>
> > As to timing, was the rack straight from the fridge versus a recipe
> > that assumed room temp meat? Do you have an oven thermometer so you
> > know how long it takes for your oven to get all the way to 450°F?
> > With room temp meat and a true 450°F I would expect 25 minutes to be
> > long enough....But in any case, there's nothing wrong with checking
> > them for your desired state of doneness and putting them back in. The
> > resting time is important, just as it is with steaks, to let those
> > juices settle back in where they belong and the foil covering will
> > extend the cooking slightly. -aem
> >
> They had a browned exterior, just blood red interior. My insta-read
> thermometer fell apart recently and I haven't purchased a replacement yet.
> It was an easy meal, very tasty recipe...but just per the recipe time
> wayyyyyy too rare. I guess I need to toss my oven thermometer in and
> check the calibration.

There are a lot of variables. How big are the ribs they are talking about in
the recipe compared to yours? Were they actually room temp? (may take longer
than 1hour if room is somewhat cool) Were they "Frenched" which I take to
mean the lower rib bones are exposed. Did you stand them up as the recipe
calls for?? Were they on a roasting pan with shallow sides? I'm sure you
know all of this will effect cooking time.

That all said, your description of browned exterior and bloody insides is
not too far off from what I consider rare, and from there to med-rare should
be no longer than 5-7 min. 10 at most. And of course if you are testing for
doneness as they come out of the oven (not after 15-20 min rest time) then
that too will effect doneness.

Larry T