I put my prime rib roast in at 225 degrees at 2pm, expecting to pull it around 6pm, rest for an hour and then reverse sear. I have a MEATER thermometer and it now says it will only take an hour to cook the rest! This is way too fast, is there any harm in turning my oven down to 155 to slow it?
by sash356
2 Comments
There’s a few variables at play that aren’t described. What’s the roast size? Did you start it at room temp or from the fridge? Position of the probe?
I’d drop your cooking temp to 185°. Going down to 155° will make a difference, more of a delta style cooking.
You can rest for longer than an hour if necessary if you have a hard stop for your cooking time, but adjusting the temp should get you closer to that window.
Are you reverse searing with high over heat or pan?
I have a Meater and a Meater 2 Plus, both of them are terrible at predicting coast. They work as pure thermometers just fine, but I have been really disappointed in the predictive aspects of the software.