The ideal internal temperature for a rib roast depends on your desired level of doneness. It's crucial to remember that the roast will continue to cook as it rests after being removed from the oven, increasing in temperature by 5-10°F.
Here's a breakdown:
| Doneness | Internal Temperature (Before Resting) | Internal Temperature (After Resting) |
|---|---|---|
| Medium Rare | 115-120°F | 125-130°F |
| Medium | 125-130°F | 135-140°F |
Therefore, pull the rib roast out of the oven when it reaches the before resting temperature for your desired doneness to account for the carryover cooking.
