Home |
Search |
Today's Posts |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
Cooking a 3 pound standing rib
dsi1 > wrote:
> It's most important to have an accurate meat thermometer. It is also > important to remember to take it out about 8 degrees before your > desired final temperature. The internal temperature of the roast will > continue to rise after you remove it from the oven. OTOH, with a 3 lb > roast, the "heat soak" effect might be less - 5 degrees? Anyway, > you'll soon find out. Good luck! That is completely dependant on the size of the meat and the temp at which you roast it. A roast taken out of a 275F degrees oven will not rise in temp more than two degrees, 1 if it's 3lbs or less. -sw |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Another standing rib question | General Cooking | |||
Standing Rib Question | General Cooking | |||
Standing rib roast | General Cooking | |||
Standing Rib Roast | Recipes (moderated) | |||
Standing Rib Roast | Recipes (moderated) |