Thread: Food and Drink What's for dinner? Here's mine... (Part 2)
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Old 12-25-2014, 12:55 PM   #2585
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by Pawnmower View Post
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.
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