What is correct internal temperature for rare beef roasts?
I'm not sure whether you're asking what temperature the oven
should be, or what the final temperature of the meat should be, so
I'll try to answer both questions. If you truly want RARE roast
beef, the final temperature, after the meat has been removed from
the oven and roasted, should be between 120 and 125 degrees. That
means you're going to have to take the meat out of the oven at 5
degrees less than the final temperature, because the meat will
continue to cook while it rests.
As for temperature, I can recommend Paula Deen's method for
cooking prime rib. It takes quite a while, but the result was
delicious:(see the related link.)