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Close-up of thick slices of medium-rare prime rib roast with a dark crust, ready for Prime Rib Time & Temp Chart.

Prime Rib Time & Temp Chart — Medium-Rare Every Time

This guide helps you cook a perfect medium-rare prime rib roast every time, with optional horseradish sauce and au jus recipes.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 2 hours
Total Time 3 hours 25 minutes
Servings: 10 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Prime Rib
  • 10 Pound 4-rib prime rib roast, bones cut off and tied back on Room temperature
  • 1 Tablespoon Garlic powder or granulated garlic
  • 1 Tablespoon Onion powder or granulated onion
  • 1 Tablespoon Black pepper
  • 1 Tablespoon Seasoned salt such as Lawry's Seasoned Salt
For the Creamy Horseradish Sauce (Optional)
  • 1 cup Sour cream
  • 1/2 cup Whipping cream or heavy cream
  • 1-2 dashes Hot pepper sauce or more, if desired
  • 1 Tablespoon Worcestershire sauce
  • 1-2 Tablespoons Prepared horseradish fresh-grated, refrigerated
  • 1 Tablespoon Spicy brown mustard
  • 1 Tablespoon Red or white wine vinegar
  • 2 cloves Garlic, crushed may substitute 1 teaspoon garlic powder
For the Au Jus (Optional)
  • 3 cups Water
  • 5 Teaspoons Better Than Bouillon Concentrate, Beef Flavor or use beef bouillon cubes
  • 1 Tablespoon Soy sauce
  • to taste Kosher salt and ground black pepper

Equipment

  • Oven
  • Heavy-duty sheet pan with 1-inch sides
  • Small bowl
  • Instant-read meat thermometer
  • Sharp knife
  • Kitchen shears
  • Meat forks
  • Cutting board
  • Large, deep skillet

Method
 

  1. 4-5 hours before cooking, remove the prime rib roast from refrigeration and unwrap it. Keep the label to note the weight for cooking calculations.
  2. Preheat your oven to 500 degrees F. Place the oven rack in the lower third of the oven.
  3. Place the unseasoned roast, fat side up, on a heavy-duty sheet pan with 1-inch sides. Combine garlic powder, onion powder, and black pepper with seasoned salt in a small bowl. Rub this spice blend over the entire exterior of the roast.
  4. Place the prepared roast into the preheated oven, uncovered. Cook for 6 minutes per pound for medium-rare or 7 minutes per pound for medium.
  5. When the cooking time is up, immediately turn the oven temperature down to 170 degrees F. Set a timer for 2 hours and leave the roast in the oven to rest and finish cooking from residual heat. Do not open the oven door during this time.
  6. After 2 hours, open the oven door and check the internal temperature with an instant-read meat thermometer. For medium-rare, aim for 130-135°F. For medium, aim for 135-140°F.
  7. If the internal temperature is below your target, preheat the oven to 375 degrees F. Return the roast to the oven and check the temperature every 10 minutes until it reaches your desired doneness.
  8. Use a sharp knife or kitchen shears to snip the strings holding the roast to the bones.
  9. Using two meat forks, lift the roast from the bones and pan, and place it onto a cutting board.
  10. Slice the prime rib into 3/4 inch thick slices. If desired, pour some warm au jus over the slices and add a dollop of horseradish sauce. Serve immediately.
  11. To make the horseradish sauce, combine all sauce ingredients in a small bowl until smooth. Store in the refrigerator until ready to serve.
  12. To make the au jus, bring water to a boil in a large, deep skillet. Reduce heat to low, add bouillon concentrate and soy sauce, and whisk until blended. Season with salt and pepper to taste. Keep warm.

Notes

Using a heavy-duty sheet pan allows for better heat exposure and more even browning. A cast-iron skillet can also be used. If a guest prefers their slice more well-done, you can briefly simmer it in broth or au jus.

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