Holy crap...

[XC700116]

Our rule of thumb.....
Prime rib is cooked rare to medium rare on the ends.
If you like well done, take you slice to the nuker and have fun.

^^This, thankfully in my family it's pretty much universally rare-medium at the most. My older brother normally does the cooking but last year I had him do it so the center cuts were nearly raw, ie not even warm but still had a nice crust on the outside. The center cuts were leftovers then and I took them and blackened them Cajun style the next night, turned out about medium and they were AWESOME!!!

[BuffCyclist]

Growing up, my dad always saw it like this: If its not bloody and raw in the middle, my one job of cooking the prime rib was a total failure.

Stepmom hated raw meat, so my dad would cook the prime rib, we'd start eating it while her few slices went back in the oven to dry out. Everyone was always doing this when we saw that dry piece come out

[buffalobo]

Pot luck with friends tomorrow, I am taking my 2 best elk roasts. Cooked to BBB, sliced to approx 1" and finished on the grill to whatever grade of done each person desires.

BBB = buckin, bawlin and bleedin.

[theGinsue]

Our rule of thumb.....
Prime rib is cooked rare to medium rare on the ends.
If you like well done, take you slice to the nuker and have fun.

My wife and daughter plan to nuke theirs.

I've prepared 1 Prime Rib in the past, and it was good, but this time I wanted it awesome. I did a lot of research this year and really loved the info I got from this page. It gave me all of the info for ordering it right (start at the small/ribeye end, 10lbs, bones cut off but tied onto the roast for flavor, ...).

Just to not freak everyone out (I think I'm the only one who can eat it properly - rare), I think I'll go for Medium Rare in the middle (125* in the middle). This ought to keep the howling done to a minimum.

[theGinsue]

BBB = buckin, bawlin and bleedin.

Nice. If I can remember this, I'm going to steal it.

ETA: I forgot to mention: I bought a Standing Rib Roast (official name for Prime Rib since the USDA CONSIDERS "Prime" to be a meat grade and not all Prime Rib Roasts are "prime" grade) 2 years ago for Christmas but for whatever reason we went another route. The roast went into the freezer and got buried. I found it while digging through the freezer this last summer and was mortified to see it had freezer burn. I pulled it out & thawed it. I cut off the bad parts which was almost a quarter of the roast (saved it to make beef stock). I then cut the remaining roast into steaks and noticed the odd color to the internal fat. It seemed familiar but I researched it and sure enough, what I had was 7 - 2" thick AGED (albeit, from the freezer) beef steaks. I grilled 'em up and they were un-arguably the best steaks we've ever eaten. Averaged about $10/ea from my initial cost, but they would have cost more than double that at a restaurant. Of course, I won't treat a cut of meat like that again, but at least I didn't have to throw it all out.

[kidicarus13]

And that's why we went with NY strips.

Preferred over prime rib in my house. Maybe we're redneck, I dunno.

[blacklabel]

I can't do a prime rib to save my life and we generally prefer NY strips.

[Sharpienads]

Never been a fan of prime rib. NY Strip is also my fav. But whatever floats your boat!

[KS63]

Went with a 10lb cryo-vac NY Strip instead of rib roast. It was $3lb cheaper than rib roast. Going to prep and cook it the same as rib roast. Med rare MAX! If you want more done than that, I've got some stew meat I could throw in the microwave for you.

[ChadAmberg]

That 80-100$ piece of meat will be about 12 bucks on Thursday if you can wait and they have any extra.