Mid cook- beef roast- please help

eggheadbrown · September 2011

Hi. I just pulled my 3.88 lb beef roast off after approximately 2.5 hours, internal temperature is 140. Hopefully after resting it will be medium rare to medium. Was that the correct internal temperature to take it off?

1. I was expecting the cook to take approx 4 hours based on egg temp of 225. Am I missing something?
2. Now that it is done too early, how do I reheat without overcooking or drying it out?

Thanks!

BBQMaven · September 2011

Wrap in foil, pack in ice chest with towels... should hold for a couple of hours

eggheadbrown · September 2011

Thanks. What if I need to reheat? If I foil and rap in towels should I stick in oven (not on)? I don't have a chest with me.

BBQMaven · September 2011

I'd preheat the oven to 170 or so.... it should not need reheating...

eggheadbrown · September 2011

Ok thanks. I foiled it, put towel around and stuck in microwave. Hopefully keeps it good.

lousubcap · September 2011

Always cook to temp and you did so all is good that way. Looked at my notes and see where prime rib runs 30-40 mins/lb at a dome of 250*F calibrated so yours was in the range. You will be fine with the cooler/towel hold prescription. Enjoy-if you need to reheat-use the au jus to warm/moisten.

Mid cook- beef roast- please help

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