Meat internal temperature guide

• Medium-rare – 130 F to 140 F (55 C – 60 C) or
• Medium – 145 – 155 F (63 C- 68 C)
• Remember that even after you take the meat out of the oven the meat continues to cook about 5 degrees more with the residue heat.

1. This is not the time to count calories or fat. You want to choose a well-marbled piece of meat with a decent amount of fat on top. The fattier the prime rib the more juicy and flavorful the roast.
2. Always thaw the prime rib before cooking - a few hours at least 2 to 3 hours. Cooking chilled meat results in uneven baking, causing the outer parts of the meat to overcook.
3. A prime rib is a large chunk of meat and not much exposed. So, make sure to over season the meat, because only some of it will penetrate the meat. The rest of it will get crusted on.
4. Use a roasting rack, don't just place the meat on the baking tray. The roasting rack will let the juices flow below and let the outside of the prime rib form a crust.
5. Elevate the bones from the base. This encourages even cooking by circulating the air.
6. Cook the meat just until you reach the desired doneness, not a minute more. The meat continues to cook about 5 degrees more after you take it out of the oven.
7. If you are entertaining and want to ensure you have the perfect roast. Remove the prime rib at about 120 F (49C) - this will be perfectly pink and about 130 F by the time you serve it.
8. Don't open the oven door too often to check doneness. Instead, calculate the cooking time and check closer to the time.
9. Don't poke too many holes in the meat while checking for doneness. The moment you poke a hole in the meat you will see juices flow out. You want these to stay in so don't make too many holes. I poke the thermometer just once and then leave it there until it reaches the desired temperature.
10. Let the meat rest after cooking. If you cut the meat too soon, all the juices will flow out of the meat and give you a dry roast. Instead, let the meat rest for at least 15 minutes if not more.