Cooking prime rib, with turning oven off to cook
"Curt Nelson" > wrote in message
...
> I still fail to understand why anyone would cook a standing rib roast with
> any method other than simply measuring the internal temperature.
>
> There really isn't a need (that I can see) to use esoteric calculations
when
> all you need to do is stick a thermometer in it.
>
Because the slower methods turn out variably-done meat,
from well done on the outsides and edges to more rare on
the inside.
The high temp method (500 degree oven, 5 minutes
per pound) yields a uniformly medium rare roast from about
one-quarter inch inside the edges to the center. That's why.
pavane
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