Prime rib is usually cooked to an internal temperature of about 130°F after resting for a classic medium-rare result, which most people consider ideal for tenderness and juiciness.

Key temperatures

  • Rare: pull from the oven around 110–115°F; it will rise to about 115–120°F as it rests.
  • Medium-rare (most popular): pull at 120–125°F; carryover heat brings it to about 125–130°F.
  • Medium: pull at 130–135°F; it will finish around 135–140°F.
  • Medium-well: pull at 140–145°F; it can end up around 145–150°F after resting.

How to hit the right temp

  • Use a reliable instant-read meat thermometer inserted into the thickest part, away from bone and fat, since time-per-pound is only a rough guide.
  • Remove the roast 5–10°F before your target “eating” temperature to allow for carryover cooking as it rests under foil.

Simple target guide

  • Want it mostly pink, tender, and juicy? Aim to serve at about 130°F (medium-rare), so pull it from the oven at 120–125°F, then rest 20–30 minutes before slicing.

Meta description:
Wondering what temp prime rib should be? Learn the best internal temperatures (rare to medium-well), when to pull it from the oven, and how resting affects doneness.

Information gathered from public forums or data available on the internet and portrayed here.