I want to use Meathead's prime rib approach at Christmas, but I am having a hard time understanding it. He says,
"When the temp in the deepest part of the interior reaches 115°F (46°C), remove the probe (it just gets in the way), remove any string if you used it, and place the roast over the hottest part of the grill. Remove the drip pan and bring it inside. Raise the lid and stand by your grill. Get the surface a deep dark brown by leaving it on the hot part for about 5 to 10 minutes. Roll it a quarter turn and repeat on all four sides. We leave the lid up because we no longer want to roast the interior. We are focusing the heat on the exterior now. During this process, the interior will rise another 5 to 10°F anyway. Check the temp again and take it off at 130°F (54°C) to 135°F (57°C) for medium rare."
I am using the oven and the broiler. Once I pull the roast at 115° he says the interior will rise 5 to 10°, which at the most would put it at 125°. That would be ordinary carryover cooking, achieved by a rest period as most recipes advise. But I don't plan to rest it and that temp is well short of 135° which is where I want my center to end up. If I am blasting the outside with heat to crisp the crust, that heat is never going to reach the center unless I rest it again and if blasted it enough to raise the center ten degrees, wouldn't that also be enough to overcook the perimeter. I seem to be missing ten degrees. If I pull at 115°, it rises 5 to 10, from carryover, where do I get the extra ten degrees in the center without resting or overcooking the outside band.
Help me.
"When the temp in the deepest part of the interior reaches 115°F (46°C), remove the probe (it just gets in the way), remove any string if you used it, and place the roast over the hottest part of the grill. Remove the drip pan and bring it inside. Raise the lid and stand by your grill. Get the surface a deep dark brown by leaving it on the hot part for about 5 to 10 minutes. Roll it a quarter turn and repeat on all four sides. We leave the lid up because we no longer want to roast the interior. We are focusing the heat on the exterior now. During this process, the interior will rise another 5 to 10°F anyway. Check the temp again and take it off at 130°F (54°C) to 135°F (57°C) for medium rare."
I am using the oven and the broiler. Once I pull the roast at 115° he says the interior will rise 5 to 10°, which at the most would put it at 125°. That would be ordinary carryover cooking, achieved by a rest period as most recipes advise. But I don't plan to rest it and that temp is well short of 135° which is where I want my center to end up. If I am blasting the outside with heat to crisp the crust, that heat is never going to reach the center unless I rest it again and if blasted it enough to raise the center ten degrees, wouldn't that also be enough to overcook the perimeter. I seem to be missing ten degrees. If I pull at 115°, it rises 5 to 10, from carryover, where do I get the extra ten degrees in the center without resting or overcooking the outside band.
Help me.
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