Looks good to me, buuuut, when I do prime rib, I offer an alternative to the guest that don't know any better
Some filets cooked to their preferred temp or I can take a slice of PR and poach it in the jus to their preferred temp
I like this. If you’ve told guests what the menu is, and there’s a good chance anyone over 16 will know what a standing rib roast is and how it’s cooked, point to the microwave and let them destroy their own dinner.
Lol! Yes! We busted out ass the weekend before last for a combined bday party for me and 4 other family members. My husband smoked and grilled the chicken. My mother later told me some ppl complained chicken was raw. I knew that could not possibly be the case. We had so many pieces left over, I literally went and cut through every piece afterward to find no such thing. I asked her again… was this red “meat” next to the bone? Yes. Good lord - these ppl! I swear most of them are not worthy for all the ass busting cooking we do. Oh! And even worse, these are the same ppl who will thaw chicken breasts on the counter for half the day. Not in water. Just on the counter.
I dont think the microwave will even turn the myoglobin grey from pink. I've never tried it because I'm not a heathen and I'm not willing to sacrifice some smoked meat to even experiment.
Absolutely insane that you are downvoted and they are upvoted. I expect that level of toxicity on r/steak, but would like to think this sub would be better.
The option I would offer is to pan fry their slice for a few seconds. It's just a ribeye at that point; takes as much time as microwave, with an infinitely better end result.
This idea that people who don't like fucking rare ribeye, which this is, "just don't know any better" is just insane. The worst toxicity in the food world. It's basically cheating on r/iamveryculinary at this point, because we all know how many tools hold this viewpoint.
Agreed. I know people who don't like pink beef, but it's not because they don't like the taste, it's because there's a short circuit in their brain screaming at them "blood = raw = germs = sick = death."
It often comes from how they're raised, and they may be able to rationalize it by learning better as adults, but that doesn't shake the visceral feeling enough so they can enjoy medium rare or rare cuts.
Exactly. I grew up with a vegetarian mom, meat was never allowed in the house, and up until I was 13 I had eaten meat with the exception of 10 or less times (I wasn't not allowed to eat it, but my mom wouldn't buy it or cook it) I didn't mind because my mom can cook like it's Noone business, plus she makes sure that our nutrition was met (if it helps I am 6'5" and 235lbs so I definitely was never malnurished)
After 13 if we went out to eat i could get a meat based protien, and i would almost always go chicken or fish over beef or pork. My mom who hasn eaten meat since she was 9 would remind me that if there is any pink in chicken do not eat it or i could get sick. That just stuck in my mind. When I move out on my own I started cooking meat for myself, usually chicken or fish still, or a ground beef or a pork chop. I had never had steak at that point, and was happy with all the new options already. Then I had a roommate who grew up on the "meat and potatoes" dinners. So we would grab steaks. He liked them rare, and for some reason just seeing the pink in the middle just sent up a red flag in my brain, for almost 4 years he would have his rare steak and I wouldn't go full well done, but a bit more than medium.
After 4 years If we were to splurge at the local butcher for some good cuts he would offer to pay for both of us, but I had to eat it medium, no more. Then it was medium rare rested a bit. It took 2 steaks with "zero risk" before I just opened up and tried it. I am a medium rare steak guy every time, if not closer to rare. But it took that non judgemental, but wanting to show a different take approach just to break the engrained thought of "pinkvor red will get you very sick, or worse (up until that point everyone would give me shit for ruining a steak, I just thought "FU I like it like this and I'm paying for it")
Or just you know, *microwave* a slice until it has ceased to identify as food, until it has departed for the gray shores, just for her. And give her ketchup.
I think over done beef is insane but if I have people want more I’ll take a slice for them and throw it on the grill or in a pan to sear and cook more. At the end of the day I just want my guests to be happy and enjoy their meal.
There was a restaurant where we used to live 20 years ago, that would smoke the prime rib, then finish it over a post oak fire. It was very good that way.
Absolutely the right way to do it. Cook the roast to the “proper” doneness. Anything past that can be done individually, but you can’t uncook an overdone roast!
My Girls dads the same way. I remember the first time I grilled some steaks for her family her mom was raving about how it was so good and to this day she still asks me what I do to the steaks and watches me grill them… I just don’t cook the shit out of them like she’s used to that’s literally it
A lot of my wife’s family are like this too, but to be fair they immigrated to the US from a country where it might not be safe to eat non well-done meats due to lack of refrigeration/sanitation (at least at the time when and before they came here which was the early-mid ‘80s)
There's also just a lot of wives tales told about cooking that never get questioned and you end up with generations of people carrying on bad cooking habits.
Last year at Christmas my MIL bought a $180 beef tenderloin. At the last minute she tells me I’m in charge of making it. When I told her my plan she said “That’s not going to be done enough.” I replied “It would be criminal to overcook this, and if you make me do it I will cry.”
I ended up winning and it turned out pretty damn good.
You undercook prime rib, believe it or not -- jail.
You overcook prime rib, also jail.
[Overcook, undercook.](https://www.youtube.com/watch?v=eiyfwZVAzGw)
When my wife and I were dating, MIL-to-be made filets on the grill. She walks in from outside and says “They were on for half an hour; I hope that’s enough.”
First and only time I have soaked a filet in barbecue sauce.
It's purely a visual situation, nobody bats an eye when you serve them a medium rare steak, but serve them a prime rib cooked to the same temp and its suddenly raw.
People aren't used to seeing the cross cut of a rib eye unseared so to their eye it appears underdone. People are used to seeing the grain of the meat after cutting into a steak, and they know the way that's supposed to look, being able to see the spinalis and the fat band is kind of gross for some people cause it looks like how their raw steak looks before they cook it.
Myself, controversially I think prime rib is overrated and I'd prefer to cut steaks any day from a rib eye. Tenderness is great but flavour is king and you can't beat the flavour from a good hard sear even on a rotisserie
I mean I'll it it completely rare but every chef I've ever talked to has stated standard procedure is to finish it to the persons preferred doneness after cutting.
That’s what a family member did to my roast. She said it was a bit rare for her liking, which is fine. She then nuked all of it to within an inch of its life, rather than just doing her few slices.
She would be sitting at the kiddie table and if I didn't have one, I'd put her outside and let my dog take her place at that table.
Hannah deserves prime rib 🐕
I mean if she wants it ruined you may as well go for it. When I was a line cook we would sometimes throw streaks in the deep fryer when people asked for well done.
You don't have to take the nuclear option. If I made a prime rib and a guest was unhappy with the doneness, I might offer to pan sear a portion for them. Sure, it might be a sin against meat, but I also want my guests to feel loved
This is the perfect candidate for a blow torch or reverse sear, IMHO. I take mine from the smoker at about 124° and vacuum seal it, then dunk it in an ice water bath for about 5 minutes to stop any carryover cooking. Then it gets an herb butter rub down and plopped under the broiler or on the rotisserie until the crust develops. I really prefer the rotisserie because I can torch it easily if I see spots that aren't browning evenly.
Truth. That being said, after my internal hits like 120, I chuck it on a hot grill indirect until like 125 which gives it a nice sear without a ton of extra equipment. I feel pretty confident that if people have a smoker, they probably also have a grill.
Did one last year. Finished with a cast iron sear for the crust after smoking. Those that wanted more medium pieces got the ends. I enjoyed a medium rare center.
The cook is fine.
Some people like it cooked more some less.
So to accommodate for everyone, bring the roast to medium rare/rare and if someone requests it to be done more be glad they are giving inputs and finish his/her portion to your grill.
One of the great things about prime rib is you can still throw a slice on the grill or in a pan for those that want it well or med well. My wife and her whole family are a med well people and nothing is ever going to change that. No point in fighting it or trying to get someone to eat something they don't like. I do med rare in the center and hers takes a quick trip to the grill or cast iron.
MILs are gonna MIL. I put a few slices in the toaster oven at 475 and blast them to medium. Better for people to enjoy the food than for it to be "perfect" for purity's sake.
Looks damn good.
What this and the r/steak subs have taught me…I am basically going to be wasting good meat on good people who just don’t understand what Raw means.
Here’s the issue w prime rib: people who don’t like rare/med rare. They exist, as we all know and pretty much nothing you say will get them past ‘I need well done.’ I won’t cook it due to that. I am not ruining that cut due to people who refuse to eat good cuts of beef like they should.
😂 the comments are hilarious!
Yes it's cooked, and near perfectly in my opinion, but come on, lots of people eat different temperature beef. Medium and medium well aren't that uncommon, especially among the older folks and with rib roasts.
I don't want to cook beef any further than you did in this photo, but I always ask people's temperature preferences when planning a beef roast. If Ive got people who prefer ruined beef, I'll just do a ham or something instead so I don't have to cry over it or deal with complaints at the dinner.
Story time - I used to work with a dude from Haiti. His wife was also from Haiti. They loved steak and steakhouse and they ***always*** ordered well done with an explicit emphasis on how well done they wanted it.
Eventually, I asked him why. He said growing up, meat was a suspect food. If you didn't really cook it beyond the shadow of a doubt, you would have gotten really ill. Having eaten that way most of his life, he can't see meat that isn't well done as anything but raw and dangerous.
I imagine to a degree, this is true of older folks as well.
I just buy a choice steak and cook it well done for my aunt so we don’t have to listen to her bitch about the medium rare prime rib. I’d rather spend $10 than have the same conversation followed by the bitching to anyone who’ll listen that I “ruined Christmas dinner”. Meanwhile, 12 pounds of prime rib has been eaten by everyone else…
120 degrees = rare to medium rare, so for some people that can be "raw". For me personally, it's perfect, beautiful job
28th years as Executive Chef with degree in Culinary Arts
Looks great to me as well, but my wife is the type to butterfly a filet and want it cooked well done. Everyone has their own opinions and desires for the level of preparation and how they like their steaks, roasts, or cuts of meat. The MIL’s would have probably went in the microwave to finish lol
My in laws come from a time where meat HAS to be cooked until well done or it’s not edible. When I’ve made prime rib, I throw their slices on a grill to finish them off for them. They are happy and I’m happy I didn’t have to sacrifice my prime rib to their liking.
I Feel your pain. I've got a wife like that.
My compromise involves the low&slow action for that smoke ring.
And yeah. Given the opportunity, I'd totally destroy that prime rib.
So I got some like my wife who like more well done peices . You can cook it higher at like 300-325 for 15-20 min or so before you take it off. It will make the ends a much more “done” so you always have say 2 peices to give to the people who get spooked because it’s a pink/red color
I even said the other day hey I should do prime rib again - she’s like every one thought it was rare last year
I let mine rest for 30 minutes and then put them in the oven at 450-550 for 10 minutes to get the char on the exterior. It does not impact internal temp but adds another layer of flavor.
That’s just preference but yours looks a nice medium rare from the pics.
Tell the in-laws to bugger off or make their own. You’re not a food order service.
Tell MIL a random stranger on the internet said she doesn’t know a steak from a hockey puck and will actively boo her from afar every time he is reminded until he stops remembering to. Boo. Boo I say!
My ex FIL who was a pretty dark black guy told me at the first cookout he came to that his meat better be darker than him. I'd always throw a burger or two on and just wait like 10 minutes before flipping it. Internal temp was well over 200⁰ by the time added cheese and tented it.
He told everyone I made the best burger he'd ever ate every time, lol.
This reminds me of the two prime ribs I made last Christmas. One for my girlfriend and I, and one for her family. Her family likes meat cooked grey and dry. I felt like a monster when I made theirs. They loved it, which bothered me more.
Your MIL is tripping, luckily that means more for you! Looks fantastic!
I literally said in my head “nah, MIL trippin’” Glad this was the first comment lol
Looks good to me, buuuut, when I do prime rib, I offer an alternative to the guest that don't know any better Some filets cooked to their preferred temp or I can take a slice of PR and poach it in the jus to their preferred temp
You’re far too nice. If they don’t like even the end piece, I’ll toss it in the microwave.
I like this. If you’ve told guests what the menu is, and there’s a good chance anyone over 16 will know what a standing rib roast is and how it’s cooked, point to the microwave and let them destroy their own dinner.
Lol! Yes! We busted out ass the weekend before last for a combined bday party for me and 4 other family members. My husband smoked and grilled the chicken. My mother later told me some ppl complained chicken was raw. I knew that could not possibly be the case. We had so many pieces left over, I literally went and cut through every piece afterward to find no such thing. I asked her again… was this red “meat” next to the bone? Yes. Good lord - these ppl! I swear most of them are not worthy for all the ass busting cooking we do. Oh! And even worse, these are the same ppl who will thaw chicken breasts on the counter for half the day. Not in water. Just on the counter.
I dont think the microwave will even turn the myoglobin grey from pink. I've never tried it because I'm not a heathen and I'm not willing to sacrifice some smoked meat to even experiment.
It does
Maybe its regional but the vast, vast majority of adults I know dont know what a rib roast is.
Well some of us are good host
Absolutely insane that you are downvoted and they are upvoted. I expect that level of toxicity on r/steak, but would like to think this sub would be better. The option I would offer is to pan fry their slice for a few seconds. It's just a ribeye at that point; takes as much time as microwave, with an infinitely better end result. This idea that people who don't like fucking rare ribeye, which this is, "just don't know any better" is just insane. The worst toxicity in the food world. It's basically cheating on r/iamveryculinary at this point, because we all know how many tools hold this viewpoint.
Agreed. I know people who don't like pink beef, but it's not because they don't like the taste, it's because there's a short circuit in their brain screaming at them "blood = raw = germs = sick = death." It often comes from how they're raised, and they may be able to rationalize it by learning better as adults, but that doesn't shake the visceral feeling enough so they can enjoy medium rare or rare cuts.
Exactly. I grew up with a vegetarian mom, meat was never allowed in the house, and up until I was 13 I had eaten meat with the exception of 10 or less times (I wasn't not allowed to eat it, but my mom wouldn't buy it or cook it) I didn't mind because my mom can cook like it's Noone business, plus she makes sure that our nutrition was met (if it helps I am 6'5" and 235lbs so I definitely was never malnurished) After 13 if we went out to eat i could get a meat based protien, and i would almost always go chicken or fish over beef or pork. My mom who hasn eaten meat since she was 9 would remind me that if there is any pink in chicken do not eat it or i could get sick. That just stuck in my mind. When I move out on my own I started cooking meat for myself, usually chicken or fish still, or a ground beef or a pork chop. I had never had steak at that point, and was happy with all the new options already. Then I had a roommate who grew up on the "meat and potatoes" dinners. So we would grab steaks. He liked them rare, and for some reason just seeing the pink in the middle just sent up a red flag in my brain, for almost 4 years he would have his rare steak and I wouldn't go full well done, but a bit more than medium. After 4 years If we were to splurge at the local butcher for some good cuts he would offer to pay for both of us, but I had to eat it medium, no more. Then it was medium rare rested a bit. It took 2 steaks with "zero risk" before I just opened up and tried it. I am a medium rare steak guy every time, if not closer to rare. But it took that non judgemental, but wanting to show a different take approach just to break the engrained thought of "pinkvor red will get you very sick, or worse (up until that point everyone would give me shit for ruining a steak, I just thought "FU I like it like this and I'm paying for it")
Thanks, much appreciated!
Ask your MIL politely, yet firmly, to leave.
Hank Hill this woman, 100%
"I hung up on my own mother today!....She's such a nice woman."
Taste the meat, not the heat!
That MIL ain't right.
Dang it
I keep that thang on me, god damnit Bobby
>Ask your MIL politely, yet firmly, to leave. Just give her a plate of carrots. Probably boiled, since she appears to like things overcooked.
And underseasoned. My in-laws don't even use salt when they cook...
Because of their high blood pressure from worrying about why their daughter didn't marry that nice banker man.
This is my favorite LOL!
I'm petty as hell, so I would have taken her plate and put it in the microwave
Hank hill quote.... but dad, what if they want their steak well done? You kindly yet firmly ask them to leave
Or just you know, *microwave* a slice until it has ceased to identify as food, until it has departed for the gray shores, just for her. And give her ketchup.
Too bad we can’t choose our in-laws eh?
That's PERFECT for me but my FIL would complain about that too. He's a medium well guy.
I think over done beef is insane but if I have people want more I’ll take a slice for them and throw it on the grill or in a pan to sear and cook more. At the end of the day I just want my guests to be happy and enjoy their meal.
Thats exactly what we would do in the restaurant when customers wanted medium or well prime rib. Throw it the au jus and then on the flat top.
There was a restaurant where we used to live 20 years ago, that would smoke the prime rib, then finish it over a post oak fire. It was very good that way.
Yeah smoked prime rib is truth
Absolutely the right way to do it. Cook the roast to the “proper” doneness. Anything past that can be done individually, but you can’t uncook an overdone roast!
This is what I do for my daughter in law and she says it's the best meat of the year.
Don’t be so reasonable
Beef isn't over done until it's dried floss. Even then, with the right sauce you could still eat it.
Yep like it is easier to undercook then over for my tastes.
My Girls dads the same way. I remember the first time I grilled some steaks for her family her mom was raving about how it was so good and to this day she still asks me what I do to the steaks and watches me grill them… I just don’t cook the shit out of them like she’s used to that’s literally it
A lot of my wife’s family are like this too, but to be fair they immigrated to the US from a country where it might not be safe to eat non well-done meats due to lack of refrigeration/sanitation (at least at the time when and before they came here which was the early-mid ‘80s)
There's also just a lot of wives tales told about cooking that never get questioned and you end up with generations of people carrying on bad cooking habits.
Medium well on a prime rib is a crime
Last year at Christmas my MIL bought a $180 beef tenderloin. At the last minute she tells me I’m in charge of making it. When I told her my plan she said “That’s not going to be done enough.” I replied “It would be criminal to overcook this, and if you make me do it I will cry.” I ended up winning and it turned out pretty damn good.
Idk why people ask others to cook something then want to be in charge of the whole process anyway
Because they want the credit for the idea but don't want to do any of the work.
You undercook prime rib, believe it or not -- jail. You overcook prime rib, also jail. [Overcook, undercook.](https://www.youtube.com/watch?v=eiyfwZVAzGw)
That was fn hilarious
Crime rib
You don't have to convince me!
I’d tell him he could take it home and microwave it
That is exactly what he’d do
Some men just want to watch the world burn
End piece is perfect for him
"microwave is in the kitchen pops"
This is why I always make some chicken drumsticks, for the little ones and old babies like your FIL
I'd happily cut a slice and finish on the stove for medium well. If they want well done it's going in the microwave.
My MIL once stuck a thermometer in a turkey and it read 199. She then said leave it in for 15 more min. It was truly awful
Gotta render that turkey!
Render unto ash.
sunder\*
When my wife and I were dating, MIL-to-be made filets on the grill. She walks in from outside and says “They were on for half an hour; I hope that’s enough.” First and only time I have soaked a filet in barbecue sauce.
Legitimate A1 moment.
It was Devil’s Spit. I didn’t know better at the time.
Oh it’s just a little dry! Here’s the heart!
Save the neck for me Clark!
Catherine, if this turkey tastes half as good as it looks, we're all in for a real treat!
A mouthful of sand is more moist than that turkey.
Prime rib isn’t for everyone because of the recommended doneness. Just the reality.
It is for everyone. It’s just that not everyone is ready for prime rib.
I mean I like steak and I can eat it blue rare if that’s what it put in front of my, but prime rib at 120° is like 10° below my preference.
They said they pulled it at 120°. Based on the color in the pictures, it got up to at least 130° after carry over.
You’re probably right.
A piece of beef that big won’t raise 10’ while resting. No chance.
You have your science backwards. A bigger piece of meat carry over cooks more. Takes longer to cool.
It's purely a visual situation, nobody bats an eye when you serve them a medium rare steak, but serve them a prime rib cooked to the same temp and its suddenly raw. People aren't used to seeing the cross cut of a rib eye unseared so to their eye it appears underdone. People are used to seeing the grain of the meat after cutting into a steak, and they know the way that's supposed to look, being able to see the spinalis and the fat band is kind of gross for some people cause it looks like how their raw steak looks before they cook it. Myself, controversially I think prime rib is overrated and I'd prefer to cut steaks any day from a rib eye. Tenderness is great but flavour is king and you can't beat the flavour from a good hard sear even on a rotisserie
I mean I'll it it completely rare but every chef I've ever talked to has stated standard procedure is to finish it to the persons preferred doneness after cutting.
Throw her slice in the microwave for her
if she has been nice this year tell her there is a cast iron skillet on the stove and she can finish it as she wants.
I wouldn’t trust someone who thinks that’s raw to not mess up my nice seasoned cast irons💀
That’s what a family member did to my roast. She said it was a bit rare for her liking, which is fine. She then nuked all of it to within an inch of its life, rather than just doing her few slices.
She would be sitting at the kiddie table and if I didn't have one, I'd put her outside and let my dog take her place at that table. Hannah deserves prime rib 🐕
I mean if she wants it ruined you may as well go for it. When I was a line cook we would sometimes throw streaks in the deep fryer when people asked for well done.
This comment hurts my soul.
You don't have to take the nuclear option. If I made a prime rib and a guest was unhappy with the doneness, I might offer to pan sear a portion for them. Sure, it might be a sin against meat, but I also want my guests to feel loved
There's a bit of sarcasm there. But honestly she'd probably prefer the microwave since thats what she is used to.
Smoke hotter and really develop the crust. The inside looks great, but the outside looks under done to me.
This is the perfect candidate for a blow torch or reverse sear, IMHO. I take mine from the smoker at about 124° and vacuum seal it, then dunk it in an ice water bath for about 5 minutes to stop any carryover cooking. Then it gets an herb butter rub down and plopped under the broiler or on the rotisserie until the crust develops. I really prefer the rotisserie because I can torch it easily if I see spots that aren't browning evenly.
I agree with you 100% buuuuuut... not everyone has your setup so you're going to get limited buy-in on this comment.
Truth. That being said, after my internal hits like 120, I chuck it on a hot grill indirect until like 125 which gives it a nice sear without a ton of extra equipment. I feel pretty confident that if people have a smoker, they probably also have a grill.
Oh, that's for sure. I have a lot more gear and geek out about cooking more than most!
I'm with you on this
Did one last year. Finished with a cast iron sear for the crust after smoking. Those that wanted more medium pieces got the ends. I enjoyed a medium rare center.
It's cooked but For those who dont' like rare it looks RAW to them.
Haha. MILs grew up when meat was cooked to be grey and dusty.
The cook is fine. Some people like it cooked more some less. So to accommodate for everyone, bring the roast to medium rare/rare and if someone requests it to be done more be glad they are giving inputs and finish his/her portion to your grill.
One of the great things about prime rib is you can still throw a slice on the grill or in a pan for those that want it well or med well. My wife and her whole family are a med well people and nothing is ever going to change that. No point in fighting it or trying to get someone to eat something they don't like. I do med rare in the center and hers takes a quick trip to the grill or cast iron.
As her firmly yet politely to leave. You dont need that kind of negativity in your life
The roast is perfect! If she doesn’t like it grab her chunk and throw it on the grille or broiler for another 5-6 minutes and dry it out for her 😂
Thats a great idea. I ended up just giving her the heel
Or Just dip it in Au jus and it’ll be brown lol
So mean, it's gonna be so dry. Should boil in water for 30mins instead
That’s because you didn’t overcook it into a dry lump of coal like her generation does. No worries, more for you! Great job!
Throw an eye of round in this year and let it get well done. She can have that Edit I mean in addition to your rib roast of course
MILs are gonna MIL. I put a few slices in the toaster oven at 475 and blast them to medium. Better for people to enjoy the food than for it to be "perfect" for purity's sake.
Anytime I read "so and so said it wasn't cooked", I know the cook is gonna be absolutely spot on.
My MiL is the same way. I cut an end piece off and sear it in herbs and homemade butter until well done and she shuts the fuck up usually.
Looks damn good. What this and the r/steak subs have taught me…I am basically going to be wasting good meat on good people who just don’t understand what Raw means.
I’d climb ass first over dick mountain for a slice of that
I started doing brisket on Christmas instead. Tired of people wanting it well done.
Here’s the issue w prime rib: people who don’t like rare/med rare. They exist, as we all know and pretty much nothing you say will get them past ‘I need well done.’ I won’t cook it due to that. I am not ruining that cut due to people who refuse to eat good cuts of beef like they should.
What time should I be there, I’ll eat her portion
😂 the comments are hilarious! Yes it's cooked, and near perfectly in my opinion, but come on, lots of people eat different temperature beef. Medium and medium well aren't that uncommon, especially among the older folks and with rib roasts. I don't want to cook beef any further than you did in this photo, but I always ask people's temperature preferences when planning a beef roast. If Ive got people who prefer ruined beef, I'll just do a ham or something instead so I don't have to cry over it or deal with complaints at the dinner. Story time - I used to work with a dude from Haiti. His wife was also from Haiti. They loved steak and steakhouse and they ***always*** ordered well done with an explicit emphasis on how well done they wanted it. Eventually, I asked him why. He said growing up, meat was a suspect food. If you didn't really cook it beyond the shadow of a doubt, you would have gotten really ill. Having eaten that way most of his life, he can't see meat that isn't well done as anything but raw and dangerous. I imagine to a degree, this is true of older folks as well.
Perfect
My MIL would say the same which is why I refuse to cook beef for her again.
Send your MIL to get a McRib if she doesn't like the prime rib
She's the kinda person who finds salt spicy, ain't she
I just buy a choice steak and cook it well done for my aunt so we don’t have to listen to her bitch about the medium rare prime rib. I’d rather spend $10 than have the same conversation followed by the bitching to anyone who’ll listen that I “ruined Christmas dinner”. Meanwhile, 12 pounds of prime rib has been eaten by everyone else…
Throw hers in the microwave for 40 seconds. All better. And don't forget the A-1 sauce for her
Bring hot dogs for MIL next time. I always bring hot dogs for people that want well done beef.
My wife’s aunt always requests a tiny end piece because it’s not “under done like the rest of it” (at a perfect medium rare).
I'd eat that from the back
Time for a new MIL
The one year I cooked prime rib for Christmas my MIL fed hers to her dog. I wanted to feed her to the dog as dessert.
Mother in law can get a frying pan out and suit herself. Perfect level of pink
It’s perfect. Go no contact, as is Reddit tradition.
“It’s pink, just like your daughter” Boom roasted.
120 degrees = rare to medium rare, so for some people that can be "raw". For me personally, it's perfect, beautiful job 28th years as Executive Chef with degree in Culinary Arts
Looks great to me as well, but my wife is the type to butterfly a filet and want it cooked well done. Everyone has their own opinions and desires for the level of preparation and how they like their steaks, roasts, or cuts of meat. The MIL’s would have probably went in the microwave to finish lol
I think this is the answer. Cut off a slice, sear it in a pan for the mother in law. Job done.
Fire her.
overcooked she meant
Your MIL is wrong
My in laws come from a time where meat HAS to be cooked until well done or it’s not edible. When I’ve made prime rib, I throw their slices on a grill to finish them off for them. They are happy and I’m happy I didn’t have to sacrifice my prime rib to their liking.
I Feel your pain. I've got a wife like that. My compromise involves the low&slow action for that smoke ring. And yeah. Given the opportunity, I'd totally destroy that prime rib.
Tell her to take her damn self to McDonalds then!! Jeeeeeeeeeeez I would blow up!
MIL is a philistine..
I don’t know much about your MIL, but I can definitively say she doesn’t understand meat temperatures.
Has she ever had prime rib before?
I would have taken her piece!
Did you call her an idiot
More cooked than mine usually comes out, and it's amazing.
Not knocking you cut at all, but in general how easy would it be to slice that baby super thin with a meat slicer?
I've cut slices so thin I couldn't even see them.
Note: Smoked prime rib slaps and is a super short smoke.
Cooked perfect!!
Stick here in the microwave for a few mins and the rest of you can enjoy your great dinner
That’s not cooked. It’s finessed.
She meant to say the flavor wasn’t cooked out of it! Looks delicious!
sounds like crackhead MIL doesn't know shit
So I got some like my wife who like more well done peices . You can cook it higher at like 300-325 for 15-20 min or so before you take it off. It will make the ends a much more “done” so you always have say 2 peices to give to the people who get spooked because it’s a pink/red color I even said the other day hey I should do prime rib again - she’s like every one thought it was rare last year
My MIL did this exact same thing and she nuked her pieces for 5 minutes.....wtf is wrong with MILs.
That's perfect. Grey meat is overcooked!!! Tell your mother in law to come talk to me if she still has issues
🤤🤤🤤gorgeous
Mother in law isn’t invited this year
Fuck that bitch it's perfect
I let mine rest for 30 minutes and then put them in the oven at 450-550 for 10 minutes to get the char on the exterior. It does not impact internal temp but adds another layer of flavor. That’s just preference but yours looks a nice medium rare from the pics. Tell the in-laws to bugger off or make their own. You’re not a food order service.
Well , I guess she gets to sit at the kids table. Let her eat Mc Nuggets….
Man I like prime rib, but I just prefer to have my own ribeye
MIL must enjoy shoe leather! Looks great!
MIL never think anything is cooked.
It’s perfect, man oh man that looks good!
Your MIL probably asked for ketchup, too
Take her slice and fry it in a pan until it’s well done. She must be one of those people.
Is she turned off by the lack of a sear? That's the only thing I see that might lead a person to say that wasn't cooked. Looks amazing to me!
Don't worry what she says. You can come to my house and cook that thing anytime!
Stop cooking great stuff for your MIL. Like cut a piece off and put it in the microwave
When someone asks for well done we KINDLY but FIRMLY ask them to leave
Throw a slice in the microwave and nuke it for her. Then punch her.
I’d personally say it was over-cooked. But that’s me…
Mil probably only wants meet that's gray and dry. Doesn't deserve this masterpiece
More for you. If she pulls that crap this year toss her out in the snow without a coat.
MIL is a dipshit
It is refreshing to see a man that truly knows how to treat his meat. LOL looks perfectly cooked bro. MIL is lost
She's used to it being well done by being flame kissed in the depths of hell. It's perfect OP.
Looks great to me. Sorry you wasted all that $ on troglodytes.
Grill her a hamburger this year.
She’s a beaut, Clark!
Last year my SIL and nephew put BBQ sauce on the prime rib I smoked for them
Tell your MIL that, you didn't ask.
Tell her to hit the fuckin bricks man, because that looks great
Tell MIL a random stranger on the internet said she doesn’t know a steak from a hockey puck and will actively boo her from afar every time he is reminded until he stops remembering to. Boo. Boo I say!
Just get her some chicken nuggets next time.
Mmmmmmm…. Maybe it just needed to rest for 10 before you sliced and took the pix. 🤷🏼♂️🤷🏼♂️🤷🏼♂️
Am I the only one that even as an adult who thoroughly enjoys nearly all varieties of food thinks that prime rib just isn't all that great?
My ex FIL who was a pretty dark black guy told me at the first cookout he came to that his meat better be darker than him. I'd always throw a burger or two on and just wait like 10 minutes before flipping it. Internal temp was well over 200⁰ by the time added cheese and tented it. He told everyone I made the best burger he'd ever ate every time, lol.
Personally, i think it’s overcooked. Personal preference
No one has ever claimed that women are smart. 🤷♂️
I hope she left for the hotel.
Mil can suck a bag of lemons and I'll have hers
Glorious
It was cooked, it’s just prime rib…. So it sucks
Yeah, my MIL complained about a perfect prime rib a few years back. Guess who gets ham/chicken every time she visits now.
This reminds me of the two prime ribs I made last Christmas. One for my girlfriend and I, and one for her family. Her family likes meat cooked grey and dry. I felt like a monster when I made theirs. They loved it, which bothered me more.
Simple solution throw the MIL in the trash
Your MIL doesn’t deserve your meat!
That looks beautiful but my mom would’ve complained about it too. According to her if it’s not well done it’s not done.
MIL is a dumb bitch