Prime Rib (Standing Rib Roast) Temperature Chart & Cook Time Calculator

The Christmas roast, and an expensive one to overcook. Low and slow to within 10 °F of target, then a blast of heat for the crust.

Target temp

130°F

55 °C

Pit temp

250°F

120 °C

Method

Reverse Sear

Low indirect, then blast the crust

Rest

40 min

before slicing

Pull temperature by weight and doneness

Weight	Rare	Medium Rare	Medium	Medium Well
4 lb	122 °F	127 °F	137 °F	147 °F
6 lb	121 °F	126 °F	136 °F	146 °F
8 lb	120 °F	125 °F	135 °F	145 °F
10 lb	120 °F	125 °F	135 °F	145 °F
12 lb	119 °F	124 °F	134 °F	144 °F
14 lb	118 °F	123 °F	133 °F	143 °F

Every cell is the pull temperature — the point where you take it off the heat so carryover lands it on target. Tap a number for the full guide.

Calculate your exact cut →Free interactive calculator · works offline · installs to your home screen

Recommended Tools for Perfect Results

The chart is only as good as your thermometer. These are the tools worth owning.

Most useful

Wireless Bluetooth Meat Thermometer

Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.

Check Price
on Amazon

For the stall

Pink Butcher Paper (Unwaxed, 18")

Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.

Check Price
on Amazon

Instant read

Instant-Read Digital Thermometer

Two-second readings for spot checks and for probing brisket for tenderness.

Check Price
on Amazon

As an Amazon Associate we earn from qualifying purchases. Prices and availability are set by Amazon and may change.

Download the printable temperature chart

Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.

One email with the chart, plus the occasional seasonal guide. Unsubscribe in one click, no spam. Prefer not to subscribe? Download it directly.

Frequently Asked Questions

What internal temperature should prime rib be?

130 °F / 55 °C final. Pull it earlier — around 125 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.

What pit temperature should I use?

250 °F / 120 °C for reverse sear. Other methods and their temperatures are compared on each size page.

How long should prime rib rest?

40 minutes for a typical prime rib. Tent loosely with foil so the crust stays crisp.