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Unread 11-18-2013, 10:12 AM   #13
Jaskew82
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I find that if you cook a large roast at 350degrees, it will carry creep up between 10-20 degrees. That said, I typically pull a bottom round for deli meat at 105 to get a nice rare/med rare.

For a prime rib, I pull at 105 as well. I let these roasts rest at least 30 minutes - no foil tent.
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