Go Back
–+ servings
A perfectly cooked medium-rare prime rib roast with a seasoned, browned crust, showcasing its juicy pink interior.

Prime Rib Time & Temp Chart

This chart helps you cook prime rib to medium-rare every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 45 minutes
Servings: 1 roast
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bone-in Prime Rib Roast 4-5 pounds
  • 2 tablespoons Kosher Salt
  • 1 tablespoon Black Pepper freshly ground
  • 1 tablespoon Garlic Powder
  • 1 teaspoon Rosemary dried

Equipment

  • Oven
  • Roasting pan
  • Meat thermometer

Method
 

  1. Preheat your oven to 450°F (230°C).
  2. Pat the prime rib dry with paper towels. This helps create a better crust.
  3. In a small bowl, mix together the kosher salt, black pepper, garlic powder, and dried rosemary.
  4. Rub the spice mixture all over the prime rib roast.
  5. Place the prime rib, fat-side up, in a roasting pan.
  6. Roast at 450°F (230°C) for 15 minutes.
  7. Reduce the oven temperature to 325°F (160°C). Continue roasting for approximately 13-15 minutes per pound for medium-rare.
  8. Use a meat thermometer inserted into the thickest part of the roast, avoiding bone. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
  9. Once the desired temperature is reached, remove the prime rib from the oven.
  10. Tent the roast loosely with foil and let it rest for at least 30 minutes before carving. This allows the juices to redistribute.
  11. Carve the prime rib against the grain and serve immediately.

Notes

The cooking time per pound is an estimate. Always rely on a meat thermometer for accurate results. The resting time is crucial for a juicy roast.

Tried this recipe?

Let us know how it was!