I haven't roasted beef at my home in about 15 years and would like to do so for Christmas. The problem is that I like medium to med-rare, and the rest of the family likes (demands) well-done. For individual steaks I can make that happen (more or less) but what how can I go about making a prime rib and serving me med-rare and all the rest of them well-done?
I can think of ways to make that happen but someone (likely me) will end up eating cold meat. Any suggestions?
