The ideal rib roast has a middle that is a mere touch above rare, ensuring that the grand majority of the roast is medium rare. For those that like their rib roast well done, one can certainly provide them with the referenced baseball mitt, or the nether regions of the local women's softball coach and her two pack a day habit.... But if those won't be welcomed with opened arms, Take the cut and put it under the broiler. That is the correct solution... not the wimpy tail between the legs retreat to a tenderloin. That's something that guys from Milwaukee do.