Easy Medium Rare Oven Roasted Prime Rib

why make this recipe

Prime rib is a classic dish that brings warmth and heartiness to any meal. Making an Easy Medium Rare Oven Roasted Prime Rib is a fantastic way to enjoy a flavorful and tender cut of meat without spending hours in the kitchen. This dish is perfect for gatherings, holidays, or simply a special dinner at home. With its rich flavors and beautiful presentation, your family and friends will surely be impressed.

how to make Easy Medium Rare Oven Roasted Prime Rib

Ingredients :

• 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 teaspoon dried)
• 1 tablespoon fresh thyme finely chopped (or 1 teaspoon dried)
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (optional)
• 2 teaspoons Dijon mustard
• 1 (5 to 6 lb) bone-in prime rib roast (3-rib roast recommended)

Directions :

1. Remove the roast from the fridge at least 1 hour before cooking to bring it to room temperature. Pat it dry and place it fat-side up on a rack in a roasting pan.
2. In a bowl, combine olive oil, minced garlic, salt, pepper, rosemary, thyme, onion powder, smoked paprika, and Dijon mustard. Mix into a thick rub and coat the roast evenly.
3. Preheat the oven to 450°F (230°C).
4. Roast the prime rib at 450°F for 20 minutes to form a crust.
5. Reduce heat to 325°F (165°C) and continue roasting for 13–15 minutes per pound, or until the internal temperature reaches 130–135°F for medium rare.
6. Remove roast and tent with foil. Let it rest for 20–30 minutes before carving.
7. Slice against the grain into thick cuts and serve with your favorite sides or sauces.

how to serve Easy Medium Rare Oven Roasted Prime Rib

Serve the prime rib with classic sides such as mashed potatoes, roasted vegetables, or a fresh salad. Don’t forget a delicious gravy or horseradish sauce to enhance the rich flavors of the meat. For a beautiful presentation, arrange the sliced meat on a platter and garnish it with fresh herbs.

how to store Easy Medium Rare Oven Roasted Prime Rib

If you have leftovers, store the prime rib in an airtight container in the refrigerator. It will last for about 3 to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. To reheat, place it in the oven at a low temperature until warmed through, being careful not to overcook it.

tips to make Easy Medium Rare Oven Roasted Prime Rib

• Letting the roast come to room temperature before cooking helps it cook more evenly.
• Use a meat thermometer to ensure you reach the perfect medium rare temperature.
• Make sure to let the roast rest before carving to keep it juicy.

variation (if any)

You can experiment with different rubs and seasonings to suit your taste. Try adding herbs like sage or thyme, or spices like cumin for a unique flavor twist.

FAQs

Q: What is the best cut of prime rib to use?
A: The 3-rib bone-in prime rib roast is recommended for its tenderness and flavor.

Q: How do I know when the prime rib is done?
A: Use a meat thermometer to check the internal temperature. For medium rare, it should be between 130°F to 135°F.

Q: Can I make this recipe in advance?
A: Yes, you can prepare the rub in advance and apply it to the roast a few hours before cooking. Just make sure to store it in the fridge.

Easy Medium Rare Oven Roasted Prime Rib

Enjoy a flavorful and tender Easy Medium Rare Oven Roasted Prime Rib, perfect for gatherings and special dinners.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Rub

• 3 tablespoons olive oil
• 6 cloves garlic, minced
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (optional)
• 2 teaspoons Dijon mustard

For the Prime Rib

• 1 (5 to 6 lb) bone-in prime rib roast (3-rib roast recommended)

Method

 

Preparation

1. Remove the roast from the fridge at least 1 hour before cooking to bring it to room temperature. Pat it dry and place it fat-side up on a rack in a roasting pan.
2. In a bowl, combine olive oil, minced garlic, salt, pepper, rosemary, thyme, onion powder, smoked paprika, and Dijon mustard. Mix into a thick rub and coat the roast evenly.

Cooking

1. Preheat the oven to 450°F (230°C).
2. Roast the prime rib at 450°F for 20 minutes to form a crust.
3. Reduce heat to 325°F (165°C) and continue roasting for 13–15 minutes per pound, or until the internal temperature reaches 130–135°F for medium rare.

Resting and Serving

1. Remove roast and tent with foil. Let it rest for 20–30 minutes before carving.
2. Slice against the grain into thick cuts and serve with your favorite sides or sauces.

Notes

Letting the roast come to room temperature before cooking helps it cook more evenly. Use a meat thermometer to ensure you reach the perfect medium rare temperature. Make sure to let the roast rest before carving to keep it juicy. Store leftovers in an airtight container for 3 to 4 days in the refrigerator or freeze for up to 3 months.