Whether you’re oven-roasting or smoking your prime rib, it is important to track the internal temperature of the meat to achieve the best results. Cooking a prime rib can seem like an intimidating endeavor because of its high cost and large size, but it’s easy to get perfect results if you use an instant-read digital thermometer, like the Thermapen Mk4.
Temperature Tip: Pull the Prime Rib out of the oven at 125°F (52°C) for medium rare.
After removing the Prime Rib, tent it lightly with foil and let it rest for 20 minutes. The internal temperature will continue to rise while the meat rests, resulting in a perfectly cooked 130-135°F (54-57°C). Increase the target temperature by 10°F (6°C) for medium doneness (pull the Prime Rib at 135°F [57°C] and let it rest up to 140-145°F [60-63°C]), and an additional 10°F (6°C) for medium well (pull the Prime Rib at 145°F [63°C] and let it rest up to 150-155°F [66-68°C]).
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with Key Temperatures
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