here’s a perfect medium-rare prime rib method that gives you a beautiful crust, juicy interior, and a tender, pink center every time. 🥩✨
🥩 Perfect Medium-Rare Prime Rib
Ingredients
- 1 prime rib roast (also called rib roast), bone-in or boneless
- For 6–8 people: 4–6 lbs
- 2–3 tbsp olive oil
- 4–6 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
- 2 tbsp fresh thyme, chopped (or 2 tsp dried)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- Optional: 1–2 tbsp Dijon mustard
🧠 The Key Trick
👉 Start hot for a crust, then roast low and slow.
This gives the best color, flavor, and even doneness.
🥘 Instructions
1. Prep
- Remove roast from fridge 2 hours before cooking (comes to room temp)
- Pat dry with paper towels
- Rub with olive oil
Seasoning Rub
Mix:
- garlic
- rosemary
- thyme
- salt
- pepper
(optional Dijon mustard)
Rub all over roast.
2. Sear for a Crust
- Preheat oven to 450°F (230°C)
- Roast for 20–25 minutes to develop a crust
3. Roast Low & Slow
- Reduce oven to 325°F (160°C)
- Continue roasting until internal temp reaches:
Target Temperatures (important!)
- 120–125°F (49–52°C) for medium-rare
(it will rise to 130–135°F while resting)
⏱️ Approx times (varies by oven):
- 4–6 lbs: 1.5–2 hours total
- Best to use a meat thermometer for accuracy.
4. Rest (Do NOT skip this!)
- Remove roast and tent with foil
- Rest 20–30 minutes
This lets juices redistribute and keeps it tender.
🔥 Final Slice
- Slice against the grain
- You should see a pink center with a thin gray band (perfect medium-rare)
⭐ Optional Au Jus
In the roasting pan:
- Add 1 cup beef broth + 1/2 cup red wine
- Simmer and scrape browned bits
- Strain and serve