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Unread 11-17-2013, 11:30 AM   #1
104timberwolf
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Default Standing Rib Roast Temp.?

What temp. do I need to pull a 7 pound standing rib roast for medium rare?

Thanks!
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Unread 11-17-2013, 11:35 AM   #2
57borntorun
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130-132
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Unread 11-17-2013, 11:41 AM   #3
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Definitely medium rare. Plan on some carry over cook during the rest.
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Unread 11-17-2013, 11:43 AM   #4
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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.
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Unread 11-17-2013, 11:54 AM   #5
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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.
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Unread 11-17-2013, 12:05 PM   #6
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125 for me. I can always toss it back on if I want it done a little more, but you can't undo it.
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Unread 11-17-2013, 12:08 PM   #7
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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:

http://www.bbq-brethren.com/forum/sh...d.php?t=150482

Feel free to add your delicious products.
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Unread 11-17-2013, 12:09 PM   #8
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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.
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Unread 11-17-2013, 12:37 PM   #9
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Thanks everyone!
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Unread 11-17-2013, 12:44 PM   #10
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Anytime...
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Unread 11-18-2013, 08:58 AM   #11
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http://www.seriouseats.com/2009/12/t...prime-rib.html
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Unread 11-18-2013, 09:42 AM   #12
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Quote:
Originally Posted by luke duke View Post
I like how this article refers to the Maillard reaction and Harold McGee.

On Food and Cooking
The science and lore
of the kitchen
Copyright 2004.
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Unread 11-18-2013, 10:12 AM   #13
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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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Unread 11-18-2013, 11:18 AM   #14
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I have small one in right now, (about 6 lbs) running pit temp 475-500...I will remove at internal of 120....rest 1 hour...
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Unread 11-18-2013, 11:42 AM   #15
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Quote:
Originally Posted by BigBellyBBQ View Post
I have small one in right now, (about 6 lbs) running pit temp 475-500...I will remove at internal of 120....rest 1 hour...
Please post a pic of an interior slice.
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