done folks' portions under the broiler for a couple of minutes. Turned out perfect for them and the rest of us got to eat what we wanted.

                          And to oakjoan, you are absolutely correct -- they should never be invited again -- not just for their lack of taste in food -- turns out they have a lack of taste that has nothing to do with taste buds.

                          1 Reply
                          1. re: River Rat

                            Cudos! I replied to the posts earlier, as I read them. I am proud of you for getting it right! Happy it all went well

                          2. Man you guys are a tough crowd. I absolutely hate any beef beyond MR but dis-invite? I guess if they're not your family that works. Any way - I did a standing rib roast for Xmas and took it out at 125 and let it rest for 15 minutes. It turned out MR.

                            BTW, for a large crowd, my mom use to do -- cook two smaller roasts...one done to shoe leather the other done to MR.