To what temperature should I cook prime rib if I want to serve it medium rare?  

Classic "Prime" Rib
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

About Our Expert

If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

Send Marge your cooking questions

Like Marge on Facebook

Browse Marge Perry's Recipes

Video Tips from Marge

Medium rare prime rib‚ that is, meat that is mostly pink with a deeper, nearly red center, is cooked to about 130-135°F. At 120-125°F the meat is rare, and at 140-145°F, it is well done. You should know the USDA recommends cooking beef to a minimum of 145°F. But I, like most people, don't want my steaks or beautiful roasts well-done. When I make beef or lamb roasts, I serve them at 130°F, which means I take them out of the oven at 125-130°F.

Degrees of doneness for roasts and steaks:

Rare 120-125°F - Red interior which may fade to pink at the outermost edges

Medium Rare 130-135°F - Pink with a deeper, nearly red center

Medium 135-140°F - Mauve, uniformly colored interior

Well-done 145°F+ - Brown, no pink

Recipe: Classic Prime Rib

Marge Perry
Dec, 2010

Printed from:

Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy (Your California Privacy Rights). Ad Choices