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&FrugalMommy I think part of the reason I didn't like it was it was too rare. I'm a well done kind of girl. I don't want to see any pink in my beef.

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I cook prime rib as often as I'm able to, which is usually every 2-3 months when I can get it on sale for around $5 a pound. It sounds like your client's family didn't get a good roast... I've sent pieces like you described back to the kitchen in restaurants before.

When I buy one, I always have the butcher cut me a three bone roast. They trim and tie it for no extra charge, and they always give me roasts that have very little fat in the eye. The deposits go all the way through the roast, so you can tell if it's too fatty just by looking at the end. It can be served pretty much any way you like it. My family likes it medium rare, so that's how I always do it. It's always better fresh out of the oven than reheated, too. ;)

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I love prime rib, but it is too expensive to have all the time.

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&firecracker me too :-) my dad makes the best steaks. Almost nothing to cut off

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&CrazeeLifee is it all supposed to be cooked rare? I hate when people do that with meat.

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&CrazeeLifee I honestly didn't think the meat was much better than any other I have had

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Then it either wasn't a good cut or not cooked right. Good prime rib melts in your mouth! Nothing like it.

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I have no idea but would love to know why.. sometimes it got that 'prime' word? hehe.... superior to all other ribs!

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Mmmmm prime rib! Cut away the fat and enjoy the deliciousness

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