I am going to be doing a standing rib roast for Christmas and various recipes have called for the roast to be cooked to 110 to 115 F and then to let it stand UNCOVERED for 20-30 minutes where in which time it should cook to 125 - 130 F for medium rare and more importantly it will give juices time to circulate throughout the roast.
Sounds good to me but I am wondering if the roast will be remotely hot at that point and I am curious what the experience has been of others and what other people have done in terms of cooking a standing rib roast in terms of letting it sit.
Related to this issue - I am planning on making Yorkshires which cook in the recipe I am using at 400 F but the roast finishes at 350 F. I am thinking of turning the stove up to 400 F the last 5 -10 minutes of cooking time to let it reach this point. I doubt this could possibly hurt the roast at all but what is the advice to others.
cheers and thanks in advance for all suggestions!