What do Doper chefs recommend for the internal temp on a beef roast, sorta medium rare in the centre?
I shoot for 130-135 degrees. I like to be on the rare side of medium rare.
Yeah, 145° final temperature, 10° rise after a 15 to 20 minute rest, pull it out of the oven at 135°.
But, the size and shape of the roast can really screw with those numbers.
[small]I really should expand on that,[/small]
The center of a 10lb slab that’s, say, three inches thick is going reach final temperature faster than a 10lb cylinder that’s four or five inches.
Cooking the cylinder at a lower temperature for longer gives the center time to get to final temperature while reducing the amount of not center meat that gets above your desired doneness.