USDA: cook beef roasts to at least 145°F (63°C) with a 3-minute rest. Cooks commonly aim for medium rare at 135°F, pulling the roast 5-10°F early for carryover.
- USDA safe minimum
- 145°F63°C internal temperature
- Rest time
- 3 minBefore carving or eating
- Doneness range
- 125–155°FRare to well done
- Safe & popular
- 145°FMedium
- 125°FRare52°C
- 135°FMedium rare57°C
- 145°FMedium63°C
- 150°FMedium well66°C
- 155°FWell done68°C
Safe minimums from USDA FSIS and FoodSafety.gov. Checked .
Beef roast & prime rib temperature chart
| Doneness | °F | °C | Notes |
|---|---|---|---|
| Rare | 125°F | 52°C | cool red center; Certified Angus Beef final temp (below USDA's 145°F + 3-min rest) |
| Medium rare | 135°F | 57°C | warm red center; Certified Angus Beef final temp (ThermoWorks: 130-135°F) (below USDA's 145°F + 3-min rest) |
| Medium | 145°F | 63°C | warm pink center; Certified Angus Beef final temp (ThermoWorks: 135-145°F); meets USDA minimum with 3-min rest |
| Medium well | 150°F | 66°C | slightly pink center; Certified Angus Beef final temp (ThermoWorks: 145-155°F) |
| Well done | 155°F | 68°C | little or no pink; ThermoWorks lists 155°F and up |
Doneness targets come from the culinary sources listed below. USDA's food-safety minimum is 145°F (63°C) with a 3-minute rest; anything below it is a personal risk choice.
Safe temperature for prime rib
USDA: cook beef roasts to at least 145°F (63°C) with a 3-minute rest. Cooks commonly aim for medium rare at 135°F, pulling the roast 5-10°F early for carryover.
When to take it off the heat
Carryover cooking: Certified Angus Beef advises taking steaks off the heat about 5°F before the target and roasts 5-10°F early; ThermoWorks says 3-10°F depending on size and heat. Certified Angus Beef: remove a medium-rare roast at 125-130°F.
Where to put the thermometer
Insert through the side of the cut so the tip sits in the center, clear of bone and fat (Certified Angus Beef).
Questions people ask
What temp should I pull prime rib?
For medium rare (about 135°F final), Certified Angus Beef suggests removing a roast at 125-130°F and letting carryover finish it.
How much does a roast rise while resting?
Large roasts typically climb 5-10°F after leaving the oven, per Certified Angus Beef and ThermoWorks.
What temp to cook prime rib?
USDA: cook beef roasts to at least 145°F (63°C) with a 3-minute rest. Cooks commonly aim for medium rare at 135°F, pulling the roast 5-10°F early for carryover.
What temp to cook prime rib roast?
USDA: cook beef roasts to at least 145°F (63°C) with a 3-minute rest. Cooks commonly aim for medium rare at 135°F, pulling the roast 5-10°F early for carryover.
What is the temperature of rare prime rib?
Rare: about 125°F (52°C), cool red center. USDA's safe minimum is 145°F with a 3-minute rest.