OT- Oven Prime rib massive carryover at the in-laws? Wha happened?

allsid · December 2015

SWMBO's mom is from the North Pole and I think she is part elf.

Although I have had more holiday prime rib in the past 7 years with her family then ever before in my life, she still refers to me as the resident expert on that cut of meat.

So- I happily indulge her and help, using her recipe from Saveur and usually it comes out amazing.

Yesterday, I put a well seasoned 10# 5 bone roast which had sat out at room temp for 4 hours into an oven at 475 for 30 min. I basted and turned the heat down to 350 and cooked to 123F which took about 2.25-2.5 hours and took it out of the oven.

I left to get some wine and when I returned, the temp had climbed to 153F about an hour later.

So- I am wondering, should I have cut it, or maybe cut the ends when ICT hit say 135F to make sure the carryover ceased?

I have never had this problem on the Egg but I also have not allowed for such a long time between pulling the roast and service.

I often experience 10, 12, even 15 degree carryover temperature increases on the egg, but never 30 degrees like here.

Any thoughts on if this is common? Was delicious, but a bit grey-

Thanks-

pgprescott · December 2015

I am guessing you wrapped foil around it? If so, that's the culprit. Second guess would be your thermometer accuracy and my third guess would be thermometer placement. Hard to say for sure, but that is an unusually large jump. I would be hard pressed to expect that much rise if you left it in the oven???

Terrebandit · December 2015

I've had the temp rise 15 degrees before, but the norm is around 10 degrees.

allsid · December 2015

pgprescott said:

I am guessing you wrapped foil around it? If so, that's the culprit.

It was only lightly tented, and it was taken out of the oven as soon as it hit 123.

Biggreenpharmacist · December 2015

Did you probe it in several different places for temp? Sounds like a thermometer issue to me.

pgprescott · December 2015

allsid said:

pgprescott said:

I am guessing you wrapped foil around it? If so, that's the culprit.

It was only lightly tented, and it was taken out of the oven as soon as it hit 123.

Hard to say, but something in the chain of events is way off. 30 degrees, off the heat, is just not going to happen. I can only assume it must be a combination of the several things listed earlier. The thermometer accuracy and tenting. Even tenting won't account for thirty degrees, you have multiple issues. Very sorry to hear of this problem. Hopefully the flavor of the roast was still good even if the temp wasn't what you were looking for.

SGH · December 2015

allsid said:
Any thoughts on if this is common?

I would like to share two things that directly effect carry over when cooking the primals and big subprimals. First the actual mass (size and weight) of the primal/subprimal. The thicker and heavier that it is, the more potential that it has for carry over. Secondly, cooking temp it's self. The higher the cooking temp, the greater the carry over will be. The higher the cooking temp gets, it starts building up the "freight train" effect or momentum. This is why when cooking brisket for example, the stall is far shorter when running high temps than low temps. The build up of heat and residual heat does not come to a instantaneous stop. This really shows up when cooking at the high temps on cuts of meat with considerable mass. There are certainly other things that can cause carry over such as wrapping, searing and reheating. However they are pretty obvious and known to most folks. Just thought I would share my friend.

allsid · December 2015

Biggreenpharmacist said:

Did you probe it in several different places for temp? Sounds like a thermometer issue to me.

Was a brand new Maverick with the remote and fresh batteries still in the box.

pgprescott · December 2015

Another thing to consider is that unlike an egg, even the best oven temps fluctuate up to 50 degrees as they cycle off and on. Your cooking temp could have been even higher than you realize.

allsid · December 2015

pgprescott said:

Hard to say, but something in the chain of events is way off. 30 degrees, off the heat, is just not going to happen.

I have always been a student of reverse searing needing to happen slowly because of the carryover. Perhaps I should have roasted it at 300 or 325 instead of 350.

Who knows- was yummy but dont want to mess it up when I invest and try to make one of these on the Egg-

allsid · December 2015

pgprescott said:

Another thing to consider is that unlike an egg, even the best oven temps fluctuate up to 50 degrees as they cycle off and on. Your cooking temp could have been even higher than you realize.

Very possible- Saw some interesting browning on xmas eve with appetizers not typical with my oven-

StillH2OEgger · December 2015

That does seem like a long time at that temp for a rib roast. The first thing I thought of was that the probe was too close to a bone when checking. I overcooked a turkey because of this when my remote thermo probe was not in a great spot, too close to the bone I think. By the time I started probing it with the thermopen I had already overshot my desired temp.

Darby_Crenshaw · December 2015

No need to tent. Prime rib needs to lose temp not retain it.

Tenting retains heat, and adds careyover. Tou can safely tent AFTER an hour, if service will be later than that. At that point, you'll want to retain heat

bgebrent · December 2015

^^^^^^spot on!!!

KiterTodd · December 2015

It was the mother-in-law!

She probably stuck it back in the oven when you went out to get wine, just to keep you on your toes and to reaffirm to her daughter that she still needs mom around! "Look, honey, he can't even cook a roast...."

Don't doubt yourself. That roast was tampered with.

Little Steven · December 2015

Was the house real hot?

jtcBoynton · December 2015

That big of a bone-in roast cooked at those high temps and left to rest for a long time - I would expect a large carry over. I would have guessed 25º of carry over, so 30º is not that unreasonable.

Next time try removing the bones before letting it rest. The bones act similar to the ceramics in an egg - they are slow to heat up, but give off heat for a long time once up to temp.

morrobayrich · December 2015

Worth a read: ThermoWorks pulls at 110 degrees to end up at 130 degrees: http://www.thermoworks.com/blog/2015/12/smoked-prime-rib-made-easy/?utm_source=Nl-2015Dec19&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=Dec2015-BBQ-Christmas-cs

Darby_Crenshaw · December 2015

Good point anout the bones. When you separate them from the roast, for carving, it's typically pretty hot behind them

allsid · December 2015

jtcBoynton said:

That big of a bone-in roast cooked at those high temps and left to rest for a long time - I would expect a large carry over. I would have guessed 25º of carry over, so 30º is not that unreasonable.

Next time try removing the bones before letting it rest. The bones act similar to the ceramics in an egg - they are slow to heat up, but give off heat for a long time once up to temp.

The bones were cut off and tied back on as a 5 bone rack. Regardless, point well taken and lots of ammo for the next cook.

Skiddymarker · December 2015

Little Steven said:

Was the house real hot?

As silly as this may sound, if the roast is rested on top of the range, the ambient temp can be very warm, specially if the roast is tented. I think @SGH nailed it, the higher cooking temp will result in a greater carryover as the outside of the roast as pulled was probably as much as 100ºF over the internal temp. if the bones were on, that makes it even hotter. Oven sear and then roast slowly if you have to hold for any length of time. 350º cook is fine - if you serve within 20 minutes or so.

Darby_Crenshaw · December 2015

Were the bones taken off again during the rest? Doesn't matter if they had been cut off and tied back on. They'd still transfer the heat

OT- Oven Prime rib massive carryover at the in-laws? Wha happened?

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