On 11/29/2016 10:26 AM, Dave Smith wrote:
> On 2016-11-29 11:13 AM, jmcquown wrote:
>> On 11/28/2016 9:39 PM, Ed Pawlowski wrote:
>
>>> Is that faster than boiling 15 minutes per pound?
>>
>> I'm sure you were joking, Ed. Who the heck would boil a prime rib
>> roast? Or pressure cook one, for that matter...
>
> We might also ask who would buy a nice piece of steak or prime rib and
> cook it until it is well done.

There are folks who boil their standing prime rib beef roasts????
That's definitely the ruination (IMNSHO) of an excellent cut of beef
when it's cooked to well-done - what a waste, too! DIL prefers all her
meats very well-done (big sigh). However, I refuse to cook any prime
rib roast beyond rare or even medium-rare, at most! But, DIL's portions
are cutomized by further cooking her slice(s) separately to "well done"
in a saute pan. Easy enough that way to accommodate everyone's
preferences, from very rare to quite well-done.

Sky

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Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
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