Easy Medium Rare Oven Roasted Prime Rib

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A perfectly cooked medium-rare prime rib is the kind of dish that makes a dinner unforgettable. The moment you slice into that rich, tender roast with its beautifully seasoned crust and rosy-pink center, you know you’re about to enjoy something special. It’s the kind of centerpiece that elevates any holiday, celebration, or family meal with minimal effort and maximum flavor.

This oven-roasted prime rib recipe captures the essence of indulgence with its savory garlic and herb crust, melt-in-your-mouth texture, and juicy finish. You don’t need to be a professional chef to pull it off—just follow a few essential techniques, and your roast will impress even the pickiest meat lovers at the table.

Why You’ll Love This Easy Medium Rare Oven Roasted Prime Rib

This recipe is all about achieving that coveted medium-rare center without the stress. You’ll love how the garlic-herb crust enhances the meat’s natural flavor, while a low and slow roasting method ensures it stays juicy and evenly cooked. No complicated steps, no unnecessary flair—just a classic roast made simple and foolproof. Whether you’re hosting a dinner party or planning a holiday feast, this prime rib delivers restaurant-quality results every time.

Preparation Phase & Tools to Use

To make the perfect prime rib, you’ll need a few key tools: a reliable meat thermometer, a roasting pan with a rack, a sharp carving knife, and a small mixing bowl for your seasoning rub. The thermometer is crucial—it ensures your roast reaches the ideal internal temperature for medium rare (between 130–135°F). The roasting rack elevates the meat for even air circulation and browning. A good knife makes carving clean, elegant slices effortless.

Preparation Tips

Let your prime rib sit out at room temperature for at least an hour before roasting—this helps it cook more evenly. Pat the roast dry with paper towels to help the crust develop. When seasoning, don’t be shy—generously coat the meat with salt, pepper, garlic, and herbs for maximum flavor. Always roast fat-side up so the juices can naturally baste the meat. Finally, don’t skip the resting period after roasting. Tent the meat with foil and rest it for 20–30 minutes to lock in those delicious juices.

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Ingredients for Easy Medium Rare Oven Roasted Prime Rib

• 1 (5 to 6 lb) bone-in prime rib roast (3-rib roast recommended)
• 3 tablespoons olive oil
• 6 garlic cloves, minced
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)
• 1 tablespoon fresh thyme, finely chopped (or 1 tsp dried)
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (optional for extra depth)
• 2 teaspoons Dijon mustard (helps bind and flavor the crust)

Step 1: Prep the Prime Rib

Start by removing the roast from the fridge at least 1 hour before cooking to bring it to room temperature. This helps it cook evenly. Pat the meat completely dry using paper towels, then place it fat-side up on a wire rack over a roasting pan.

Step 2: Make the Garlic-Herb Rub

In a small bowl, combine olive oil, minced garlic, salt, pepper, rosemary, thyme, onion powder, smoked paprika (if using), and Dijon mustard. Mix well until it forms a thick paste. Rub this generously all over the roast, covering all sides.

Step 3: Preheat the Oven

Set your oven to 450°F (230°C). A hot initial blast will help create that irresistible crust on the outside of the prime rib.

Step 4: Sear the Roast

Place the seasoned roast into the oven and roast at 450°F for 20 minutes. This step creates a caramelized crust that locks in the juices.

Step 5: Roast Low and Slow

After the initial 20 minutes, reduce the oven temperature to 325°F (165°C). Continue roasting for about 13–15 minutes per pound, or until a meat thermometer inserted into the thickest part reads 130–135°F for medium rare. Avoid opening the oven frequently—use the thermometer for accuracy.

Step 6: Let It Rest

Once the roast reaches the desired internal temperature, remove it from the oven and tent it loosely with foil. Let it rest for 20–30 minutes before carving. This resting period is crucial to allow the juices to redistribute and keep the meat moist.

Step 7: Carve and Serve

Using a sharp carving knife, slice the roast against the grain into 1/2-inch to 3/4-inch thick pieces. Serve with au jus, horseradish cream, or your favorite sides like garlic mashed potatoes, green beans, or roasted carrots.

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Notes

Choosing a bone-in prime rib enhances flavor and helps insulate the meat during roasting, resulting in a more even cook. Make sure your meat thermometer is calibrated for accuracy—it’s your best friend in this recipe. If you’re serving a larger group, you can easily scale up the size of the roast; just adjust the cook time accordingly. Remember, oven performance can vary, so always trust your thermometer over time estimates.

Watch Out for These Mistakes While Cooking

• Skipping the room temp step: Putting a cold roast in the oven leads to uneven cooking.
• Not using a thermometer: Guessing leads to overcooked or undercooked meat.
• Carving too soon: Cutting before resting causes all the juices to run out.
• Under-seasoning: Prime rib is thick—flavor it generously to ensure the crust packs a punch.
• Not roasting fat-side up: This position lets the fat render and baste the meat naturally.

Storage Instructions

Store leftover prime rib tightly wrapped in foil or in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze slices individually wrapped in plastic and stored in freezer-safe bags for up to 3 months. Reheat gently in the oven at 300°F wrapped in foil to maintain tenderness without drying it out.

Estimated Nutrition (Per Serving – based on 8 servings from a 6 lb roast)

• Calories: 570 kcal
• Protein: 48g
• Fat: 42g
• Saturated Fat: 18g
• Carbohydrates: 1g
• Sugar: 0g
• Sodium: 520mg
• Cholesterol: 145mg
• Fiber: 0g

Frequently Asked Questions

Can I use boneless prime rib instead?

Yes, but bone-in provides better flavor and moisture. If using boneless, reduce cook time slightly.

How do I know when my prime rib is medium rare?

Use a meat thermometer—medium rare is between 130–135°F. Remove at 130°F and rest; temp will rise slightly.

Can I season the roast the night before?

Absolutely. Seasoning overnight (dry brining) enhances flavor and helps develop a better crust.

What’s the best side dish for prime rib?

Classics like garlic mashed potatoes, roasted root vegetables, creamed spinach, or Yorkshire pudding are excellent pairings.

Should I cover my prime rib while roasting?

No, roast it uncovered to allow the crust to form. Cover it only while resting.

How long should I let it rest?

At least 20–30 minutes. Resting is critical to retain moisture and flavor.

Can I use a convection oven?

Yes, but reduce the roasting temperature by 25°F and monitor internal temperature closely.

What if I want it more well-done?

Roast until internal temperature reaches 140°F for medium or 150°F for medium-well. Keep in mind the texture will be less tender.

Conclusion

With just a few ingredients and straightforward techniques, you can master the art of oven-roasted prime rib at home. It’s a luxurious dish that delivers on flavor and presentation, perfect for impressing guests or treating yourself to something extraordinary. Remember: season boldly, cook slowly, and slice with confidence. Your prime rib masterpiece awaits.

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