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Joined Date: Dec 22, 2010
Reviewed Standing Rib Roast
"This is a simple, easy and outstanding recipe. Thanks Emril.
For those who griped about no listing of temperatures, including one comment: "No one should prepare this expensive cut of meat without using and knowing the final oven / cut temperature. This omission is inexcusable from a professional chef." Let me point out that when looking for specific doneness NEVER go by time, ALWAYS go by interior temperature.
• Rare 120°F - 130°F
• Medium Rare 130°F - 140°F
• Medium 140°F - 150°F
• Well 160°F - 170°F
• *Ground Beef 160°F
*The United States Department of Agriculture recommends that ground beef be cooked to internal temperature of 160°F.
Been cooking for over 50 years. Learned from Grammy.