On Mon 26 Dec 2005 09:12:22a, Thus Spake Zarathustra, or was it Mark Shaw?

> Mark Shaw > wrote:
>> I have a 7 lb 10 oz standing rib roast (bone-in) which I intend
>> to roast to an internal temperature of 118F in a 200F oven. After
>> carryover takes it to 130F, it'll go back in at 500F for about 10
>> minutes for crusting.
>
>> How long should I anticipate it would take to achieve those
>> temperature targets?
>
> Results: it took about 4 1/2 hours to come up to 118F, and
> another hour for carryover to take it to 128F. I actually
> left in in the hot oven for 15 minutes, and after a brief
> rest it carved out to a very nice medium-rare.
>
> So: about 45 min/lb for the initial roasting and carryover.
> This was with the convection option.
>
> Tip: if any of your guests prefer their beef medium, you
> can bring it up easily and safely by heating their slices
> gently in a skillet on a bed of lettuce. (Naturally, if
> anyone requests well-done, you should just send them out
> for hamburgers.)

I don't like any meat cooked rare or medium-rare. Nor do I like it well
done. What would you call just pink throughout? Medium-well? I find that
it's still tender and juicy.

--
Wayne Boatwright *¿*
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And if we enter a room full of manure, may we believe in the pony.