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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.
Serves 4 to 8 people depending on the size of the roast. Note: For medium-rare prime rib, we want to take the roast out of the oven at 120Â°F, and it will continue cooking until it reaches 130Â°F. If you prefer a medium prime rib, take it out at 130Â°F with a target temperature of around 140Â°. Roast for 20 minutes, then lower the heat to 325Â°F and roast until the meat's internal temperature reaches 120Â°F, which will be another hour to three and a half hours, depending on the size of your roast.