I am making a 4lb. boneless rib eye roast tomorrow...
- Thread starter dawn_mo
- Start date
Oven or grill...doesn't matter as long as you use a meat thermometer!!! ...
Take the roast out just BEFORE it registers rare. Let rest for 15-20 minutes before doing any slicing. It will continue to cook a bit while resting. If grilling, be sure it's over indirect heat. Your meat thermometer will give you the perfect roast. They are cheap and available at hardware or grocery stores so don't try to guess with a roast that nice..
Take the roast out just BEFORE it registers rare. Let rest for 15-20 minutes before doing any slicing. It will continue to cook a bit while resting. If grilling, be sure it's over indirect heat. Your meat thermometer will give you the perfect roast. They are cheap and available at hardware or grocery stores so don't try to guess with a roast that nice..
According to Bruce Aidells in "The Complete Meat Cookbook, 140 degrees came about because of the
government's concern for safety. Thus the USDA recommends 140. He states that is too high and provides the temeratures for doneness used by today's chef and meat cooks--and says that rare in a good restuarant won't be anywhere near the 140 degrees the USDA recommends. He recommends removing Beef steaks/lamb chops at 120 to 130 degrees and letting them rest. Ideal temperature after resting is 125 to 130 degrees. For beef/lamb roasts he recommends 115-120 degrees with ideal temperature after resting at 125-130 degrees.
I like the medium rare, which is removing the steak at 130-135 (ideal temp after resting 130-140) and the roast at 125-130 with the ideal temp after resting at 130-140. With standing rib, I cook to 125 or just below and after resting it is nicely pink but not too much so to my taste.
government's concern for safety. Thus the USDA recommends 140. He states that is too high and provides the temeratures for doneness used by today's chef and meat cooks--and says that rare in a good restuarant won't be anywhere near the 140 degrees the USDA recommends. He recommends removing Beef steaks/lamb chops at 120 to 130 degrees and letting them rest. Ideal temperature after resting is 125 to 130 degrees. For beef/lamb roasts he recommends 115-120 degrees with ideal temperature after resting at 125-130 degrees.
I like the medium rare, which is removing the steak at 130-135 (ideal temp after resting 130-140) and the roast at 125-130 with the ideal temp after resting at 130-140. With standing rib, I cook to 125 or just below and after resting it is nicely pink but not too much so to my taste.
No it doesn't matter, Dawn....just don't have the thermometer touching the bone. And....
the thermometer itself will show you where "rare" and "medium", etc. is. But listen to the advice given by the others above. For example, "pork" on the thermometer would be way too overcooked if you went by that. But beef for me has seemed to work OK if I take it out just before it says "rare". It will turn out medium-rare. For health issues ~ as a general rule a solid piece of red meat can be rare in the middle. It's the outside of the meat that carries the bacteria, and that always gets cooked off anyway. Ground meats must be cooked throughout because that outside gets mixed up with the inside. Pork can be a bit pink inside now because we don't have trichinosis anymore. Poultry should be cooked throughout, but not murdered. A rib-eye roast is so delicious. Have a lovely dinner; and I'm so happy you like my little bruschetta. Remember, use fingers for the salt.
the thermometer itself will show you where "rare" and "medium", etc. is. But listen to the advice given by the others above. For example, "pork" on the thermometer would be way too overcooked if you went by that. But beef for me has seemed to work OK if I take it out just before it says "rare". It will turn out medium-rare. For health issues ~ as a general rule a solid piece of red meat can be rare in the middle. It's the outside of the meat that carries the bacteria, and that always gets cooked off anyway. Ground meats must be cooked throughout because that outside gets mixed up with the inside. Pork can be a bit pink inside now because we don't have trichinosis anymore. Poultry should be cooked throughout, but not murdered. A rib-eye roast is so delicious. Have a lovely dinner; and I'm so happy you like my little bruschetta. Remember, use fingers for the salt.