Question on “recomended” IT on beef

PoppasGrill · 3:02AM

Cooked a picanha (sp?) the other day and was told IT should be 125-130 for rare.
i took it to 140-145 before pulling it, phone was out of range so didn’t get the alert for at least a half hour before I checked it.
After wrapping and letting set for 30 mins or so, we cut into a very rare piece of beef.
I enjoyed it, but my SO thought we could bring it back to life with very little effort , so wouldn’t touch it.
Im supposed to be cooking a 12lb bone in prime rib roast for Christmas and would like to get it to a medium rare.
Any suggestions on what IT it should be pulled at?

lousubcap · 4:17AM

If your instruments are calibrated then go for 130-135*F (recognizing a roast that sized will have good bit of carry-over cooking once off the heat source-give that effect around 5-8*F). If you hit your target in the center (both diameter and length) you know the ends will be more cooked so you can likely satisfy everybody.
That is a great hunk of protein to cook. If you want to get selfish, remove the bones before the cook, tie the roast as round as you can and save the rib bones for a separate beef back rib banquet.

Merry Christmas-🎄

PoppasGrill · 12:26PM

Thank you.
im using ThermoPro with multiple probes and haven’t had any issues with accuracy, that I’m aware of.
Planning on 300-325, in a mid depth pan.

JohnInCarolina · 1:39PM

The keys are definitely what Frank mentioned above. I tend to probe in several different places to measure temp, and then assume there’ll be some additional carry over. Also, make sure the probes are plenty deep into the roast.

Merry Christmas!

Question on “recomended” IT on beef

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