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prime rib

i've got about a 7 pound prime rib in a large bge at about 300 degrees. i salt and peppered it prior to putting in.[p]what is a good inside temperature to bring the prime rib too? [p]rare: xxx degrees
medium: xxx degrees
well: "are you kidding?"[p]thanks


  • bob eskew,
    Rare : 140F
    Medium: 160F
    Medium Rare: 145F

  • bob eskew,
    I have to disagree with the other post. The definitive guide here is the Dec. '95 treatment of the subject in Cooks Illustrated. They recommend low and slow, cooking at constant 200F to get uniform color without the "window" effect of medium outside and rare center. Pull at 130F internal for med-rare. 140 will give you a solid medium. Note: if you cook at higher tep.s, you will get considerable temperature creep, possbily 10 degrees; enough to turn the medium-rare roast to jerky. Good luck.

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