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Perfect Medium Rare Oven Roasted Prime Rib

Close-up of perfectly medium-rare prime rib slices showing a deep brown crust and pink interior.
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Follow this simple guide to cook a juicy, tender prime rib roast to a perfect medium rare every time. This recipe is ideal for holiday feasts and special family gatherings.

Ingredients

Scale
  • 1 (5-7 pound) bone-in prime rib roast, well-marbled
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup beef broth (for au jus)

Instructions

  1. Remove the prime rib roast from the refrigerator 3 to 4 hours before cooking to allow it to come close to room temperature. This step helps the roast cook more evenly.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. In a small bowl, combine the kosher salt, black pepper, dried thyme, and dried rosemary.
  4. In another small bowl, mix the minced garlic and olive oil to create a paste.
  5. Pat the entire surface of the roast dry with paper towels.
  6. Rub the garlic-oil mixture all over the roast. Then, generously rub the herb and salt mixture onto all sides of the meat.
  7. Place the roast, fat-side up, on a rack in a sturdy roasting pan. If using a boneless roast, tie it with butcher’s twine every two inches to help it hold its shape.
  8. Place the roast in the preheated 450°F oven and roast for 15 minutes.
  9. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches 125 degrees Fahrenheit for medium-rare. Use a meat thermometer inserted into the thickest part of the roast, avoiding bone contact. This usually takes about 13-15 minutes per pound at this lower temperature.
  10. Remove the roast from the oven when it hits 125°F.
  11. Tent the roast loosely with aluminum foil and let it rest for at least 20 minutes before slicing. The internal temperature will rise to about 130-135°F during resting, achieving a perfect medium-rare.
  12. To make the au jus, pour the beef broth into the bottom of the roasting pan, scraping up any browned bits (fond) from the bottom. Simmer this liquid on the stovetop until slightly reduced, or simply serve the pan drippings as is.
  13. Slice the prime rib against the grain and serve immediately with the pan drippings or au jus.

Notes

  • For a crispier crust, you can sear the roast on the stovetop in a hot, oiled pan for 2-3 minutes per side before applying the rub and roasting.
  • If you prefer your roast closer to medium, aim for an internal temperature of 130°F before resting.
  • Always use a reliable meat thermometer; cooking time per pound is an estimate.

Nutrition

Find it online: https://kingscook.com/prime-rib-foolproof-juicy-method/