If I am going let the Prime Rib rest in the CS at 140 for 4 hours, at what temp internal should I aim for before going into hold mode to get medium rare given that it will continue to cook some during those 4 hours on hold in the oven ?

Stuart is buried with work right now and may not get back real quick,so maybe this will help.

I'd probably think about 115*-118*.

http://forum.cookshack.com/eve/forums/a/tpc/f/709102888...971034983#3971034983

I would agree with Tom on this one. Keep in mind that even at a hold of 140*, the roast will still be raising slightly during that four hour hold. I would say 115* myself. And make sure you open the door when you go into hold mode to get the temp down quicker. Keep in mind that you can always cook each slice a little more in the nuke or on the grill but you can't take it the other way.

Enjoy!

I know what you're saying, but the thought of prime rib in the nuker just brought a tear to my eye. LOL!

I agree!

That sounds awfully low if I am trying to end up at 140 for medium rare.

140 won't be MR. Photo's I've posted have 125 or so as MR in my Prime Ribs.

Remember, it will continue to cook in the smoker at the hold temp of 140.

They're trying to say go for a target temp and it will continue to rise after you set it at 140.

smokin - I understand, do you shoot for 125 for medium rare? I would have thought that would be very rare for beef.

Another question is if I am following Stuarts recipe, would you take the roast out of the fridge early to warm up some or just toss it in the ccokshack at fridge temp ?

quote:

Originally posted by MarkT:
smokin - I understand, do you shoot for 125 for medium rare? I would have thought that would be very rare for beef.

I agree with 125 MR. I've always went with the low side anyway. If somebody likes their stuff ruined...errrr I mean fully cooked you can always go to the grill. You can't go back, however.

Folks that like rare and do a bunch of these,tend to pull them at 110*-112* and let them rest and rise.

The holding at 140*,of course,will continue to cook them.

I pull mine at 118*,just to allow to rest,and find they rise to about 127*-which is a pretty med rare.

Thank you all, I guess I will let the amerique go into hold at 140 until internal gets a few degrees under that 127 degrees of Tom's, then pull her out.