"The logic is simple. The temperature you are aiming for with prime rib is quite low, around 115 to 120 degrees Fahrenheit for medium-rare. That's really easy to overshoot in the oven, if you aren't paying close enough attention - but nobody wants to spend time babysitting a roast, either. Most importantly, the benefit of an undercooked prime rib is that the issue can easily solved by just putting it back in the oven for a few minutes, whereas an overcooked roast is basically unsalvageable."
"It's also key to note that larger roasts will continue to cook outside of the oven as they rest, increasing up to 10 degrees in temperature. So bypassing your target temperature in the oven will mean the meat will become even more overcooked after you take it out. With such a pricey cut, you can never be too careful. Aim to undercook prime rib so it doesn't dry out"
Prime rib should be removed from the oven with an internal temperature around 115 to 120 degrees Fahrenheit for medium-rare. Overshooting that temperature in the oven is easy, and larger roasts will continue to cook while resting, increasing as much as 10 degrees. Undercooking is preferable because the meat can be returned to the oven briefly, while overcooking cannot be undone. Large roasts vary in time to reach doneness, so estimating by time alone is unreliable. A reliable digital meat thermometer enables precise monitoring and protects the roast's fat marbling and tenderness.
Read at Tasting Table
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