Thread: Food and Drink What's for dinner? Here's mine... (Part 2)
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Old 12-23-2014, 08:18 AM   #2452
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Quote:
Originally Posted by Predarat View Post
I did use a probe thermometer, it was about $12, one of the middle of the road as far as cost. Maybe I should have got a better thermometer. I seared it at 450 for 15-20 minutes then turned it down to 325 for a few hours. May have been a bad recipe, and it said to take it out of the oven and let it sit for 20 minutes before you cut it.
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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