How to Roast Meat

Please note the differences between internal temperatures of the meat as measured with a good meat thermometer and oven temperatures as measured by a good oven thermometer.

"The internal temperature when the meat is done, depends on the cut of beef or other roast...pork, quail,  duck, buffalo, ect. Prime rib is the lowest. In the restaurant I take it out at an internal temperature of 110 degrees, so it will finish on its own outside the oven to internal 125 degrees. And that's rare. You see there are usually 4 or 5 of them and the combination of the hot roasting pan, the heat from the 4 or 5 roasts, and the hot kitchen cooks the meat the rest of the way-from internal 110 to 125. Prime rib at home take out at 125 internal and it will cook on its own to about 130 internal, medium rare.

Top round requires a more heat. Take out at 130 internal for rare.

Always let the meat rest at least 20 minutes.

I start most roasts at 500 degrees oven temperature for 10 to  15 minutes to crisp the outside by caramelizing the blood proteins for flavor and hold in the juices. Note that the "Curious Cook" author disclaims this "hold-in-the-juice theory" as wrong. He actually weighed the meat with its juices before and after cooking for both methods and found no difference. But the meat looks better after searing in a pan before roasting or starting the roast at 500 degrees oven temperature and turning down to 275 to 300 degrees oven temperature to reach your desired internal temp.

Finally, pork 140 internal, chicken and turkey 160 internal. Also, note these temperatures conflict with most health department regulations, requiring 170 internal for pork and poultry."