"Dcarch- I'm thinking that any thermometer that involves a leave-in probe (wireless, the one that comes with the oven, or an in-oven digital model) can conduct heat in the way that you describe, resulting in potentially inaccurate readings. Do you agree, or is the kind that comes with the oven particularly bad when it comes to this?" For cooking temperature probe measurements, thermocouple based probe are typically used. Thermostat controls for the oven are typically capillary hydraulic devices. In order to achieve quick response and less thermal distortion, the probe needs to be as small as possible, this will make the probe and electronics more expensive (see Thermopen's probe size) to make. Thermostatic control for ovens, depending on whether they are electric, gas, or convection, are all very complicated and inherently inaccurate. "---use a remote Thermometer that has a wireless transceiver so I can take it with me around the house and see exactly what the temp is. The wires have no problem being closed in the oven door or BBQ lid. The probes are rather accurate IMO. ---" If your house has metal siding or stucco walls with metal lath, your wireless thermometer may not work. If your thermometer cable is designed for high temperature (silicone or fiberglass jacketed cables) there should be no problem inside an oven. Also be careful in cleaning the probe, some may not be water resistant. The probes may be accurate in the temperatures they sense, but they can introduce temperature distortions to the food you are measuring. Beautiful prime rib, BTW. dcarch

Maryanne, I regret the direction this thread turned, as well as the condescending tone of my previous post. I won't say it was misinterpreted, because it was certainly intentional - a response to people picking my original post apart and alleging that I said something that I never said. Does anyone even remember my original post on this thread? Some posters here took a very simple comment of mine: "Other than the obvious differences of the U.S. product most likely being fresher and slaughtered/processed under the watchful eyes of USDA inspectors...." And from that, alleged that I was insinuating that Australian beef was "slaughtered and processed under less sanitary conditions than in the US." I NEVER said that or even implied it. NEVER! My comment regarding the USDA inspection simply referred to the fact that we don't know anything about the inspection in foreign countries. Granted, ours could be improved upon, but at least we know something about it. It's certainly possible that Australia's is as good or even better than ours, but we just don't KNOW that. And the comment I made about freshness was ONLY pertaining to the logistics of shipping. It's actually a pretty simple concept... The less distance there is between the point of a commodity's production and the point of that commodity's consumption, the fresher that product is likely to be. Not just beef, but ANY product. But, the shipping time is not even an issue for me, because I wouldn't buy the imported product under ANY conditions. I have a strong desire to support local farmers and ranchers - and not just because I'm a cattle producer. I feel STRONGLY that we should support our domestic food producers...even at the higher price. I put my money where my mouth is and do the same thing with products other than beef. We've already given much of this country's manufacturing capability to China. We're becoming more and more dependent on them all the time for fish and seafood. We depend on the Middle East for way too much of our energy needs. If we ever become too dependent on foreign countries for our food....well, I'm going to do my part to be sure that doesn't happen. Even if it costs more. Again, I regret hijacking your thread and the direction that it turned. Thanks for buying U.S. beef!

Yes, you are remembering correctly. Both will cook to the desired internal temperature in the same amount of time. Ann

I think I posted this on the other thread, but it has a port wine reduction thats delish! Beef Tenderloin With Roasted Shallots, Bacon And Port (Krasna) - chase 1 1/2 Lb shallots (about 24) halved lengthwise and peeled) 3 Tbl olive oil 6 Cup beef broth 1 1/2 Cup tawny Port 1 Tbl tomato paste 2 3 Lb beef tenderloins, trimmed 2 Tsp dried thyme (I'd use fresh) 7 bacon slices chopped 6 Tbl butter 1 1/2 Tbl all purpose flour 1 Bunch watercress (I'd omit) Position rack in center of oven and preheat to 375F. In 9-inch- diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. Boil broth and Port in large saucepan~ until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. NOTE: This may be done a day ahead Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan , saute bacon over medium until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil. Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce. Serves 12. Note: I think if you had the butter/flour paste and the rest of the butter the shallots and the bacon all lined up the sauce would be easy enough to finish off.