To find the internal temperature of a sirloin rib roast, where is the best place to insert a probe thermometer?

Inserting the probe thermometer in the thickest part of the roast is the best practice for accurately determining the internal temperature. The thickest area generally has the highest level of doneness and is the last part to reach the desired temperature, making it essential for ensuring that the entire roast is cooked properly. This location minimizes the risk of undercooking, especially if the probe is placed too far from the center, where it might read an inaccurate temperature due to proximity to heat sources or lack of heat distribution.

Using this method also helps avoid areas that might misrepresent the overall doneness of the meat, such as near the bone or at the edges, where the meat can be significantly different in temperature. By focusing on the thickest section, you’re more likely to guarantee that the roast has reached a safe and optimal internal temperature throughout, which is critical for both food safety and quality.