What is the minimum internal cooking temperature and holding times for prime rib?

* 145°F (63°C) for medium-rare

* 150°F (66°C) for medium

* 160°F (71°C) for medium-well

Holding times for prime rib:

* After cooking: Prime rib can be safely held at 140°F (60°C) for up to 2 hours before serving.

Important notes:

* Temperature should be measured in the thickest part of the roast.

* Use a meat thermometer to ensure accurate temperature.

* Allow prime rib to rest for 15-20 minutes after cooking before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

* Do not stuff prime rib. Stuffing can create an environment where bacteria can thrive and increase the risk of foodborne illness.

Remember: These guidelines are for general safety and may vary depending on your personal preference for doneness.