Perfect Medium Rare Prime Rib Roast
Create a show-stopping centerpiece for your next special occasion with this Perfect Medium Rare Prime Rib Roast recipe. Featuring a bone-in prime rib dry-brined overnight for maximum flavor, this dish is elevated with a fragrant garlic and rosemary herb crust that sears to perfection in a 500°F oven. The roast is then slow-cooked to tender medium-rare doneness, ensuring juicy, melt-in-your-mouth results. A luxurious pan sauce made from beef drippings and stock adds the perfect finishing touch. Whether you're entertaining guests or indulging in a decadent family dinner, this foolproof recipe guarantees a perfectly cooked, beautifully rested roast every time.
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Recipe Information
Ingredients
- 5 pounds Prime rib roast (bone-in)
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper (freshly ground)
- 4 Garlic cloves (minced)
- 2 tablespoons Fresh rosemary (chopped)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter (softened)
- 1 cup Beef stock or broth
Instructions
One day before cooking, remove the prime rib roast from its packaging and pat it dry with paper towels. Place it on a large tray and rub all sides with 1 tablespoon of salt. Cover loosely with plastic wrap and refrigerate overnight. This helps dry-brine the meat, enhancing flavor and texture.
Two hours before roasting, take the prime rib out of the refrigerator and allow it to come to room temperature. This ensures even cooking.
Preheat your oven to 500°F (260°C). Adjust the oven rack to the lower middle position.
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, softened butter, remaining 1 tablespoon of salt, and freshly ground black pepper to form a paste.
Rub the garlic and herb paste evenly over the entire surface of the roast, making sure to coat all sides thoroughly.
Place the roast bone-side down (or fat-side up if boneless) on a roasting rack set inside a large roasting pan.
Insert an oven-safe meat thermometer into the center of the roast, avoiding contact with the bone. Place the roast in the oven.
Roast the meat at 500°F (260°C) for 15 minutes. This high-temperature sear helps create a flavorful crust.
Reduce the oven temperature to 325°F (163°C) and continue cooking until the thermometer reads 120°F (49°C) for medium-rare. This will take approximately 10-12 minutes per pound, or about 85-90 minutes for a 5-pound roast.
Remove the roast from the oven and tent it loosely with aluminum foil. Allow it to rest for 20-30 minutes. The internal temperature will rise to around 130°F (54°C) as it rests.
While the roast rests, pour the beef stock or broth into the roasting pan and place it over medium heat on the stovetop. Scrape up any browned bits from the bottom of the pan and simmer until the liquid reduces slightly to create a pan sauce.
Carve the prime rib into slices and serve warm with the pan sauce on the side.
Nutrition Facts
Calories |
7150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 586.1 g | 751% | |
| Saturated Fat | 234.8 g | 1174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1763 mg | 588% | |
| Sodium | 5659 mg | 246% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 0.5 g | ||
| Protein | 442.6 g | 885% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 330 mg | 25% | |
| Iron | 43.3 mg | 241% | |
| Potassium | 5491 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
