Quote:
Originally Posted by Fire Me Boy!
What temp on the thermometer was it when you took it out of the oven? A big roast like that will easily have 10 degrees carryover, so if you take it out at medium rare (130), it's going to rise to 140 (medium) or higher in that 20- to 30-minute rest.
I'm certainly not a rib roast expert, but 325 seems high to me. The recipes I've been looking at recently all call for low 200s. I'm planning to sear mine off in cast iron and transfer to a 200-degree oven. And I'll take it out when the probe hits 118.
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It was a bit over 120, about 122 or 123, so it was not that far off. It may have been the 325 that did it in. And maybe I should keep the oven door open to get it down faster from the 450, that could have been what screwed it up as well.