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Expert Q&A

	By Leanne Ely Leanne Ely, C.N.C., Certified Nutrition Consultant

I plan to cook a 10-pound prime rib medium-well. Any tips?

You're going to cook a prime rib medium-well? Horrors! I don't think I could in good conscience help you ruin in perfectly good, innocent primo piece of beef!

First off, you MUST have a meat thermometer. No way around it, this is a piece of kitchen equipment that is a must-have. If you HAVE to, you cook it.

Here's a great recipe:

10 pounds prime rib roast
8 cloves garlic, sliced
Salt and freshly ground black pepper to taste
1/2 cup Dijon mustard

Make slits all over the rib roast with a knife and insert slivers of sliced garlic throughout the roast. Cover with salt, freshly ground pepper, and mustard. Use lots of Dijon.

Put the roast on a rack in large roasting pan, covered. Cook at 500 degrees F for 60 minutes. Turn oven to 300 degrees F, take off the cover and cook for 20 minutes. Turn the oven off and check meat thermometer for desired doneness. When it's where you want it, pull it from the oven. You will want the temperature between 140 degrees F (which is medium) and 160 degrees F (which is well-done).

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