Was pondering last week's prime rib. Was quite delicious, incidentally. I cooked it till it hit 145 on the Polder, but when I cut it open, the inside middle (where the polder was poking) looked almost raw! I left it on another half hour and the temp really didn't increase much.[p]Now that I'm contemplating, I remember reading about letting it sit for a while for redistribution of juices before you cut into it. Do you think since the temp was 145, the "raw" appearance was just because the juice was in the center? Maybe I panicked?