We recommend the use of a meat thermometer to verify that a cut of beef has reached the appropriate temperature according to the desired doneness. An ovenproof meat thermometer can be placed into a beef roast and remain there throughout the roasting process. Most instant read thermometers are not ovenproof, so they cannot remain in the roast during cooking.
A meat thermometer should be inserted into the thickest portion of the meat. The thermometer should not be placed near a bone or in a fatty area, which will result in a temperature reading that is inaccurate in terms of proper doneness. After removing beef cuts from the oven, the temperature of the meat will rise 2°C to 5°C during the recommended 15 to 30 minute resting period, which should be allowed before carving. For this reason, beef should be removed from the heat source when the internal temperature has reached 2°C or 5°C below the optimum temperature for the desired doneness.
