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Message
re: Rib Roast Prep Advice
Posted on 12/24/21 at 3:26 pm to Aubie Spr96
Posted on 12/24/21 at 3:26 pm to Aubie Spr96
I would pull about 110 before the sear if you intend to eat it med rare. Let it rest at least an hour before cutting. That's a big boy cut.
2
Posted on 12/24/21 at 4:25 pm to Tiger Ryno
I’ve read that I’ll get a 5-8 temp rise when it rests and nothing on the sear. I had no idea I was cooking this today until the wife came home with it. We normally do beef tenderloin for the large dinner and the rib roast just for us. So…. I got started late and didn’t put it on until a little after 2PM. No way I’ll have an hour rest on it before serving.
Posted on 12/24/21 at 5:50 pm to Tiger Ryno
Well….. it got to 115 faster than I thought. Resting for 20 mins before putting on the BGE at 500 until browned. I might get that hour rest after all.
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