What temp. do I need to pull a 7 pound standing rib roast for medium rare?
11-17-2013 12:35 PM
11-17-2013 12:41 PM
Definitely medium rare. Plan on some carry over cook during the rest.
11-17-2013 12:43 PM
I like to pull mine at 125-127 and let it rest 30 minutes or so. I'm cooking a rib roast today but its not bone-in.
11-17-2013 12:54 PM
I would pull it at 125 and let it stand. If you want it cooked a bit more you can also put slices in a bit of hot au jus for a second. That is what restaurants do with medium or well done prime rib orders.
11-17-2013 01:05 PM
125 for me. I can always toss it back on if I want it done a little more, but you can't undo it.
11-17-2013 01:08 PM
It all depends on where that thermometer sits in your meat. Generally between 125-130* and let stand for 30 minutes, tented. If you reverse sear, you can pull a bit sooner.
There's a rib-roast-appreciation thread here with some information, including times compiled by thirdeye:
Feel free to add your delicious products. :hungry:
11-17-2013 01:09 PM
Depends on where and how you temp it. If you slide the probe into the center of the roast, parallel to the bone but, centered in the cut side, then cook to 135. If you slide in from the top, and you have the tip of the probe pointed at the bone, and are within one inch of the bone, then 125F, it will be more rare near the bone. But, you will be more medium in the center of the roast.