Yet another prime rib question

tsinar

So I have a 6 pound prime rib roast for Christmas night. Think I've got my game plan down for the most part based on the suggestions here but here's one I'd like to know;

How do you compensate for the different preferences for rare, medium/rare, etc.? Do you cook it to rare and then slice and finish the others? Cut it in half and cook one to rare and the other to medium?

Thanks!
Tom Street

Smoking Coles

I would cook to the very center is 125. The slices towards the end will be more medium and as you get closer to the center the more medium rare it will be. If someone has a preference for med well or god forbide well, either through their slice back on and finish it by grilling or use a cast iron pan with a little butter to bring up to the temp they want. That's what I would do anyway lol.

WokOnMedium

I use a skillet with heated au jus. If some idiot wants it well done, I just throw their slice in there to swim for awhile.

Basscat

If they want it well done, cook them a hamburger and tell them you will not waste the Prime Rib on them ;-)
The au juice idea is a great way to heat it up or those that like it medium.

Haggis

Basscat has the right idea. Were you cooking at a 4-star restaurant and charging $100 per person (meat only, sides extra) they could have their preference. If they are enjoying your hospitality, they get served the meal the way the chef thinks it should be prepared.