Did I just hear “oohs” and “aaahhhs”?!!
If you’re a Prime Rib Roast lover, too, but don’t care for taking out a second mortgage to afford to dine out on dinners such as this, you’re going to LOVE this recipe and method!
It turns out perfect every single time, it couldn’t be easier, and will knock the socks off your guests! I have made this for very important company without a single fret, and it’s presentation is truly jaw-dropping!
I’ve never had better at any restaurant in Chicago or New York City. And when I think of the price in comparison, it makes it that much more exciting!
And it really boosts my confidence and makes me feel accomplished in feeling that, wow, I made this?! And you can do this, too, with no trouble at all.
This is my standby go-to recipe for New Year’s Eve, and of course entertaining as well. The one thing I don’t do, as compared to other recipes, is insert cloves of garlic into the roast. But that’s just a matter of personal preference.
I actually prefer slow-roasted elephant garlic that has practically turned to butter and spread on crusty french bread slices to enjoy alongside. But you can certainly add cloves of garlic to your roast if you’d prefer it that way. There’s a lot of garlic in the rub, so any additional is completely up to you.
I also use ground rosemary compared to whole or even crushed. I really don’t recommend using whole, simply because the eating experience just isn’t a very pleasant one. I mean, who enjoys the roof of their mouth and their gums impaled with needle-sharp rosemary “leaves”? Crushed is better, ground is best. 😉
The one secret ingredient that really takes this rub over the top, is the wasabi powder. Yep, you read that correctly, wasabi powder. (Sometimes labeled “horseradish powder”.)
Don’t worry, it doesn’t make it “hot”. Not at all. But it does give it a unique warmth and peppery taste that just can’t be beat! So DO NOT omit it nor decrease the amount. This is just right the way it is.
I’ve adjusted and re-adjusted this recipe several times, and now I’m pleased and confident enough to share it with you all! I’ll also provide as many helpful tips as I can to ensure that yours comes out perfect every time, too!
Nothing’s worse than cutting into a roast and seeing that it’s overdone. *My times are for medium-rare, or a bit towards rare in the very middle of the roast, so if you prefer it more done, just add a bit more time to each of the three steps. Don’t worry, I’ll help you with that in the recipe directions.
So if you have a special event coming up, or a holiday such as Valentine’s Day, or maybe a special anniversary, birthday or just want to share with some friends or family, keep this one in mind!
This Prime Rib Roast is spectacular, and I cannot think of a better dish to serve when you want to impress or just treat someone you love!
Enjoy all, and let’s have a fantastic New Year!
*If your roast seems overly long and smaller around than normally, you'll need to decrease the time by 5-10 minutes per each of the three times to have it turn out rare/medium-rare. And always make sure that what you're buying truly is a "prime cut" and not a lesser, more tough grade. Also, "grass fed" beef will always be a little more tough and "gamey" tasting than beef that has been raised by grass and corn.
Restaurant-Style Prime Rib
Ingredients
Instructions
Notes
**If you prefer it more done, which I don't actually recommend, but if that's what you like, then add the same amount of extra time. *Remember, the ends will be a bit more done than in the very middle, so it's pretty easy to please everyone's taste just as it is. You can always place a few slices for those who prefer it more done in some hot au jus just for a minute or so on each side to cook it a bit further if need be, too. That also works really well.
Any idea how large is the largest size a restaurant might use? Just curious. The only time we go out to eat is to a local place with incredible prime rib. I’ve figured it was the size they are cooking, since my four rib sized ones don’t seem to come out quite the same.
Restaurants? Those that specialize in steak dinners…let’s put it this way…ALL of the top rib meat. (Stand next to a full grown cow…you’ll see what I mean…) This of course isn’t do-able in home kitchens, so my recipe and times are for the public, and not professional kitchens, that work for serving families and company that anyone can make at home.
Made one of these a few months ago, close to an 8 pounder, and it turned out great!! Thank you! So I have a question for you. I’d like to make another for family who helped me move recently. Will need to put two in the oven. What cooking adjustments would you recommend?
Hi, Mike!! So happy to hear that you enjoyed!! *If you bake them side by side, the cooking time will be exactly the same. Hope you’re enjoying your new place!! 😀
I noticed you mentioned a lot of garlic in the tub, but the only garlic in the list of ingredients is garlic powder. Is there supposed to be fresh garlic in the rub as well?
No. There are two full tablespoons of garlic in the rub, which is quite a bit of garlic powder! Not too much, though. It’s just right for this.
I made a 4lb prime rib roast with bone on. It turned out AMAZING! I followed your recipe and used the time you suggested. Bake @ 375 for 30min, off 30min, and bake @ 375 for another 30min. Rest 25min.
Thank you so much for a great recipe!
You must’ve made a very large roast or your oven needs to be calibrated, because I have never had any trouble with this method and I have been doing it this way for more than 20 years. My ovens are spot on, but some ovens can run “slow” or “fast” meaning they don’t reach the proper temp it says. I would definitely check your oven. At least all you had to do was pop it back in until roasted to where YOU like it, and not the opposite. (Have it come out overdone!) Sorry you had trouble, hope you have a Happy New Year!
And by the way, ours (AGAIN) came out PERFECT this year! I cooked a 6 1/2 pound roast and took it out 15 minutes EARLY. 😉
It was a 7 lb roast, definitely not very large. My oven has worked perfectly fine for everything else, and I bake a lot. I really don’t think it’s the oven, but thanks anyway for the suggestion.
Do you have a recipe for Aujus? Or creamy horseradish? I will make my rib roast like yours today !!! Thnx 🙂
Hello, Grace! yes, I do! You can find my Au Jus recipe here:
https://wildflourskitchen.com/2017/11/07/french-dip-steak-sliders-au-jus/
And the way I make my horseradish sauce is super simple! I just add horseradish, to taste, to sour cream! I don’t even usually add any salt or pepper! It’s good just plain and simple. Hope you have a wonderful New Year!
I bought a three lb roast. How should I decrease the seasonings and the time?
I might of miss something how do you scrape the salt off of it when it’s mixed with the spices?
I did a 5.20 lb roast and it came out very rare
They said to leave roast out at room temp for 3 hrs per heat at 500 roast for 26 mins and turn off oven do not open door for 2 hrs it and they claimed it would be med rare wasn’t done very disappointed. I would like to try your was next time.
I’ve heard of that other recipe, too, but scared to try it. Mine works, so I just stick to mine. And I just use the edge of my knife and it scrapes off extremely easily. The salt and seasonings are all mixed together but there’s a lot on there. So I just lightly scrape off most of it, leaving just some of the salt and seasonings behind for flavor. Not too much so it isn’t overly salty and strong on the outside when you eat it. It works perfectly every single time. Hope you try mine, and sorry that the other person’s didn’t work well for you.
Merry Christmas!!!
I could only find prepared horseradish… is it possible to use that? Any help would be greatly appreciated.
Thank you
Hi Amberly!
I would just omit it from the dry rub, and use the prepared horseradish for some horseradish sauce to dip in! (*Horseradish sauce is basically just sour cream, with a little (as much as you’d like), horseradish sauce stirred in.
Is it ok to let it rest 2 1/4 hours instead? We have church late morning and want to eat early afternoon.
That should be fine, Sammy.
Going to try this on Christmas. We bought a 14 lb rib roast, how long should the first setting be for and how long for such a big roast
I’ve made a few monsters, too! And I actually cooked them for the same amount as the times above with excellent results! Bigger doesn’t seem to matter, it’s when people try to make little ones that they can get overdone.
*If you’re super worried, you can always cut it in half, and cook each side by side. That also works!
Hope you all enjoy and have a very Merry Christmas and Happy Holidays!! 🙂
Want to try this for New Years Eve. Can I cook a
A 3 rib roast and a 2 rib roast together. Should I cook them side by side at the same temperature?
I have a 6-lb and a 9-lb roast. Both are different thicknesses. My dad bought them, not thinking about cooking logistics Can I cook them in the same pan side by side at the same temp and everything?
Hi Dottie!
You can certainly cook them together, but since they are so small, you’ll want to shorten the time by at least 15 minutes for each cooking time.
Hi Rebecca!
I would go ahead and cook them in the same pan, then maybe just remove the smaller one before the very last 15 minutes of cooking. (Cook the larger one the full amount of time.) Just so that the smaller one doesn’t get overdone.
Can the prime rib be cooked in a roaster oven instead of my gas oven? Would like to free up my oven if possible
Hello, Ginger! I’ve never done it in a roaster oven. As expensive as prime rib is, I personally wouldn’t want to chance it. I honestly don’t know if it would turn out the same or not.
I would like it medium. I saw a comment about an extra 30 minutes for this. But I it 30 more minutes each step or just the final step back in the oven? Can’t wait to try this Monday
Hello Lainie! Oh, dear. I’ve never cooked it past medium rare… You’ll definitely want to add at least 30 minutes to the first cooking. Then after it rests and you cook it the second time, it may need an extra 15 minutes. I would suggest using a meat thermometer to be more precise. *Remember that you don’t ever want to cook it to the temp that you actually want, as the meat will continue to cook after removing and will raise at least another 5 degrees.
*If it’s a bit undercooked, you can always, after resting, have a pan of warmed beef broth ready in a large frying pan. Submerging the slice of beef will cook it a little bit further. (Last resort, but works well.)
Hi Kelly – I’m going to fix your Prime Rib for Christmas eve this year along with my wife’s cheesy potatoes. What would you suggest for the vegetable to accompany this?
Hello Wayne! And Merry Christmas!
Would any of these interest you? They are my personal favorites, and wonderful with Prime Rib!
https://wildflourskitchen.com/2014/12/22/asparagus-velvety-orange-cream-sauce/
https://wildflourskitchen.com/2013/12/30/oven-roasted-prosciutto-wrapped-asparagus-whole-grain-mustard-butter/
https://wildflourskitchen.com/2013/08/06/country-style-green-beans-with-bacon-brown-sugar-caramelized-onions-sweet-balsamic-vinegar/
A simple “extra” : https://wildflourskitchen.com/2014/11/18/spicy-garlic-chili-pepper-mushrooms/
Or how about a wonderful homemade salad dressing to dress a simple, elegant salad?
You can find all of them here. (I have about 20 homemade dressings from the classics to unique!) : https://wildflourskitchen.com/?s=salad+dressing&submit=
Merry Christmas to you all! Hope you have a wonderful holiday! 🙂
So how do restaurants prepare prime rib and keep warm to serve all evening long?
I’m sure they stagger the cooking. They don’t make them all at once. It’s all in the timing. 😉
What is the oven temp for the second cook after the 1.5 hour rest? 375?
Yes, the same temperature, 375º F. Hope you enjoy, Mark! 🙂
For a roast half the size of your recipe would I cut the cooking time in half or just like 10 minutes or so?
This is the absolute best prime rib recipe ever. This is what we make for every holiday now! Thank you so much for sharing this amazing recipe <3
Awwww, thank you, Lindsay!!! 😀
Kelly, on my tip for larger roast I forgot to mention the loose foil cover during resting of the roast is a must.
Yes, I already say that in my directions, Randy, to loosely tent while resting.
Kelly, for the people with the larger roast than you recommended, this may help. I have tested this over many years and many roast, till I got it just right. It doesn’t matter if on the BBQ or in the oven. If you truly like your roast medium rare like you and I do. I mean with a nice red center working to brown to the outside. You need only this knowledge. Place a meat thermometer with an alarm into the thickest part of the meat into the dead center. You will leave this thermometer there though the whole cooking time. Set your alarm for 127 degrees. When it reaches this temperature pull it out of oven or off the grill. NOW MOST IMPORTANT THING, let it rest for at least 30 minutes or more, Do other things. Watch your thermometer it will go up to or around 135 to 140 degs while resting. You will have the perfect roast ever time like you want Kelly.and yes I try your cooking method, seasoning and it was truly wonderful.
So happy to hear you enjoyed my recipe, Randy! I never have owned a good meat thermometer, and a lot of people don’t have one. So, this is by time, for those of us who don’t have one. But yes, always remove promptly, as meat does continue to cook the first few minutes of resting time. And resting is a must, to let the juices calm down and redistribute back into the meat, so that when you slice it, all the wonderful juice doesn’t run out, leaving the meat dry. Thanks so much for trying my recipe, and for the meat temp tips! Very helpful!! Glad you enjoyed! 😀
How do you use the 3 pats of butter in the seasonings list? This is mentioned only in the ingredients list.
It’s in step 7. Hope you enjoy!
So you put it in the oven uncovered?
Yep. 🙂
I made this last night for my mother-in-law and her friend. I knew they would prefer it cooked medium instead of medium rare so I let it go about a half hour longer and it was PERFECT!! I have. Add prime rib before but this recipe was super easy and excellent. Thank you!
I have made Prime Rib not I have add ugh! Fingers move faster than brain sometimes:-)
Never worry about typos, hon! I’m the QUEEN of them!!! Hahahaha! Sometimes mine are so bad, even I can’t figure out what in the heck I was trying to say!! 😀
Awww, thanks, Sara!! 😀 You made my day! And how kind of you to make it for your mother-in-law and her friend! So happy that it turned out just the way you like it! 😀 I’m sure that your times will be helpful for others as well, who also like it a little bit more on the medium side! 😀 Thanks so much!! 😀
Ok I never write reviews and, when I say “never”, I truly mean NEVER. I just want to help others like me who scoured through millions of recipes and reviews to figure out how to cook a small standing rib roast/prime rib. I bought a 3.7lb, bone in ribeye roast and planned to cook it like a prime rib. I did not have the butcher cut off the bones because I did not know about that method at the time. I ended up using my own seasoning because I despise horseradish more than anything! I used room temperature butter mixed with rosemary garlic seasoning and kosher salt. I let the roast sit on the counter for about 2 hours before I started cooking. Then I cooked it at 375 degrees for 30 minutes, turned the oven off and let the roast sit in there for 30 minutes, then turned the oven back on to 375 and let it cook for another 30 minutes. I started the clock as soon as I turned the oven on, not when it came to temp. I had a meat thermometer in the meat as well and ended up taking it out when the temperature read 133. I put foil over the top and let it rest for about 30 minutes. The temp ended up reaching 138 at the highest. When I cut into it, it was a PERFECT medium rare. My husband devoured it and didn’t talk the entire time. He just kept nodding his head while giving me a thumbs up. Thank you for the great cooking method!
Thank you, Brittany!!!! This is extremely helpful, and I so appreciate you taking the time to share it for everyone!! I’m always cooking for an army, and have never cooked a smaller one. So I was always scared to guesstimate times. I’m sure that MANY people will find this extremely helpful! Thanks again so very much for taking the time to stop by and help!! VERY much appreciated! 🙂 And so happy to hear that the method worked out well for you, too! 🙂
I got this recipe from an employee of mine. It ALWAYS turns out perfectly and is a joy to eat as well as serve to loved ones or guests. Never forget warning: do not open oven door.
How cool is that?! I put this on the internet on several different cooking websites years before I finally got my own, and it has remained very popular for many years, and has even traveled to other countries far and wide! (*Germany for one!) So happy to hear! And happy that you enjoy!
Mine is approximately 15 lbs. Do I double the ingredients?
I would just do a half a recipe extra of the seasonings. And every last bit will be used for sure.
My husband doesn’t like extra seasonings, and I am supposed to watch the salt…can this taste alright with less seasonings ?
I sure wouldn’t see why not, Shirley! You should be fine! 🙂
I followed the directions to a T and the meat came out better than I had hoped for! I was looking for restaurant quality and this recipe delivered. Thank You!
So happy to hear!! Thank you, Randy!!
Kelly,
Thank You so much for the recipe and directions, I have never made a prime rib roast, but I am going to attempt it this New Years Eve…. I know that you touched on this, but do you prefer bone in or no bone? Thank You for your time and response and I will fr sure let you know how my first primer turns out…..Merry Christmas!
Hi Jeff!
So excited that you’re going to make one! I’ve done it both ways, but honestly, we do prefer it boneless. But here’s the thing you should do. Sneaky butchers that only sell them with the bones in, will happily trim them off for you no problem. But, they always charge you full price (the starting weight with the bones). So I have them trim them off, then tell them I want the bones. Make sure they give the whole rack(s) to you, because they are more than happy to keep them for themselves for stews, etc., and something that I make that you’ll love! But boneless is much easier to cook, not to mention slice!! Hope that helps, and if you need more help, feel free to ask away! I’m sure you’ll do fine!! 🙂
What to do with those meaty bones:
https://wildflourskitchen.com/2014/03/11/barbecued-brontosaurus-bones/
I’m reading the replies to the post and I see you said to a commenter that the three cooking instructions for oven settings go as “Oven on,Oven off and Oven on” once again for a second time..So it’s only being turned on twice and cooked for 45 minutes eachtime with the one rest In between.Right?What could I use to make it more of a moist meat besides applying salt?Id like to have some aju at the end of there’s a way for that to be ready along with this.Any suggestions?
This Prime Rib comes out *extremely* moist, so there’s no problem there! I make my own au jus, that I will be adding to my blog very soon! (The store had prime rib on sale for a shocking $4.77 a pound with an in-store coupon, so we picked one up!) I’ll make my au jus to go with it, and post my recipe as soon as I make it! 🙂
And yes, you have the times correct.
*And don’t worry about the salt. Most of it is scraped off and not eaten. And is only on the outside. 😉 Hope that eases your mind. 🙂
we have a large 14.5 lb roast what would the cooking time be for this?
Chad, if it’s a matter of it just being super long, the cooking time would most likely be the same. If it weighs that much because it’s much bigger around, you might want seek advice from your butcher. I would hate to guess and have it not turn out the way you want it. The largest one that I have done was 10 lbs., and it was just longer. I did it for the same amount of time that I always do and it came out right.
Question: Your recipe looks great. I have a 5 1/2 lb rib roast and I want it medium rare. How much should I decrease the cooking times?
I would knock off at least 10 minutes per each cooking step.
Any tips on cooking via a rotisserie on the BBQ??
I’m sorry, Devin, I have never cooked it that way and would not have a clue as to the cooking times for that.
Kelly, the prime rib I got was 11.22 pounds, how long should I cook it? Also in my town I couldn’t get dry wasabi just a paste should I do it the same amount…Thanks
I think that you can use that no problem, though I never have so don’t shoot me, but I honestly think that it would be ok. What I would do in this case, is coat your roast with the wasabi paste first. Then mix the dry seasonings and pack them on. You really should be fine.
As far as the time goes, I personally would only add maybe 5 more minutes to each step. The ends will be a little more done as is always, which works out great for those who prefer it to be a little more towards medium-rare. The very center may or may not be too rare for some, but hot au jus can always remedy that.
You can always cook longer, but you can’t ever take it back, if you know what I mean. Just like adding salt. 😉 (You can always add more, but once it’s in there, it’s in there so to speak.)
I hope that I have helped!!!
What is the smallest size toast I can cook? What would you suggest for the cooking time? I do not eat Prime Rib but wanted to cook it for my hubby.
Hi Ann! Gosh, I wouldn’t even know how to cook such a small amount (even two servings) without it being overdone. May I suggest a different cut of meat that is also top quality such as Filet Mignon? This would be easily doable for a single serving (cut recipe in half), and just as good, if not even better, than prime rib! Here is the link if you’d like to check this one out as an option! I hope that I have helped!!
Recipe here: https://wildflourskitchen.com/2013/11/13/restaurant-style-filet-mignon-compound-butter/
This looks wonderful! I’ve always cooked my prime rib on my Green Mountain Grill (a pellet grill) at 225. Do you think your method would on it? I only worry that it would cool off faster than a regular oven since it is outside. Our projected temperature for Thanksgiving is 57.
Gosh, Beth, I’m sorry, but I’ve never cooked my Prime Rib on a grill before. I have no idea how your grill cooks and I’m just not able to give any advice on that. Sorry! Happy Holidays to you, though! 🙂
I am going to try this for our Christmas eve Dinner. We are also having ham. Wish me luck and thank you for the recipe.
You’re very welcome, Linda! 😀 If you have any questions, feel free to ask! Good luck to you! And have a wonderful Christmas! 😀
What is dried herbs de Provence? Where can this ingredient be purchased?
Hi Doris! Herbe de Provence is a special blend of herbs. The one I am currently using is by McCormick. (see here: http://www.mccormick.com/Gourmet/Spices-and-Flavors/Blends/Herbes-de-Provence ) But I really loved my old bottle that I bought years ago that had lavender in it also. McCormick’s doesn’t have the lavender in it, just the Rosemary, Marjoram, Thyme and Savory. But it does work! But when I’m done with this bottle, I’ll try and find some with dried lavender in it because that’s what really makes the blend what it is, “Herbs de Provence”, in my opinion. (Most grocery stores carry it.)
Hi! If I bought one that is 4.30 lbs… How much should I decrease the time?
Hmm, that’s a pretty small one. I sure wouldn’t want it to come out too done for you! I would actually try just 30 minutes, then 30 with the oven off, then another 30. Better that it isn’t done enough than over done. If it’s not done enough, you can always keep the oven on, remove the roast, let it sit for only about 15 minutes, insert a knife into the middle to check, and pop it back into the oven for another 15 minutes. Or, you can of course use a meat thermometer to keep an eye on it. You don’t want it to quite reach rare, as it will continue to cook a little bit more when you remove it from the oven. (*You will want to remove the roast from the oven when the temp reaches 120ºF, or even slightly less, but NO MORE. Let it rest for at least 15 before slicing. This temp is for rare/medium-rare.
I always cook prim rib for Christmas will try your way this year has the salt been taken off in your photos what is the crust we see
Hi, Tim! 🙂 Yes. This is what it looks like after you scrape the salt off. It only takes a minute or two and isn’t difficult to do or anything. And even if you miss a spot, some like that little extra bite of salt. 😉 Hope you give this a try! And have a wonderful Christmas! 😀
I cook roasts to slice for lunch meat. I will season my roast as you said then in a very hot cast iron skillet i sear the meat on all sides. This seals in all the juices. I then preheat my oven to 275 deg F. place in oven and cook for 1/2hour then drop temp to 250 deg F. After a ouple hours i use a meat thermometer to keep a check on the internal meat temp. Once it reaches 125 deg F. turn off the oven and crack the door open. Let it stand for and hour before slicing. It will be good trust me……. Oh the temp will increase to around 130 deg F. while sitting and this temp is for a medium rare roast, redish pink center with some redish/pinkish juices…….
You’ll love the flavor, Bill! I could never change the way that I cook it though! It comes out perfect every time this way. I do hope that you try it just once and see! Thanks for stopping by! Hope you enjoy! 😀
How do you fix a prime rib in a has oven?
Gas oven
I don’t think that gas or electric would make a difference, Linda. I used to have a gas oven and it worked perfectly in it as well. 🙂
Quick question, how would you suggest adjusting the cooking time for a larger roast? (About 20lbs? We always make prime rib for Christmas for the whole family!)
Hi, Grace! 😀 What I would do, is to purchase 2 smaller ones rather than 1 large one. I think that would work just fine! 🙂
Looks wonderful Can a person use a roaster instead of your oven?
JoLynn, Sorry to say but I don’t think that a roaster would work. It just wouldn’t heat the same way as an oven does.
I made tonight, didnt scrap all the salt off, so a little salty but it was one of the best meals we had ever.. a meal like this at a restaurant would be a 150$ bill
So happy to hear, Jayson! 😀 Yep, it beats any restaurant around here, too! Thanks for stopping by! 😀
Isn’t the salt mixed with the text of the seasonings? How can it be scrsped off and the rest left on?
Sally, as the roast cooks, the salt forms almost a shell. It will mostly be on the very outside and is easily scraped off. It’s ok if you scrape off some of the seasonings with it, as the meat has already been infused with their flavors during cooking.
Im assuming if roast is more chunky, not round or angular I would increase cooking time by 5-10 minutes each time, correct? My prime rib roast stands taller and is thicker. Also, your notes say if roast is overly long and smaller around “decrease cooking time by 5-10 min per each of the three times”….. As I read the directions, Im reading that roast cooks for 45 minutes and rests for 1.5 hours twice, not three times. Please clarify. Thanks!
The three times are: oven on, oven off, and oven back on. You don’t want to ever overcook a Prime Rib Roast.
We have cooked HUGE ones before, circumference-wise, and have never increased the time.
*If someone prefers theirs more done, you can always, as I’ve mentioned in my blog above, place their slice in some hot broth or au jus for a minute. *Know your guests preferences beforehand to prepare for this.
I hope this helps! 🙂
Being in the cooking industries for over 35 years I would recommend if your choice of meat is cooked to well-done I would first slice and then either put into warm Au jus or seer to your desired doneness. This method will keep your “slice” moist while not being rare.
Also this recipe looks delicious. I have been looking for a good at home recipe as cooking these in the industries is done in a special oven that allows the meat to come out perfectly rare and juicy. My only concern is the meat is not reaching the proper temperature to kill any bacteria that may be present????
Thank you for your post
The oven is called an Alto Sham in case you’re curious :0
Don’t worry, it’s safe. 🙂 And yes, that’s traditionally how to serve a more done slice to someone who doesn’t care for pink or red. But never cook it all the way! You’ll ruin it for sure. 😉 🙂
G’day and AWESOME photo Kelly, true!
Well done! Mouth watering too!
Cheers! Joanne
Thanks, Joanne! The little carnivore in me roared! 😀