Carry over cooking?

Whenever they cook some big hunk of meat on foodtv they make mention of “carry over” cooking, the idea that even though the food has been removed from the oven it will continue to cook.

I can only see two ways:

  1. If its in something like a cast iron pot that holds a lot of heat.

  2. Since they are usually referring to the inner part of the meat, the heat in the outer layers is finally making its way to the inner part of the meat.

Is there any other way that something could keep cooking once its been removed from the heat source?

When you take meat out of the oven it does continue to cook a little bit, but at a much slower rate than in the oven. All of your cooking should already be done by the time you take it out of the oven.

What “carry over” (resting) does it is to ‘relax’ the meat allowing it to reabsorb some of the juices. Makes it plumper, easier to carve and tastier. About 3-5 minutes for red meat should do it.