About to pop a rib roast into the oven. It’s been in the deep freeze for (a while), and has been defrosting in fridge for a day+. Been sitting on the counter for most of the morning.
instant read says the interior is still chilled, just at 30 degrees.
does "put in the oven at room temperature" mean room temp all the way through the roast, or should we expect the exterior to be more rare than the exterior if we start the cook now?
if using the in-oven temp probe, and the goal is to pull the meat around 120, what temp should the center really be aimed for, considering how chilled the middle seem to be?
instant read says the interior is still chilled, just at 30 degrees.
does "put in the oven at room temperature" mean room temp all the way through the roast, or should we expect the exterior to be more rare than the exterior if we start the cook now?
if using the in-oven temp probe, and the goal is to pull the meat around 120, what temp should the center really be aimed for, considering how chilled the middle seem to be?
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