The truth is, prime rib is traditionally served medium-rare. This level of doneness helps preserve the natural juices and flavor of the meat, creating that melt-in-your-mouth experience. Cooking it further can make it firmer and less juicy, which some people prefer—but many chefs consider it a loss of quality.Meat & Seafood
This is where personal preference takes over. What looks perfect to one person might look undercooked to another.
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