I'm going to Mad Max a rib roast tomorrow. It's 4.3 lbs. Here's my question...
Max shows what looks like a perfectly cooked roast in the pic and says it's 125 deg. I have looked at half a dozen other posts and medium rare is defined as 130, 135, 140 deg. I want a medium rare where the meat appears cooked, though pinky red throughout. I'm OK if a thin slice in the center has that on-the-verge-of uncooked look, but my family likes it best when it ain't mooing back atcha. Is there a particular temp for that?