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  1. I have a 7 pound 4 bone prime rib. I've never cooked one before and have read confilicting reports on the temp of the meat for medium rare. I've read that anything over 120 degrees is ruining the meat and anything under 130 is rare?? anyone have any experience cooking a prime rib. My family likes theirs a bit more done than I but i figure i can just give them the end pieces. My original plan is to cook it at 450 degrees for about 15 mins to seer (sp) it then drop it down to 250 degrees for about 20mins for each pound but im not so much interested in how long to cook it as much as the inside t
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