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 constantly monitor the internal temperature using a leave-in probe oven thermometer, like the ChefAlarm® or Dot®. Also, make sure to verify temperatures throughout the prime rib using 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.
While there are many methods to cook a prime rib (See Below). We typically recommend first searing the prime rib and then roasting it in a 200ºF oven.
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]).
More on Prime Rib Temperatures
with Key Temperatures
Christmas Prime Rib