Prime Rib Medium Temp Guide

What “Medium” Means for Prime Rib

A medium prime rib roast has:

💛 It’s the sweet spot for people who love flavor and tenderness without a lot of red in the middle.

Internal Temperature Chart

Doneness	Pull from Oven Temp	Final Temp After Resting	Description
Rare	115°F (46°C)	120°F (49°C)	Cool red center
Medium-Rare	120°F (49°C)	130°F (54°C)	Warm red center
Medium ✅	130°F (54°C)	140°F (60°C)	Warm pink center
Medium-Well	140°F (60°C)	150°F (66°C)	Slightly pink center
Well-Done	150°F (66°C)	160°F (71°C)	No pink, fully cooked

Important:
👉 Always remove the roast 10°F before your target doneness it continues cooking while resting.

Bring to room temperature:
Let your roast sit out for 1 hour before roasting. This helps it cook evenly.
Preheat oven:
Set to 450°F (230°C) for the initial sear.
Season generously:
Rub the roast with olive oil, kosher salt, black pepper, minced garlic, and chopped herbs (rosemary & thyme). 🌿
Sear:
Roast uncovered at 450°F for 15 minutes to build a crust.
Lower the heat:
Without opening the oven, reduce temperature to 325°F (165°C). Roast for about 15–20 minutes per pound, depending on size.
Check internal temp:
Insert a meat thermometer into the thickest part of the roast.
- Remove from oven at 130°F (54°C) for medium.
Rest:
Tent loosely with foil and let rest for 20–30 minutes before slicing.
→ The internal temperature will rise to about 140°F (60°C), the perfect medium. 🥩

Use a meat thermometer it’s the only way to guarantee perfect doneness.
Resting is essential skipping it causes all the juices to run out.
Don’t slice too thin medium prime rib holds together best in thicker slices.
If serving different preferences:
- Serve end cuts for medium-well lovers.
- Serve center slices for medium-rare fans.

Rub evenly all over the roast.

Always check 30 minutes early oven temps vary!