READ THIS! Preparing a rib roast sounds like a daunting task but the fears are unfounded. Using proper techniques it is simple. This recipe is basic because the roast is so good it needs little help. The important part is the finishing temperature. Read more . Remove from oven 125-127F it’s rare, 130-132F it’s medium rare (perfect), 145F it’s medium, above that overdone. Be sure and let it rest wrapped in foil to redistribute the juices and to “carryover” or balance internal temperatures. Lower cooking temperatures slow things down a little, are more forgiving, and give more even internal doneness. Keep that straight and all will come out peachy. I prefer standing (bone in) small end rib roast over rolled (boneless) since the bones impart flavor during the cooking process and small end is more succulent and tender. USDA Prime refers to the grade of the meat and is more expensive. Aged Prime is the crème de la crème, but bring your gold card. It’s well worth it for special occasions. This is such a good cut of meat that USDA Choice works just fine, the difference being the distribution of fat or “marbling”. Prior to roasting, cut meat almost entirely from bone leaving a thin “hinge” that runs across all the bones at the thickest side of the roast and season in there also. This will make carving a hot roast much easier. The key to perfection is the digital fully programmable cooking thermometer. It has a probe that goes into the roast with a small cable that runs to a remote display that magnetically sticks to the outside of the oven. Temperature can be monitored without ever opening the oven and that info is vital to getting the entire meal finished at the same time. With programmable time and temperature alarms it is arguably the most important kitchen tool for consistent cooking. I use it for meat, poultry, fish, candy, frying, and the kid’s science experiments. Once you get one you cant live without one. Take my advice, stay away from the preprogrammed kind. Why? Lack of versatility, and your meat will come out overdone. Why overdone meat? Lawyers. Copy and paste this link for info on the one I use.