# Roast beef - internal temp for still a bit bloody in centre?

**URL:** <https://boards.straightdope.com/t/roast-beef-internal-temp-for-still-a-bit-bloody-in-centre/999620>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [March 30, 2024, 10:15pm UTC](https://boards.straightdope.com/t/roast-beef-internal-temp-for-still-a-bit-bloody-in-centre/999620 "2024-03-30T22:15:55Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\
**Post date:** [March 30, 2024, 10:15pm UTC](https://boards.straightdope.com/t/roast-beef-internal-temp-for-still-a-bit-bloody-in-centre/999620/1 "2024-03-30T22:15:55Z")

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What do Doper chefs recommend for the internal temp on a beef roast, sorta medium rare in the centre?

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**Author:** ![dolphinboy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dolphinboy/32/330_2.png) [@dolphinboy](https://boards.straightdope.com/u/dolphinboy)\
**Post date:** [March 30, 2024, 10:17pm UTC](https://boards.straightdope.com/t/roast-beef-internal-temp-for-still-a-bit-bloody-in-centre/999620/2 "2024-03-30T22:17:29Z")

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I shoot for 130-135 degrees. I like to be on the rare side of medium rare.

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**Author:** ![crowmanyclouds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/crowmanyclouds/32/19884_2.png) [@crowmanyclouds](https://boards.straightdope.com/u/crowmanyclouds)\
**Post date:** [March 30, 2024, 10:22pm UTC](https://boards.straightdope.com/t/roast-beef-internal-temp-for-still-a-bit-bloody-in-centre/999620/3 "2024-03-30T22:22:44Z")

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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.

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**Author:** ![crowmanyclouds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/crowmanyclouds/32/19884_2.png) [@crowmanyclouds](https://boards.straightdope.com/u/crowmanyclouds)\
**Post date:** [March 30, 2024, 10:37pm UTC](https://boards.straightdope.com/t/roast-beef-internal-temp-for-still-a-bit-bloody-in-centre/999620/4 "2024-03-30T22:37:37Z")

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> [@crowmanyclouds](#):
>
> 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.