A small prime rib roast is best cooked hot at the start, then at a moderate temperature until the center reaches your preferred doneness; the “00 degrees” in your title is likely a typo, not a safe or effective target.

Key temperatures and doneness

  • Aim for internal temps (measured with a meat thermometer) of:
    • Rare: 115–120°F, then rest (will rise a bit).
* Medium-rare (most recommended): 120–125°F, then rest.

* Medium: about 130–135°F, then rest.
  • Do not cook a prime rib “to 00 degrees”; typical oven temps range from 225°F–450°F depending on method.

Simple method for a small roast

For a small roast (about 2–4 pounds), a common pattern is:

  1. Bring to room temp
    • Take the roast out of the fridge 1–2 hours before cooking so it cooks more evenly.
  1. Season generously
    • Pat dry, then rub with salt, pepper, garlic, herbs, and a little oil or softened butter.
  1. Start hot for a crust
    • Preheat oven to 450°F.
    • Put the roast fat-side up on a rack in a roasting pan and cook 15–20 minutes to develop a browned crust.
  1. Lower the oven and finish gently
    • Reduce oven to about 300–325°F and keep roasting until the center is 10°F below your target final temperature (the temp will rise while resting).
 * For a small roast, this is often around 15–20 minutes per pound, but the thermometer is more reliable than time.
  1. Rest before slicing
    • Tent loosely with foil and rest 20–30 minutes so juices redistribute and internal temp finishes rising.
 * Slice across the grain into about ½‑inch slices.

Alternative “high-heat then off” method

Some cooks use a high-heat “closed-oven” method:

  • Roast at 500°F for about 5–6 minutes per pound, then turn the oven off and leave the door closed for about 2 hours, letting residual heat finish the roast.
  • This can work well for medium-rare if you trust your oven and use a thermometer to verify internal temperature.

Reverse-sear, low-and-slow option

If you want very even pink from edge to edge:

  • Roast low at about 225–300°F until the internal temp is just below your target, then sear briefly at high heat (around 500°F) at the end to form a crust.
  • Pull around 115–120°F for medium-rare if you plan a hot finishing sear plus resting time.

Important safety and clarity note

  • “00 degrees” is not a standard instruction for prime rib; if you meant 200°F, that is quite low and slow and requires careful thermometer use, but most modern recipes stay in the 225–325°F range for roasting.
  • Always rely on a good meat thermometer rather than just time, especially for a small roast that can overcook quickly.

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Learn how to cook a small prime rib roast with modern methods using an initial high-heat sear followed by a lower roasting temperature, including target internal temperatures, timing tips, and safety guidance.

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