For Christmas dinner I'm getting a 5 lb. boneless rib eye roast (choice grade). I've already scanned the boards for recipe ideas which are so helpful.
But I'm unsure about what to do for this situation: I like my beef med-rare, my husband & FIL like medium. But my MIL will only eat well done.
I seem to have a few options, but I'd like some feedback about the options.
1) Should I just start with a high temperature roast and then drop it? This seems to be a method to get varied doneness, but I'm worried I would over cook the whole roast.
2) Or should I cut the roast into 2 pieces and just over cook one of them to satisfy the MIL?
3) Cook the roast to med-rare/ medium-ish & let it rest, then cut off portions for MIL and put them back in the oven to cook to well done.
Thoughts on the best way to get this done? Other options? What would you do?
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