REPOST: Prime Rib Aftermath

mollyshark

I'm not sure WHAT happened to that ball of confusion that was my prime rib question, but am posting it again in case there were answers that were taken over by the bacon contingent![p]************
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?

The Other Dave

mollyshark, Have you ever seen a large "Steamship Round" as it is carved? Large cuts properly cooked are supposed to look like that. My wife hates when I cook prime rib because I can't bring myself to ruin it by overcooking it. But 145* is too high for my liking, and that's as high as I will take it for her. Looks kinda raw, at least until leftover time when it browns up more. I think it has as much to do with lack of exposure to air inside the cut during the cook vs. just the temp.