Thread: The list of 85 by Roastmaster Saul Good. And hey, it's actually saul good.
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Old 05-22-2013, 01:48 PM   #852
DJ's left nut DJ's left nut is offline
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Quote:
Originally Posted by tooge View Post
bout 135 degrees I'm guessing
No way. That's probably about 120, maybe 125 but I think that's pushing it.

Chef's temps are way different from the USDA ones. If you take a standing rib roast to 135, you've murdered the poor thing.

I take mine off at about 118 and let them rest for about 20 minutes. They do a slow crawl to the 123-125 range and look a lot like that.

Damn I wish a rib roast wasn't so expensive. There's just no better eatin'...
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