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–+ servings
A perfectly cooked prime rib roast sliced to show a medium-rare center, ready for Prime Rib Time & Temp Chart reference.

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

This recipe provides a guide for cooking a 10-pound prime rib roast to medium-rare perfection. It includes instructions for preparing the roast, a creamy horseradish sauce, and an optional au jus.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 2 hours
Total Time 5 hours 5 minutes
Servings: 10 people
Course: Dinner
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 refrigerated fresh-grated horseradish
  • 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 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 the granulated garlic, granulated onion, and black pepper with the 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 timer sounds, immediately reduce the oven temperature to 170 degrees F. Set a timer for 2 hours and leave the roast in the oven to rest. Do not open the oven door during this time.
  6. After 2 hours, open the oven door and check the internal temperature with a meat thermometer. Aim for 130-135°F for medium-rare or 135-140°F for medium.
  7. If the temperature is slightly lower than desired, preheat the oven to 375 degrees F. Return the roast to the oven and check the temperature every 10 minutes until it reaches your target.
  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 on a cutting board.
  10. Slice the prime rib into 3/4-inch thick slices. Serve with au jus and horseradish sauce, if desired.
  11. To prepare the Creamy Horseradish Sauce: Combine all sauce ingredients in a small bowl until smooth. Store in the refrigerator until serving.
  12. To prepare the Au Jus: Bring water to a boil in a large, deep skillet. Reduce heat to low, add the 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 be substituted for the sheet pan. If a guest prefers their slice more well-done, briefly simmer it in broth or au jus.

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