Prime Rib-Internal temp

Unknown

I am cooking a small 4 1/2 lb prime rib and want it to be rare to mid-rare. I'm guessing that I should take it off at about 120. Am I in the ballpark?...Thanks

Earl

John in Memphis,
I would go to at lest 130F, i feel that 120 would still be rare. Lets see what the others think also.[p]Earl

BBQfan1

John in Memphis,
I would agree with Earl on this one; I've done two prime rib roasts lately (they've been on sale consistently up here for some reason). The first one I pulled at 126 and it was still plenty red (as in borderline shiny-red/bleu). The next one, when Mop (a fellow Egger) and his family were over for dinner, I let go til 132, and it was what I would call medium rare--reddish-pink throughout--at the centre, with two medium-well slices on the outside, where I seared it.
If you say you like rare, as in shiny red/warm but not hot, then go 120, cuz that's what it will look like at the centre. A lot of folks when they say rare, actually are seeking med-rare or even medium. Not many go for the 'bleu' result, but I've heard some here who do (Kenny G's 'Pittsburg' steak for example; seared on the outside, mooing on the inside!)
BBQfan1