Why didn't the temperature continue to rise after taking the prime rib out of the oven?

Question

I used a General Electric electric roasting oven.  I had an 11.06 lb. bone-in prime rib.  I seasoned the meat and encrusted it in kosher salt.  Then I inserted the temperature probe into the meat (the kind where it has a cord and the digital display monitor is outside the oven) and started cooking the prime at 325 degrees for about an hour.  I eventually decreased the heat to 250 degrees because the temperature seemed to be rising quickly than I expected.  It took a little over four hours to reach the desired temperature of 145 degrees (recommended for medium).  I removed the actual roasting pan from the electronic device and sat it on a cutting board.

The problem is, I left the probe inserted in the meat and it rose to 146 degrees but and hung around there an 145 degrees but began to decrease a little bit.  It never increased like most recipes say it will.  What did I do wrong?  Everything looks okay but I am so scared something isn't right.  The very top of the meat, where I had the probe inserted and which appeared to be the thickest part of the meat, has red juices running from it (I'm assuming that's accurate for medium).  The ends look pretty done.

Answer 1

Once the roast is out of the over you have to cover it in tin foil to hold in the heat.

Answer 2

There are a few possibilities.  One: Your probe thermometer is not working properly or got moved around when you pulled the roast out of the oven.  Two: Where is it inserted into the meat?  You want to make sure the probe is inserted deep into the meat.  From your description it sounds as if the probe is not inserted very far into the meat.  You want to insert it about halfway into the meat, the temperature at the center of the roast reaching 145 degrees is key, not out near the edges of the meat.  As far as the color from the juices, it's hard to tell just from the color what the temperature of the meat will be.  Three: Is the probe touching fat or bone?  The probe has to be in the muscle tissue to read out correctly.  Fat and bone will reach different temperatures than the meat itself, which is the important part.

Not sure if this helps you with this roast, but I hope it turns out okay.