Post anyway, bitch.

I made a terrible looking T-bone. Inmem puts Golfish crackers in his burgers. SR puts apricot preserves in everything.

Too done for my tastes....I like mine about 130 FINAL temp. But I'm a medium rare man


Mine is 14 pounds, I got it rubbed and oven warming

It cooked to 110 at 200 degrees, then I turned the oven OFF - it's SLOWLY going to get to 125, then should climb to 130 for final temp.

And it's only 6-7 pounds, so carryover wouldn't take it above 135 anyway, but I'm betting it stops at 130.

These are the Cook's Illustrated instructions for medium-rare.

Well...if it hits 135 and THEN you broil it, its no longer medium rare.....

/shrug


I'm sure it will be delicious....I just wouldn't do it like that and trust it to rise only 5 degrees...

I like mine right at 130

It'll rest for an hour before it goes under the broiler. There won't be much extra cook on the broiler - the fat cap acts as insulation, so a 3-4 minute broil isn't going to do much other than crisp the top.

While I've never done a rib roast like this, I have done other proteins this way. The oven drops in temp (obviously) after you turn it off, so the last cook time is very gentle, which ends up with less carryover. This acts as almost a pre-rest rest.

And I can't be for certain, but I'd bet you wouldn't be able to tell much difference if any between 130 and 135 final temp without a thermometer.

LMAO

I may pull it out at 122. I'm nervous now.

Good call..IMO

I'm cooking mine a bit higher so I need to pull mine sooner... Plus its bigger so it'll rise more...

I'm sure yours will be awesome either way

As far as the difference between temps

I like mine at the rare end of medium rare....obviously there's a spectrum but I think you could tell between ALMOST rare...and almost medium...depending on how pink it is.

They say its ruined @ 145....but I'm not sure I've ever cooked one THAT high to know


My wife likes RARE so I tend to err towards 130....rather than 135....but just for caution.


Tl;Dr: yes I bet you could tell a 5 degree difference

9 cups of stock are cooling. Dinner is in the oven.

Yum! What are you gonna do with the stock? Make a reduction or sauce?

Probably a mushroom risotto.

Point is... 135 is still med rare. If your wife likes rare, then yes, 135 would probably be overdone.

In any case, as I suspected, the roast stalled WAY before 130. Stalled around 121. I popped it back in for 10 minutes while the wife preheated for some pies and it's resting now. Will go under the broiler in the next 20 minutes.

My wife likes the rare end of med rare....

Its shocking how many restraunts can't get it right...

I'm sure she would like 135

She likes 130 more

But not 125

And she can tell the difference between medium rare at the lowest end and medium rare at the high end....its not really that hard

How did it stall at 121 if you pulled it at 122