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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.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
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.