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Mar 22, 2008 07:31 AM

Internal temperature of prime rib roast

I am new to this site and am so pleased to have found you here!
I will be cooking a standing rib roast on the BBQ, indirect heat. I am having an tough time finding out the proper internal temperature to take it to. There is so much conflicting information on the net...Aaaaaaaargh. I prefer my meat med rare. My guests would eat shoe leather and thoroughly enjoy it. The outside of the roast, regardless, would be fine for the guests. But the inside is the problem. I would cook it past med rare, maybe to medium??? What temperature internally should I take it to? Thanks to you all.

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  1. I don't really use a thermo anymore - I just calculate approximate cooking time by pound and can tell by feel if its right. When I did use a thermo, temps I believe it was 120 or 125, allowing for carryover cooking. I know 120 makes a nice piece of meat...however I must caution that many will feel this not internal temp of meat will not or will barely reach safe temps of 140 - 145. However beef isn't that rare at
    Also you need to be cooking a full roast to get the carryover cooking im talking about .. don't expect that with a 5 pound roast. Just read ur post again - for medium - take it to 130 - 135 depending on overall weight

    2 Replies
    1. re: coastie

      Thanks...I shall give it a whirl....

      1. re: mokadog

        I did a little reading, i would use those temps on a full roast. I think the idea to wrap in foil while resting is excellent if you are not using a full 7? rib roast then up your temp. Very important calibrate your thermo. If I were at all worried and had a lot of med meat eaters coming I would take to 140. I 've never done that but with a good rest you will still have moist meat.

    2. Cooking temperatures especially for beef always spark a heated debate and I agree there is alot of confusing info out there. The most important thing to realize is that the roast will continue to rise in temp by at least 10% after removing from the heat for 10-15 minutes. Keeping that in mind, i would remove the roast form the heat at 125-130 degrees and let it rest to acheive medium. Also keep in mind that for guests who want alittle more doneness, the ends tend to be a little more done or being you have the grill on, offer to throw a slcie on the gril to remove the pink. Hope this helps

      2 Replies
      1. re: tastelikechicken

        Oh yeah...I like the info about tossing a slice back on the grill...then everybody is happy. Thanks

        1. re: mokadog

          That's an absolutely legitimate idea. I was going to suggest that you could nuke slices that are deemed too red.
          I the roast tapers to one end, that end will be weller done.

      2. I feel for you. I found the same thing out the first time I tried to make a standing rib roast. There is a ton of conflicting info/advice. And the first time I tried to make such a roast was a complete disaster. I know I'm probably going to get a lot of flak for this, but this is what I have found works for me:

        Let the roast stand at room temp. for at least one hour. This permits the inside of the roast to reach the proper temp. before the outside gets overdone.

        I have found that cooking the roast until it reaches 130F on a meat thermometer yields meat that is medium rare - still a little bloody maybe. 135F is closer to medium with no blood. This takes into consideration that after removing the meat from the heat source and allowing it to rest the internal temp. will continue to rise a few degrees. The roast should be removed from the heat and loosely tented with tin foil and allowed to rest for at least 20 minutes before slicing. During this time the meat will continue to cook and the internal temp. will rise another 5-10 degrees.

        I think the bottom line is that the one of the reasons there is so much conflicting info out there is there is a certain amount of subjectivity involved here - so some trial and error is necessary for the cook to see what ultimately works best for them. But it has definitely been my experience that WAY too many cookbooks etc. advise people to cook standing rib roasts to an internal temp. that yields raw, very bloody (and to my mind anyway, completely unappetizing) meat.

        1. I have the same problem when cooking a standing rib, I agree with the bulk of the posts suggesting removing it from the oven in the 130 to 135 degree range. One other thing I find that does influence how rare/bloody/done the roast appears when you cook it is the temperatures you use for cooking it. I usually start mine out for thirty minutes at 450 degrees, then, depending on the size of the roast I turn it down to 325 degrees for a larger roast or 350 degrees for a smaller one. This seems to give a more even internal color to the finished roast, rather than bleeding by the bone and brown on the outside. As a rough guide for when supper will be ready I use about 15 minutes per pound total cooking time and 10 - 15 minutes resting time. Just enough time to make your Yorkshire pudding and finish the veggies. Good luck!

          1 Reply
          1. re: giveittomikey

            That's a good point about oven temp. I preheat my oven to 550, put the rib in and set the timer for 10 minutes. Reduce the heat to 300 and then watch the time. However being the OP is doing his/her rib on the grill, the temp will be a little harder to control with outside air temp/wind speed cloudy /sunny day etc all of which will have an effect on how hot the grill can get and final cooking time.

          2. We bbq'ed a 3 rib 6 pound standing rib a couple of days ago. Here is an excerpt of a post I made to another thread, (


            _____________ begin excerpt

            ... Most of the recipe instructions I've seen talk about having the rib roast out of the fridge for about 2 hours before cooking. In my experience, for larger roasts, this only shifts the temp up about 5-10 degrees, to somewhere in the 40s. I think the warmest the center has ever been after 2 hours outside the fridge was about 51 degrees...

            I take detailed notes everytime we cook a standing rib. I use the type of digital thermometer where you place the probe in the meat, and there is a cord leading to a display sits outside so that you can track and note changes in temp throughout the cooking process.

            Last night, at short notice, we put a 3 rib ~6 pound choice standing rib on the gas weber using indirect heat, seasoned with cracked pepper and salt. It was about 43 degrees when it went on, and taken off the grill 80 minutes later when the center was about 113 degrees. 15 minutes of rest later, the center was 130 and nicely rare. The edges contained wonderful crusts with medium doneness, then working towards the center medium rare, rare, medium rare and rare in the center. I agree with an earlier poster who said that once it hits 111 it goes quickly. I was panicking when we pulled it off at 113 because we are a group that likes rare or medium rare.

            _________ end excerpt

            Since you are shooting for medium rare, I would pull it off about 120 and see what the temp is like after 10-20 minutes of rest. When it hits about mid-130s, I think it would be nicely medium rare. The ends will definitely appeal to the guests who like it more done, and as others have mentioned, you can always put some slices back on the grill for a bit more cooking. The worse state, in my opinion, is to get it too well done.

            Hope this is helpful!

            2 Replies
            1. re: souvenir

              "and taken off the grill 80 minutes later when the center was about 113 degrees. 15 minutes of rest later, the center was 130 and nicely rare."

              When I cook rib roasts they are almost always 3 ribs, approx. 6 lb roasts. And I have yet to see one of them rise anywhere near 17 degrees while resting for 15 or 20 minutes. If I took a roast out of my oven when the internal temp. was 113F, 15 minutes later I would still have an undercooked piece of meat on my cutting board - probably somewhere around 120 degrees. I like my rib roasts rare to medium rare, not gushing blood. This is exactly what the original poster was saying - that there is all kinds of conflicting advice out there and it just happened again on this thread. (I'm not saying you're wrong - I'm saying that your method would never work for me. Why? Who knows.)

              1. re: flourgirl

                Flourgirl, From what you said, you are cooking in the oven. The OP said that the cooking would be on the grill, indirect heat.

                Ours was on a weber charcoal round grill, indirect placement of the coals, vents on lid mostly open. I described the starting temp of the meat, noted periodic temp changes, removed at 113 and yes it was at 130 15 minutes later. The very center when carved was not gushing blood. It was nicely rare with some juice. We live in Northern California and it was probably in the 60s while we were doing this. There was a lot of smoke coming out of the vents; even with indirect heat, I assume the cooking temp was quite high.

                I would never say it takes 80 minutes to cook a 3 rib 6 pound standing rib to 113 every time. I would say use a thermometer that allows you to monitor the internal temp without having to remove the grill lid, or open the oven door.

                About twice during the process we did rotate the meat position because it seemed as though the one portion of the grill was quite a bit warmer than the other. We also used an instant read thermometer during those times we opened the lid to rotate the meat as a double check.

                Yes, scientists were involved, :). We keep notes about the process every time we cook standing rib roasts.

                I hope mokadog also keeps notes and reports back.