What is the Internal Cooking temperature and holding time for prime rib?

The recommended internal cooking temperature for prime rib is as follows:

- Rare: 120-130°F (48-54°C)

- Medium-Rare: 130-140°F (54-60°C)

- Medium: 145°F (63°C)

- Medium-Well: 150°F (66°C)

- Well-Done: 160°F (71 °C)

It's important to consider the desired level of doneness when cooking prime rib, as overcooking can result in a dry and tough texture. Using a meat thermometer is recommended to ensure accurate temperature measurement.

Regarding the holding time, prime rib can be held at a safe temperature (above 140°F or 60°C) for a limited time, typically up to 2 hours, before it starts to lose its quality and safety. However, it is generally recommended to consume cooked prime rib as soon as possible to ensure the best flavor and texture.