What happens if you don’t rest your roast? #shorts
My general rule of thumb when it comes to resting is 7 minutes for a thin steak, 10-15 min for a thick steak and 30-45 min for a large roast (like this one). For prime rib cooked at 250F, temps continue to increase during the carryover for a full hour, though the rate of increase decreases as time goes on. Large roasts cooked to high temps like a brisket can be rested for many hours.
One note is that resting isn’t what entirely prevents the grey band referenced in the video. Rather it allows us to pull the roast lower than our desired temp, allowing it to rest up to our ideal temp. To minimize the grey band further, a low temp oven/smoker is key.
Check out my prime rib recipe video, prepping a prime rib video and website for a few recipes & sauces as well. Happy Holidays!
Prime Rib Recipe Video: [ Ссылка ]
Frenching and Prepping a Prime Rib: [ Ссылка ]
Website with Recipe: [ Ссылка ]
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What happens if you don’t rest your roast? #shorts
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