The physics of carry-over cooking in a wood-fired prime rib
In short: Mastering the perfect roast requires understanding what happens after the meat leaves the heat. This guide explores how to achieve a precise medium-rare finish using slow-smoke techniques in a wood oven.
To achieve a consistent result, this method utilizes a steady 275ºF temperature with a low fire to maintain smoke throughout the process. A 3.5kg roast is turned every 30-45 minutes and tented halfway through to manage moisture and heat.
The most critical step is the rest period. Because rib roasts with three or more ribs experience significant carry-over cooking, the internal temperature will rise by at least 10ºF after being pulled from the oven. To hit a target of 130-134ºF for medium-rare, the roast must be removed at 131ºF and rested in foil for 20 minutes.
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- Summary by Intellect · source: Slow Smoked PRIME RIB Roast In A Wood Oven Recipe
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