Planning to do a prime rib this Sunday. My problem is a few of our guests won’t eat any meat that’s not at least medium well. What’s the best thing to do? Keep in mind I can get it this week for $3.99/lb. Take it to 135ish let rest then grill up the pieces for the people afraid of a little pink meat? Cut the roast in half; take half to 135ish the other half to ___? Buy a cheaper cut and cook it well for the heathens, and not waste the good stuff.