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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