There are different preferences related to the degree of doneness in rib roast. Also, the roast will continue cooking, adding about 5°F of doneness when removed from the oven. Therefore, it should be removed when the temperature probe measures about 5°F below the desired degree of doneness. The following is a rough guide for removal from the oven: Rare - 120°F; Medium Rare - 125°F; Medium - 135°F; Medium Well - 145°F.