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Prime Rib Roast Oven: The Foolproof Method for Perfect Medium-Rare

Close-up of a perfectly cooked prime rib roast oven cut, showing a medium-rare pink center and herb crust.
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This is the language of a show-stopping beef roast, translated for your home oven. Learn the simple, direct steps to cook a juicy prime rib roast with a flavorful garlic herb crust, hitting that perfect medium-rare every time.

Ingredients

Scale
  • 1 (5-7 lb) bone-in or boneless prime rib roast (standing rib roast)
  • 3 tablespoons kosher salt
  • 2 tablespoons black peppercorns, freshly cracked
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup beef broth (for au jus)

Instructions

  1. Take the prime rib out of the refrigerator 2 to 3 hours before cooking. This step is non-negotiable for even cooking.
  2. Preheat your oven to 500 degrees Fahrenheit. Place the roast, fat-side up, in a roasting pan fitted with a rack. If using a bone-in cut, the bones act as a natural rack.
  3. Prepare the rub: In a small bowl, combine the kosher salt, cracked pepper, dried rosemary, dried thyme, minced garlic, onion powder, and garlic powder. Mix well.
  4. In a separate small bowl, mix the olive oil and Dijon mustard to create a paste. Rub this paste all over the entire surface of the roast.
  5. Press the herb and salt mixture firmly onto the roast, coating all sides.
  6. Place the roast in the preheated 500°F oven. Roast at this high temperature for exactly 15 minutes. This sears the outside for a crust.
  7. Reduce the oven temperature to 325 degrees Fahrenheit. Do not open the oven door during this temperature change.
  8. Continue roasting at 325°F until the internal temperature reaches your target doneness (use a meat thermometer inserted into the thickest part, avoiding bone). For medium-rare, pull the roast when the thermometer reads 125°F.
  9. Calculate your total cooking time: Plan for about 13–15 minutes per pound for medium-rare at 325°F after the initial sear.
  10. Remove the roast from the oven when it hits 125°F. Tent it loosely with foil and let it rest for at least 20 minutes before carving. The internal temperature will rise to 130°F–135°F during resting, which is the target for perfect medium-rare.
  11. To make the au jus: Place the roasting pan drippings on the stovetop over medium heat. Scrape up any browned bits from the bottom of the pan. Add the beef broth. Simmer until slightly reduced. Strain and serve alongside the carved roast.

Notes

  • For a bone-in cut, the bones insulate the meat slightly, which can add about 15-20 minutes to the total cook time compared to a boneless cut of the same weight.
  • If you prefer a crispier crust, you can skip the mustard/oil paste and simply rub the salt/herb mixture directly onto the roast after patting it very dry.
  • Always use a reliable instant-read meat thermometer. This is the only way to guarantee a perfect medium-rare prime rib.

Nutrition

Find it online: https://kitchenslang.com/prime-rib-roast-oven-foolproof-method/