Smokin'
I thought for beef that 140 was rare and 145 medium rare. I cooked the rib roast to 145 and the inside was a gougeous pink. What is the recommended temps for a prime rib roast?
Over cooked question---
Intial cook was 145. Reheat in foil inside oven to 140. Originally cooked meat was light pink but reheated meat was medium or maybe a little more cooked.
So I'm wondering --- If meat is originally cooked to 145 and then reheated in oven temp set to say 150 and pulled at 140. Will the meat continue to cook even though the temperature of the meat never exceeded 145.
I think I'll experiment more with the microwave with the power set down...