I need advice on cooking a prime rib…?
Specifically, do I keep the meat thermometer in the meat the whole time it cooks? Last time I tried that, the thermometer melted at 350 degrees. Or, is the thermometer only used to "test" the meat's temperature towards the end of cooking it?
Filed under: Cooking Thermometers | Jul 13th, 2010.
Depends upon the meat thermometer you have…
I've melted a meat thermometer doing the same thing.
That dial-type meat thermometer is more for spot checking after cooking for a few hours.
However, there are types of meat thermometers that you can leave in the meat the entire cooking time. They're either electronic with insulated wire probes or they're glass bulbs with a metallic backing plate.
In terms of cooking the roast, I use the low temperature approach (200-250F) to cook the roast and give it a final high temperature blast (450F) to brown the outside.