After a script terminates, a. from the command-line gives the exit status of the script, that is, the last command executed in the script, which is, by convention, on success or an integer in the range 1 - 255 on error.
Roast in oven until thermometer registers 115Â°-120Â°F for rare or 125Â°-130Â°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.). Check the temperature of the roast using a meat thermometer 30 to 45 minutes before you expect the roast to be done.For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500Â° and 2 1/4 hours at 325Â°).oast in oven until thermometer registers 115Â°-120Â°F for rare or 125Â°-130Â°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.). Check the temperature of the roast using a meat thermometer 30 to 45 minutes before you expect the roast to be done.
1 Leave the prime rib out at room temperature for 2 hours. 2  Preheat the oven to 450 degrees F. 3  When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. 4  After 20 minutes turn the oven down to 325 degrees F. and roast until the desired internal temperature is reached (see guide below). After 20 minutes turn the oven down to 325 degrees F. and roast until the desired internal temperature is reached (see guide below). 2  For medium-rare this will take approximately 15 minutes per pound. 3  Transfer to a large platter, and let the prime rib rest, loosely covered with foil for 30 minutes before serving.