CharlieD
Chef Extraordinaire
I have this boneless prim rib roast. How long does it take to cook it?
Let's say minutes per pound? It is an awesome piece of meat, from Urugway. Meat is very lean and will be very tender if cook proparly. Or what internal temps shuld I cook it to make it rear? Would 140-160 be ok?
Let's say minutes per pound? It is an awesome piece of meat, from Urugway. Meat is very lean and will be very tender if cook proparly. Or what internal temps shuld I cook it to make it rear? Would 140-160 be ok?