Does red = raw????

This past Christmas I cooked a 5 lb standing rib roast (prime rib) by cooking @ 425 deg for 45 min , then @ 0 deg for. 3 hours without opening oven door. Close to serving time it was reheated til thermometer read 145 deg. When I started slicing I panicked a little bit b/c roast was quite red, except for the outer 1" which was a nice brown. The meat was soft and tasty as butter, not hard or chewy as one would imagine red raw meat to feel/taste. Most definitely a success.

Doing a quick google I couldn't find anything about this cooking process, or whether red = raw

Your wisdom on subject will be appreciated

PS: the key was keeping oven door closed and I'm usually not a "peeker" but JUST b/c this recipe called for not opening the door, the three hours seemed eternal and it was hard to resist temptation to open . The mind can play wicked tricks on you, lol

This message was edited Dec 30, 2014 8:44 AM