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Boneless standing rib roast, medium rare.

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Boneless standing rib roast, medium rare.

Peter | Sep 30, 2005 11:36 AM

I am cooking a rib roast tomorrow. It'll be the first time without the bones. Looking at various receipes they say for medium rare it's 120-125 with a meat temp gauge. My meat temp gauge has 140 as medium rare for beef.

So which is the more correct temperature? I intend to use 20 min. a pound at 325F.

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