The temperature rises when the beef is resting. Pull Temperature – this is the target internal temperature when you take it out of the oven, and it is lower than the Target Temperature to achieve the level of doneness you desire. Target Temperature after resting – this is the internal temperature for each level of doneness, after resting. The internal temperature of prime rib will rise by 3 – 4☌ / 5 – 7☏ while resting, so it needs to be pulled out of the oven before reaching the Target Internal Temperature for your desired level of doneness.
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