125 degrees F. to 130 degrees F.
Preheat oven to 450°F. Place the roast (ribs down) on the rack in a roasting pan. Sear the rib roast for 15 minutes at the higher oven temperature (450°F), and then turn the oven to the lower temperature (325° F) for the rest of the cooking time. About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature (use a good instant-read digital meat thermometer. Insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120°F. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes. NOTE: Remember, the roast will continue to cook as it rests. 1 Leave the prime rib out at room temperature for 2 hours. 2  Preheat the oven to 450 degrees F. 3  When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. 4  After 20 minutes turn the oven down to 325 degrees F. and roast until the desired internal temperature is reached (see guide below). Preparation. 1  Remove the prime rib from the refrigerator and place in the pan. 2  Leave the prime rib out at room temperature for 2 hours. 3  Transfer to a large platter, and let the prime rib rest, loosely covered with foil for 30 minutes before serving. 1 Preheat oven to 450°F. 2  Pat the rib roast dry with a paper towel or napkin. 3  Smear the cut ends of the roast with the butter. 4  Place the roast (ribs down or fat side up) in roasting pan. 5  Sear the rib roast for 15 minutes at 450°F, then turn the oven to 325°F for the rest of the cooking time. Directions. 1  1 After 20 minutes turn the oven down to 325 degrees F. and roast until the desired internal temperature is reached (see guide below). 2  For medium-rare this will take approximately 15 minutes per pound. 3  Transfer to a large platter, and let the prime rib rest, loosely covered with foil for 30 minutes before serving. Preparation. 1  Remove the prime rib from the refrigerator and place in the pan. 2  Leave the prime rib out at room temperature for 2 hours Residual Heat or Carry-Over Cooking: Remember, the rib roast will continue to cook as it sets. The internal temperature will rise to 125 degrees F. to 130 degrees F. (medium rare) in approximately 15 to 20 minutes. If allowed to rest as long as an hour, the internal temperature will rise even higher. So, pay attention to how long you let the cooked prime rib roast sit. Prime Rib Roast (standing rib roast), at room temperature (very important) 2 tablespoons butter, room temperature. Preparation: Preheat oven to 450 degrees F. Pat the room-temperature standing rib roast (prime rib roast) dry with paper towels or napkins. Smear the cut ends only of the roast with the butter According to the Wyoming Beef Council, a prime rib roast will be medium rare when it reaches an internal temperature of 135 degrees F and medium when it reaches 150 degrees F. They say to remove the roast from the oven 5 to 10 degrees before it reaches the desired temperature. Your most important tool for knowing when your prime rib is done to perfection is with a good quality meat thermometer. The time to start monitoring the internal temperature of your prime rib is at least 45 minutes before you expect it to be done. 1 Smear the cut ends of the roast with the butter. 2  Place the roast (ribs down or fat side up) in roasting pan. 3  Sear the rib roast for 15 minutes at 450°F, then turn the oven to 325°F for the rest of the cooking time. 4  Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Directions. 1  Preheat oven to 450°F. 2  Pat the rib roast dry with a paper towel or napkin. 3  Smear the cut ends of the roast with the butter. 4  Place the roast (ribs down or fat side up) in roasting pan. 5 Sear the rib roast (prime rib) for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do Not Cover the roast. Prime Rib Roast (standing rib roast), at room temperature (very important) 2 tablespoons butter, room temperature. Preparation: Preheat oven to 450 degrees F. Pat the room-temperature standing rib roast (prime rib roast) dry with paper towels or napkins. Smear the cut ends only of the roast with the butter 1 Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. 2  Cook until rib roast reaches an internal temperature of 120°F Remove from oven, cover loosely with aluminum foil, and let sit approximately 20 minutes. 3  The roast will continue to cook as it sits. Directions. 1  Preheat oven to 450°F. 2  Pat the rib roast dry with a paper towel or napkin. 3  Smear the cut ends of the roast with the butter. 4  Place the roast (ribs down or fat side up) in roasting pan. 5  Sear the rib roast for 15 minutes at 450°F, then turn the oven to 325°F for the rest of the cooking time.
http://villagemeats.com/files/Prime_rib_cooking_instructionsper_ButcherEric.pdf http://americanfood.about.com/od/meatsandpoultry/r/primerib.htm http://www.food.com/recipe/perfect-medium-rare-prime-rib-roast-246601 http://americanfood.about.com/od/meatsandpoultry/r/primerib.htm http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm http://www.recipeforprimerib.com/cooking-chart http://www.food.com/recipe/perfect-medium-rare-prime-rib-roast-246601 http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm http://www.food.com/recipe/perfect-medium-rare-prime-rib-roast-246601
safe internal temperature for prime rib