+How do you know when your prime rib is cooked?
In our opinion, prime rib is best served rare or medium-rare. And of course, personal preference is important. We highly recommend getting a good meat thermometer if you decide to cook prime rib this Christmas.
For a rare roast: Remove at 125F - 120F.
For medium rare: Remove at 140F
For a medium: Remove at 155F
Let your roast sit for 15 to 20 minutes before serving and keep in mind the internal temperature will rise by 5degrees while it rests.
Some tips: We always cook our Beef at 225F - slow and low. And if you want the crispy crust then we suggest a reverse sear. Cooking a roast is kind of nerve-wracking and let’s be honest beef is not cheap. This ensures it will never be overdone. It’s the easiest way to achieve a perfectly cooked roast. Most home cooks blast their roast with high heat in a pan to brown the exterior and then transfer to the oven to finish cooking. This causes a ring of tougher grey meat surrounding the pink interior.
Once our roast hits 120F we move the rack to the upper third of the oven and increase the temperature to 500F. You will begin to see a deep brown crust develop in 8-10 minutes. Then remove and rest.
Enjoy!
