在肉完成烹饪之前，把它从烤箱里拿出来。 在切之前，把肉放15分钟。

I'm interested in that, but I only have a few mins. Can you give me at most the first 500 characters of a detailed explanation in English about that?
The meat gets hot enough that it continues cooking even after it is taken out of the oven. Plan on taking it out when it is 5 to 10 degrees below the desired internal temperature. This way, you get the exact doneness you want in your meat. For example, if you want a medium-rare roast, remove the roast from the oven at the 135 °F (57 °C) mark. The additional waiting time is needed for the roast to cook up to the proper temperature. It also allows the juices to seal inside the meat. Instead of get