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Rib Roast Internal Temp

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abundell
abundell Posts: 62
edited November -1 in EggHead Forum
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?

Thanks
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Comments

  • Mike in Abita
    Mike in Abita Posts: 3,302
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    125 at the very center should yield a few 140s on the edges and and a few 135s closer to the center and so on. Rememebr it will rise a little with the resting period so the 125 when pulled will be more like 130+ when you eat it.
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  • Little Steven
    Little Steven Posts: 28,817
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    abundell,

    You probably want to go to (shudder) 135*, pull and rest.

    Steve

    Steve 

    Caledon, ON

     

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  • fishlessman
    fishlessman Posts: 32,776
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    max cooks at roasting temps, more carry over 125 and give it a rest under foil will get the temps um high enough. give it a half hour under loose foil and it will carry up to maybe 135. pull it at 127 and it will be more medium side of med rare. yours is a small roast, with a big roast i would even pull it sooner, long rest makes a big difference
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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