Best Cooking Temperature For Prime Rib Roast

Prime rib roast, also known as standing rib roast, is a classic holiday meal and a centerpiece for any special occasion. This succulent cut of beef is tender, juicy, and full of flavor, making it a favorite for many meat lovers. In this article, we will explore the best cooking temperature for prime rib roast, considering the roast’s size, cooking time, and various cooking methods.

However, cooking a prime rib roast can be intimidating, especially for those not experienced in the kitchen. One of the most important factors when cooking prime rib roast is the temperature, which can make or break the final result. Whether you prefer rare or well-done, we will guide you through cooking the perfect prime rib roast to impress your guests and leave them asking for seconds.

For holiday dinners, a prime rib roast is a popular choice. Everything you need to know to produce great results whenever cooking a delectable tender roast with a tasty fresh herb crust, correct temperature, and divine rich wine sauce is listed below.

What Is Prime Rib?

A standing prime rib roast is a pricey cut of meat made out of beef ribs and the ribeye part of a steer. The roast is called a standing rib roast because it rests on the bones, which provides an insulating layer of protection. Boneless or bone-in prime rib roasts are available. The bones do not provide flavor like they would if cooked in liquid, but they provide insulation for the meat and are extremely tasty.

How Long To Cook Prime Rib?

This recipe uses very high heat to sear the roast first, generating a tasty crust, and then continues to cook the roast at reasonably high heat. As a result, the cooking time for this recipe depends on various parameters, including the size of the roast, the starting temperature of the meat, the consistency of the oven, and the ending temperature of the heart (rare, medium-rare, etc.). A 5-pound roast will take around 2 hours to roast using this recipe, plus rest time. Allow an extra 10 minutes per pound for larger roasts.

Cooking Tips For Perfect Results

Here are the best tips for perfect results of prime rib:

  • Allow meat to sit at room temperature for at least an hour before cooking for more even cooking. The ends of the prime rib will be significantly more cooked than the middle of it is taken straight from the refrigerator to the oven.
  • As the interior temperature reaches your ideal temperature, could you closely check it? The rate at which the temperature rises will quicken as the roast gets closer to being done.
  • Any dry red wine will suffice. Usually, I’ll go with Pinot Noir.
  • If you want a perfectly cooked, soft, juicy roast, you must ensure that you get it to the desired temperature and let it rest correctly when cooking a large roast in a roasting pan.
  • Cooking a 4-5 pound roast should take about two hours. The size and starting temperature of the roast, the accuracy of your oven temperature, and how consistently your oven cooks are all factors that affect overall cook time. With an electric knife, slicing the roast is a breeze.

Prime Rib Temperature:

Here are the best tips for temperature for cooking prime rib:

  • Please remove it from the oven when your prime rib roast reaches 10 degrees below your desired final temperature.
  • Rare prime rib should be cooked to 120-125°F, medium-rare to 130-135°F, and well done to 140-145°F.
  • When cooking for a large group, the best rule of thumb is to take your prime rib roast out of the oven when it reaches 120°F and let it rest for 20 minutes while loosely tented with foil.
  • You’ll most likely suit everyone’s tastes for how they like their prime rib roast cooked if you aim for medium-rare.
  • Insert the meat thermometer into the thickest part of the beef, not in the fat or touching the bone, when monitoring the temperature of your prime rib roast. Cook until the rib roast reaches a temperature of 120 degrees F on the inside.

How To Make Prime Rib?

There are several ways to make a prime rib roast:

How To Slow Cook Prime Rib?

The reverse sear method is one of the traditional ways to prepare prime rib. The prime rib will be cooked low and slow in the oven, then finished with high heat to achieve a crisp exterior. With this procedure, the prime rib loses less fluid to the bottom of the roasting pan, and it cooks evenly through.

  • Season the beef with a lot of salt and pepper. Allow it to remain in the fridge overnight, uncovered.
  • Allow several hours for it to get to room temperature. Allow 4 hours for it to settle on the counter before cooking. It’s especially crucial to bring the roast to room temperature here because a cold roast will take much longer to cook.
  • Preheat the oven to 225°F and place the roast inside. Cook it on low heat for a long time. According to our timing schedule above, start taking an internal temperature on the roast 30 minutes before it should be done. Please remove it from the oven after it has reached the desired temperature.
  • Allow it to rest. Allow at least 15 minutes, but up to an hour, of resting time after covering with foil.
  • Sear it in the opposite direction—Preheat the oven to 550 degrees Fahrenheit. Uncover the roast and bake for 7 to 8 minutes or until it has a good sear on the outside.
  • Cut it up. You may slice it as soon as it comes out of the oven because it has rested. The prime rib is reheated right before serving, thanks to the reverse sear time.

How to Smoke a Prime Rib?

Smoking a prime rib is similar to roasting a prime rib slowly in the oven:

  • Remove the majority of the fat from the roast’s exterior. Because the temperature in the smoker will be below, you won’t need the fat for insulation, and the smoke, not the fat, will infuse the meat.
  • Season the beef with a lot of salt and pepper. Allow it to remain in the fridge overnight, uncovered.
  • Allow it to cool to room temperature. Allow it to sit on the counter for 2 to 3 hours before smoking to ensure equal cooking.
  • Prepare the grill or smoker. With wet wood chips, you can use a specialist smoker, charcoal, or gas grill for indirect heat. Place the roast, bone side down, in the smoker. Because the smoking process takes a long time, give the roast plenty of time to cook.
  • Smoke from the grill should be covered. Maintain a temperature of 200 to 250 degrees Fahrenheit by adjusting the vents. Add extra charcoal and wood chips every 45 minutes to maintain a consistent temperature. Cook for 35 to 45 minutes per pound or until a thermometer inserted into the thickest portion of the prime rib registers 130 degrees F for medium-rare. It will take about 5 1/2 to 6 hours to cook an 8-pound roast.
  • Pop it in the oven for a few minutes for a crisp crust. Place the roast in a 550°F oven, uncovered, for 7 to 8 minutes or until crisp outside.

How to Grill Prime Rib?

Place a chopping board in a half-sheet pan to capture all the juices that will come out of the roast. Your cutting board’s grooves won’t be able to hold all of the juice, and you don’t want it spilling all over the place. Knives should be sharpened.

Get some disposable gloves for your non-dominant hand, which will hold the roast steady as you slice. Slice one slice for each person, then continue to cut as needed. It’s much easier to reheat or cut into thin slices for sandwiches if you keep the leftover roast in one large piece.

Can You Freeze Prime Rib?

A well-wrapped, raw prime rib roast can be frozen for up to a year. Four days before roasting, thaw in the fridge. Cooked prime rib roast can also be frozen tightly wrapped, but it shouldn’t be kept in the freezer for more than six weeks.

Before reheating, let it thaw for four days in the refrigerator. A raw prime rib can be kept in the fridge for up to three days, while a cooked prime rib can be kept for five days.


In this article, you have learned the best cooking temperature for prime rib roast. Cooking a prime rib roast may seem daunting initially, but it can be an enjoyable and rewarding experience with the right tools and techniques. The key to a perfect prime rib roast is to cook it at the right temperature, which will depend on various factors such as the size of the roast, the desired doneness, and the cooking method used.

Whether you prefer rare, medium-rare, or well-done, the ideal internal temperature of the roast will vary. Following the guidelines in this article and using a meat thermometer to check the temperature, you can cook a delicious prime rib roast that will impress your guests and create a memorable dining experience. Remember to allow the roast to rest for at least 15 minutes after cooking to allow the juices to distribute evenly, and enjoy the delicious and succulent taste of this classic cut of beef.