Beef · oven
Prime Rib (Standing Rib Roast)
Prime Rib (Standing Rib Roast)
cooking times
3 hr 5 min – 4 hr At the most common temperature, 325°F, a bone-in prime rib runs about 3 hr 5 min – 4 hr at 8 lb. Pick your temperature below for the full chart. Done is always 145°F internal.
When is it actually done?
145°F internal The USDA FSIS safe minimum internal temperature for this cut is 145°F, followed by a rest of about 20 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Doneness temperatures
| Doneness | Internal temp | |
|---|---|---|
| Rare | 120–125°F | below the USDA minimum |
| Medium-rare | 130–135°F | below the USDA minimum |
| Medium | 135–145°F | |
| Medium-well | 145–155°F | |
| Well done | 155°F+ |
USDA FSIS recommends a minimum of 145°F with a 20-minute rest for whole cuts. Rare and medium-rare sit below that guideline — a personal choice many cooks make with fresh, well-handled meat, listed here because these are the temperatures cookbooks and restaurants use.
Worth knowing before you start
- The low end of each range lands medium-rare, the high end medium — decide your pull temperature before you start, not at the oven door.
- A large roast carries over 5–10°F while resting; pull it that far below your target.
- Many cooks finish with a 500°F blast for the last 8–10 minutes (or start with one) for the crust — the per-pound time barely changes.
- Bones act as insulation: a boneless ribeye roast of the same weight cooks slightly faster.