Re: [CH] Non-Chile: Prime Rib!
Doug Irvine (dougandmarie@home.com)
Tue, 21 Dec 1999 19:52:20 -0800
David...go buy yourself a good, oven proof meat thermometer. You will
never be sorry, and they aint that much money, then cook it until it is
done to whatever doneness you wish, remeber that the center will be more
rare than the outside, so cook it until the thermometer reads, rare,
medium, whatever on the inside....cheers, Doug in BC
Firehouse wrote:
>
> I'm cooking a 20lb cut of Prime Rib for X-mas eve, does anyone have any good
> recipes or helpful hints without making it spicy???
>
> Thanks...........Dave