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Probe and Prime Rib

Unknown
Unknown
edited November -0001 in EggHead Forum
This is a really basic question. I have tried cooking a Prime Rib a couple of times and overcooked it both times. How far into the Prime Rib should the tip of my probe be? Should it be all the way in the middle of the meat? [p]Is there a general rule of how far the tip of the probe should be inserted into any type of meat?
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Comments

  • Fidel
    Fidel Posts: 10,172
    Kid Pirate,[p]You always want to get the temp in the approximate center of any cut - avoiding pockets of fat and bones.[p]In a prime rib I push the probe all the way to the bone, then pull it out to what looks to be half way.
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  • Unknown
    Unknown
    Fidel,[p]Thanks for your reply. In this case in was a boneless prime rib. But more than any element of cooking, getting the temperature right seems to be my worst enemy. I even have Thermapen, but if I go to the true center of any cut of meat, it always seems like I overcook things compared to the recommended temperatures.
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  • Fidel
    Fidel Posts: 10,172
    Kid Pirate,[p]Well, the solution is to figure out at what temp you like various meats, and cook to that temp and not to the "recommended" temps. Also remember that many cuts of meats - especially larger ones - will rise a few to several degrees after you remove it from the heat. Prime rib for example can rise from 5-12 degrees after you pull it.[p]I like my steaks rare, and I pull them a few degrees less than most guidelines indicate, usually 122-124. Medium rare filets for my wife are done at 132. I don't cook steaks beyond that.[p]I pull pork loins and chops at 140-145, way under the recommended 160.[p]Learn what you like and don't follow any guidelines but your own (and food safety of course).

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  • Unknown
    Unknown
    I cooked my first meal on the egg yesterday (Christmas gift) and it was prime rib -- DELICIOUS![p]I cooked it at 275 degrees for 3.45 hours and the internal temperature was 135 when I took it off. I did baby-sit it all day as I had to play with the grate / daisy-wheel to keep the temperature stable (fairly common with new egg as I understand it).[p]I rubbed Thyme, Rosemary, garlic, pepper, spices, etc into an EVOO onto the prime rib the night before (I knew I was getting the egg). [p]I was really nervous about it -- but it was awesome![p]
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  • Unknown
    Unknown
    MackeralDreams,[p]That's awesome.[p]Congratulations!
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  • DynaGreaseball
    DynaGreaseball Posts: 361
    Kid Pirate,[p]pulled mine when the Thermopen said 118° right in the center--'bout 1-1/2 inches above the bone. Foiled it, let rest for 30 minutes. I took it's temperature again, before cutting. It had risen to 128°. Perfect rare to medium/rare for us. I was surprised that the temp rose that much in the foil.
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