Depending on how you like your prime rib ~ rare, medium rare, medium or medium well ~ the meat will have a certain internal ...

assuming you’re starting with a prime rib roast that has an internal temperature of 38° (just out of the refrigerator), LaFrieda says the basic formula for perfect medium-rare prime rib is 13 ...

The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 F for a perfect medium-rare prime rib. Snip the tied bones off the roast, slice and serve.

The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 F for a perfect medium-rare prime rib. Snip the tied bones off the roast, slice and serve.