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One likes it well done - Prime Rib Dilemma

wincountrygirl Dec 28, 2011 01:58 PM

Hi all - I am making a prime rib on Saturday night - just six of us. I'm investing in a pricy piece of meat and will cook it to medium rare. Here is my problem - one person likes their meat well done - no pink at all. I will need to put her piece back in the oven or broiler, but since the meat needs to rest before I carve it, she will wait a while for her meat. Does anyone have any other suggestions? What about cutting off a piece before I cook it?

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  1. ROCKLES RE: wincountrygirl Dec 28, 2011 02:02 PM

    Usually the end cut will be done well enough for that one person, otherwise when its done, cut off the end cut and broil quickly to remove the last of the pink.

    2 Replies
    1. re: ROCKLES
      Val RE: ROCKLES Dec 28, 2011 02:05 PM

      And this is the BEAUTY of such a luscious cut of red meat...yes, the end cut usually satisfies those who love it that way...I actually enjoy it BOTH ways on the "rare" occasion that I eat it...LOL! You should be fine as Rockles says!

      1. re: Val
        wincountrygirl RE: Val Dec 28, 2011 02:33 PM

        I love the end cut too. All the flavor is there. Thanks -that looks like the best option.

    2. visciole RE: wincountrygirl Dec 28, 2011 03:03 PM

      I would cut off the end piece after you take it out of the oven, and while the big part rests, let it cook a bit longer with the cut side exposed. You won't have much time to rest it, but you could spoon some of the pan juices from the rarer part over it to make up for that.

      4 Replies
      1. re: visciole
        ROCKLES RE: visciole Dec 28, 2011 03:08 PM

        hmm, would you lose some extra juice by cutting that quickly? especially a complete cut like that? I probably would let the meat rest before cutting off the end

        1. re: ROCKLES
          magiesmom RE: ROCKLES Dec 28, 2011 03:32 PM

          me too. Also, after it rests it might just be done enough.

        2. re: visciole
          wyogal RE: visciole Dec 29, 2011 05:49 AM

          No, don't slice it at all before it rests. The juices will run out of the rest of the roast.

          1. re: visciole
            wincountrygirl RE: visciole Dec 29, 2011 05:59 AM

            That will ruin the rest of the meat. Cutting into it means it will not rest.

          2. s
            sparkareno RE: wincountrygirl Dec 28, 2011 03:36 PM

            I know this sounds blasphemous to do to a prime rib but could you just nuke her slice to get rid of the pink? Of course, you don't want anyone to see you doing this. LOL. I wouldn't want to cut off a chunk before resting it and you don't want it to cool off before hers gets to medium.

            1. w
              whinendine RE: wincountrygirl Dec 28, 2011 04:22 PM

              This is just a thought and I haven't tried it. Cut off one piece at the beginning and roast it in a separate pan. It'll cook faster so you'll need to adjust for that.

              1 Reply
              1. re: whinendine
                wincountrygirl RE: whinendine Dec 29, 2011 03:42 AM

                I thought of that - I'm picking it up today and I'm going to ask the butcher what he thinks - maybe he can do it for me so it's a nice slice.

              2. j
                joonjoon RE: wincountrygirl Dec 28, 2011 04:31 PM

                Microwave it. Or throw her piece in the garbage.

                1 Reply
                1. re: joonjoon
                  sparkareno RE: joonjoon Dec 28, 2011 04:58 PM


                2. SnackHappy RE: wincountrygirl Dec 28, 2011 05:11 PM

                  Microwave it. I'm dead serious. It's not going to do any more damage than sticking it back in the oven, and it'll be a lot quicker and easier.

                  2 Replies
                  1. re: SnackHappy
                    wincountrygirl RE: SnackHappy Dec 29, 2011 03:43 AM

                    I think microwaving gives food a terrible taste and texture. I don't microwave anything except to warm up.

                    1. re: SnackHappy
                      gbque RE: SnackHappy Dec 29, 2011 04:59 AM

                      Believe it or not the microwave is a great way to add doneness to a cut of meat without torching it. I use it all the time. I agree WCG that it can add an off flavor but the key is to do it at a really low power. When I cook tenderloin for my wife I will pull hers at the same time as mine and quickly throw it in the microwave for about 30 seconds on power 4. I'll then let it rest as mine is resting. Her steak comes out just as juicy and flavorful as mine only it's brown all the way through. YMMV

                    2. h
                      Harters RE: wincountrygirl Dec 29, 2011 04:03 AM

                      The MiL will only eat beef that is extremely well done. Cremated if you will. I wouldnt serve it at home if she was coming. However, if there was no alternative, I'd cut off her serving while the rest of the joint rests. And cook it more - microwave, pan, whatever - MiL clearly doesnt give a shit about good meat so why should I give a shit about what I put in front of her.

                      1 Reply
                      1. re: Harters
                        wincountrygirl RE: Harters Dec 29, 2011 06:01 AM

                        Again, cutting off her piece before the meat rests means that the meat will not rest I would have to wait until the meat rests,then cut off the piece and continue cooking her piece.

                      2. b
                        Budser1228 RE: wincountrygirl Dec 29, 2011 05:46 AM

                        I just did Prime Rib for 30 people and it came out the perfect medium rare. Anyone who wanted it more done just had to place it in the pan of au jus for a few seconds to turn it gray and they happily ate it. I just made sure the au jus was in a larger shallow pan for this to happen easily. The food was served buffet style and it hardly held up the line at all since the au jus was simmering.

                        4 Replies
                        1. re: Budser1228
                          wyogal RE: Budser1228 Dec 29, 2011 05:53 AM

                          Perfect. When I worked at a restaurant that carved roasts on Sundays, that's what we did. Those folks that wanted it more well done, got the slices that went into the jus. There were customers that came every week, and I would slice a few pieces off, put it in the jus so it would be waiting for them when they came.

                          1. re: Budser1228
                            wincountrygirl RE: Budser1228 Dec 29, 2011 06:03 AM

                            Thats a good idea, but I'm only serving 6 so my jus will be in a gravy boat, not a tray since I'm serving family style.

                            1. re: wincountrygirl
                              wyogal RE: wincountrygirl Dec 29, 2011 06:45 AM

                              Then when you are slicing everybody's and hers is too rare, take it to the stove where you have a cast iron pan waiting, plop her end piece in, then while it sizzles, slice a couple more servings, go back and get hers. ta-da. only 6, serving family style, I don't see the dilemma.

                              1. re: wyogal
                                wincountrygirl RE: wyogal Dec 29, 2011 07:43 AM

                                That is the plan - except now my well done person may not come. Too bad I just picked up the meat - could have gotten a 2 rib for lots less $$$

                          2. p
                            phantomdoc RE: wincountrygirl Dec 29, 2011 06:11 AM

                            Cut a piece off before roasting and cook them all together. When the little one burns the big one is ready to rest.

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