Trimming and prep: Whether your roast is bone on or boneless, trim off any excess gristle or fat.Prime grade is best but Choice grade works great. Selection: Buy the highest grade meat you can afford.Look for this to be the lowest temperature you see in the roast before pulling from the heat.
This topic is worth a deep dive, but we’ve pulled together a quick summary of the important information right here at the top for easy reference, starting with the critical doneness temperature for Medium Rare… Prime Rib Doneness Temperature: 125☏ (52☌) And who knows more about temperature than ThermoWorks? No one, that’s who. If you don’t get the temperatures right, it won’t. If you get the temperatures right, your Prime Rib will be perfect.
That’s because the secret to perfectly done Prime Rib that your friends and family will be talking about for years to come is all about temperatures before, during, and even after you cook. You won’t find better advice on the internet. If you’re looking for that spectacular, rich, savory crust outside, combined with edge-to-edge pink doneness on the inside with no unsightly gray band, look no further.
