Here’s a quick look at how to cook prime rib with the closed oven method: for medium-rare prime rib, you cook a prime rib roast at 500 degrees for 5-6 minutes per pound, then turn the oven off ...

There’s no point in spending a huge amount of money on prime rib if you’re just going to guess when it’s done. Your roast is perfectly medium-rare at 125 degrees measured at the center of ...

For medium doneness, aim for an internal temperature of 128–130°F, using an instant-read thermometer. Resting is critical: “The prime rib will carry over at least 10 degrees as it sits and ...

Prime rib should cook to an internal temperature of about 120 to 125 degrees Fahrenheit for a rare inside, and rest for about an hour before slicing to help keep all the juices in.

At which point, the countdown to a fully thawed prime rib can begin. Once defrosted, we suggest cooking prime rib immediately. Properly thawed meat can also last up to 5 days in the fridge.