# Prime Rib Varying Doneness **URL:** https://community.anovaculinary.com/t/prime-rib-varying-doneness/12395 **Category:** Anova Precision® Cooker **Created:** [January 12, 2018, 3:52am UTC](https://community.anovaculinary.com/t/prime-rib-varying-doneness/12395 "2018-01-12T03:52:33Z") **Posts on this page:** 1 **Showing post:** 2
### Author: ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember) #### Post date: [January 12, 2018, 5:55am UTC](https://community.anovaculinary.com/t/prime-rib-varying-doneness/12395/2 "2018-01-12T05:55:00Z")
One of the things with sous vide cooking is no more degrees of done-ness. The done-ness of your meat is a result of the cooking temperature. Probably one of the best solutions to people desiring different done-ness from a roast was proposed by @chatnoir in another topic. Here’s a link to his response. > [@7 lb tied and trimmed tenderloin question.](https://community.anovaculinary.com/t/7-lb-tied-and-trimmed-tenderloin-question/11389/2): > > Whybuy, is it too late to change your menu to hamburgers? Yes? OK then, here’s what i have done when i find i’m not in a position to tell my guests that i only know three ways to cook beef tenderloin; rare, medium-rare, or badly. Then i end saying, - “And i don’t do badly.” I wouldn’t fuss too much on that expensive piece of meat for the 3 medium-wells. Cook the whole piece as you normally would to medium-rare. Depending on its grade, aging, and degree of marbling, about 2 1/2 hours will do.… You can read the whole topic, there’s a lot of good information in it. --- _[View the full topic](https://community.anovaculinary.com/t/prime-rib-varying-doneness/12395)._