Replies to post #25694 on Got A Great Recipe To Share???? (FOOD)

[janice shell]

I like it rare, too. As you say, it's easy enough to cook it that way, but I like deli stuff quite thinly sliced, and I don't have an electric slicer, which is the only kind that would give me what I want.

So I ask the people at the deli counter to show me the beef so I can be sure it's rare enough. And then I ask them to show me one slice so I can be sure it's thin enough.

[BullNBear52]

You start the roast beef at 500 just to crisp the outside then I lower the temp and cook till it is rare in the middle using a meat thermometer. I'll buy a bone in 3 ribs and they'll tie it up for me at the meat section. I also coat the outside liberally with garlic salt which makes the fat crust on the outside especially tasty. Though pricey we can get 2-3 meals out of the whole works.

I'd be lost without my meat thermometer.
https://www.thermoworks.com/executive-series/

When I worked in a restaurant they cooked all their prime ribs to rare. If you wanted well done you'd hope for an end cut. Anything above medium rare they had a bucket of au jus on the steam table and they'd dump a slice of RB in it for medium to medium well to get rid of the pink.

https://40aprons.com/au-jus-recipe/