Do you let a rib roast sit out after taking of the oven?

Here's why:

* Food safety: Leaving cooked meat at room temperature for extended periods allows bacteria to multiply rapidly, increasing the risk of foodborne illness.

* Meat quality: Letting the roast sit out can cause it to cool too quickly and lose its juices, resulting in a less tender and flavorful end product.

Here's what you should do:

1. Rest the roast: After removing it from the oven, tent the roast loosely with aluminum foil and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

2. Serve promptly: Once the roast has rested, carve it and serve it immediately.

If you are concerned about the safety of your roast, you can use a meat thermometer to ensure it has reached a safe internal temperature of 145°F (63°C) for medium-rare.