"Steve Wertz" > wrote in message
...
> On Tue, 06 Dec 2005 19:12:33 GMT, Reg >
> wrote:
>
>>Well that's the point, it's very much a matter of taste. I
>>feed a lot of people who don't like it quite so rare. 115
>>F,
>>even with carryover, is way too low for some people. This
>>is especially true for a full seven bone roast.
>
> I find that there's much more carryover when you cook it
> at a
> higher temperature. I cook my rib roasts at 275F (after
> 500 for
> 20-30 minutes). There's much less carryover than if you
> cook it
> at 325F (or heaven forbid, 350F).
>
>>I'm happy with a middle ground of about 125 F.
>
> Cooking at 275F, I take it out at 128F and it gets up to
> no more
> than 130-131, usually.
>
>>At that temp
>>there's something for everyone. The ends go to those that
>>like it cooked more, the center for the people like myself
>>who want it medium rare.
>
> Cooking at 275F, it's practically all med-rare except for
> the
> outer 1/2".
>
> -sw
That's how I cook all my roastable beef. It's much easier
to control doneness.

MoM