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Dec 4, 2011 11:11 AM

Standing Rib Roast - Question: Internal Temp. and Resting

I haven't cooked a standing rib roast in at least 5 years and I really want to attempt it again. Even though I consider myself to be a pretty good cook - the standing rib roast scares me half to death! It is so expensive, there is no room for error ... on top of that, if you are brave enough to attempt to search for a recipe out of 10 recipes you will find 10 people who claim they know how to cook the perfect roast and every one will be completely different.

Cook high. Cook low. Turn the oven off etc etc. Not all of these are home cooks either! (It seems even the professionals disagree)

I just read something that really confused me though. Ok, we all know that the internal temp of your meat will rise during rest. Usually 5-10 degrees. I just read something very new to me. He said the longer you let your meat rest, the higher the temperature will go so we should never rest more than 20 mins ... Is this true?

I finally decided on a recipe from Serious Eats (which is a normal person's version of America's Test Kitchen) and he said you can rest the meat up to 90mins if you need to ... he didn't say anything about the temp spiking up that much ...

So who do I believe?

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  1. Rachel, Before I can suggest a temp at which to pull your meat - the big question - do you want rare, med rare or perish the thought, well done meat? This is a very important question. Also, what size is your roast?

    Reply back and I can give you lots of good tips specific to how you want the meat cooked.

    1 Reply
    1. re: Diane in Bexley

      Thanks Dianne, but I have all the tips I need (and then some!!) I just really wanted to know if the temp. will rise too much if I let it rest over 30 mins (which is something I had never heard of) but I got my answer. :-)

    2. the internal temp will only go so high, it's not an infinite thing. lol, since there is no external heat still being applied. even an hour won't be a big deal. plan on the meat going up about 10 degrees if you've already cooked it to medium. less of a rise if it's pulled more on the rare side.

      6 Replies
      1. re: hotoynoodle

        Thank You! That is exactly what I thought - I just wanted to confirm.

        I was really shocked when I read that. I am 38 yrs old, I have been cooking for awhile and I had NEVER heard that before.

        I wonder how he even came up with that??

        1. re: rachel83706

          Because he's an idiot.

          Also note that the amount the temp rises depends on your roasting temp. A slow roasted rib done at 200 or 250 (the way I always do it) will rise only about 5 degrees, max, no matter how long it sits (and can be held in a 140F warming oven practically indefinitely). But one roasted at a high temp could rise 10 or 15 degrees or more, because the surface is much hotter when you pull it out of the oven.

          1. re: acgold7

            and if i have the time, i really prefer the high-heat blast, then slow-low roast with pretty much all meats.

            1. re: hotoynoodle

              I finally decided on this recipe:


              I don't have a roast yet. I was going to buy one next week, so I don't know how big it will be, but I am hopping for a small one. (Maybe 2 or 3 bones


              The only question I have on this recipe is the cooking time. He states the recipe is good for a 2 bone as well as a 6 bone but then he says at 200 degrees it will take 31/2 to 4 hrs.

              1. re: rachel83706

                i don't know how to calculate per bone, only by the pound.

                1. re: hotoynoodle

                  That's ok - I emailed author of article/recipe and he said for low and slow cooking (with beef) it will still get to temp (120) about the same time regardless if it is 2 ribs or 6. I use a meat thermometer.

      2. I just cooked a one rib 2.5 pound rib roast tonight. It came out perfect. It was rare to slightly med. rare. pink from the very outside edge to the center, color did not vary. I thought it would be impossible for a piece 2 1/2 inches thick to turn out so perfect.
        I first seasoned it with kosher salt and cracked pepper about 4 hours prior to cooking, left standing at room temp. When it came time to cook I seared it in a cast iron skillet on both sides to brown (do not over sear). Then put in a glass pan with sides, using a skewer for kabobs run through resting on the pan sides so that is would stand upright. Placing a piece of bacon over the top (so thin not much fat so wanted to make sure it didn't dry out). I then put in the oven on the 2nd from bottom rack at 225 degrees. It took 36 minutes per pound cooking time when all was said and done (to reach 120 degrees internal), then standing 10-15 minutes wrapped in foil after taking it out of the oven.
        Slicing it showed a perfect nice pink color through and through. It was excellent.