Prime Rib Time & Temp Chart — Medium-Rare Every Time 6 Tips

Oh, friends, let’s talk about the king of roasts! If you’ve ever stood over a glistening prime rib, worried sick that you’d accidentally cook it past that glorious, rosy medium-rare, I hear you. That fear is exactly why I put together this foolproof Prime Rib Time & Temp Chart — Medium-Rare Every Time guide. I’ll never forget my first Christmas attempting this. Armed with my nonna’s wisdom and heart pounding, I followed the timing exactly. When I finally sliced that tender, juicy meat, the smiles around the table made all the fuss worth it. Cooking isn’t just food; it’s gathering loved ones. Trust me, this chart takes all the guesswork out of achieving that perfect finish!

Why You Need This Prime Rib Time & Temp Chart — Medium-Rare Every Time

Why should you trust this guide over all the others? Because it takes the stress right out of your holiday pot! Dealing with a $100 roast is nerve-wracking, but this method gives you the confidence of a seasoned chef. You just follow these simple steps, and the result is guaranteed juicy perfection every single time. I promise, you won’t look back!

• Say goodbye to grey, overdone edges!
• Enjoy spectacular, rosy-pink meat that melts in your mouth.
• You get to spend less time worrying and more time chatting with your guests.
• This Prime Rib Time & Temp Chart — Medium-Rare Every Time is your secret weapon!

Achieving Consistent Medium-Rare Doneness

Medium-rare isn’t just a preference; it’s where the flavor and texture of that beautiful beef truly shine. Too low, and it’s chewy; too high, and all that gorgeous moisture dries up. Precision is everything when you are working with a big roast like this, and that’s exactly what we nail down here.

Expert Tips for Your Prime Rib Time & Temp Chart — Medium-Rare Every Time

Forget guessing games! The number one tool you need—and I mean *need*—is a reliable instant-read meat thermometer. Don’t just rely on the clock; we use time to set the initial cooking phase, but the thermometer tells us when it’s actually done. This is how we ensure our Prime Rib Time & Temp Chart — Medium-Rare Every Time delivers that magical medium-rare interior.

Check out where to find the best tips for comforting dinner inspiration while you wait! Get inspired for your next roast sides here.

Essential Equipment for Your Prime Rib Time & Temp Chart — Medium-Rare Every Time

Okay, preparation is half the battle, especially when dealing with a showstopper like this Prime Rib Time & Temp Chart — Medium-Rare Every Time. You don’t need much fancy gear, but you absolutely must have the right tools. Seriously, ditch the giant oven thermometer; they lie! The key to success here, and the secret weapon for that perfect medium-rare, is a quality instant-read meat thermometer. I also make sure my sheet pan has decent sides so all those delicious drippings don’t end up making a smoky mess on the bottom of my oven!

Here’s what you’ll want lined up:

• An oven that can hold a steady, low temperature.
• A heavy-duty sheet pan (one with sides is way better than a flat one!).
• A small bowl for mixing up our incredible spice rub.
• The hero: that instant-read meat thermometer.
• Sharp knife and meat forks for carving like a professional.

Ingredients for the Perfect Prime Rib Roast Recipe

Getting the right ingredients ready is just as important as the cooking itself, right? You need to have everything measured out and ready to go *before* you even think about turning on that oven. Remember that 10-pound beauty needs to hang out on the counter to get to room temperature first—that’s crucial for even cooking, whether you’re making a boneless prime rib recipe or tackling the whole thing!

I’ve broken it down by component below so you can get organized. If you’re planning a big dinner, check out some wonderful gluten-free dinner ideas while you’re prepping!

See my favorite dinner categories here!

For the Prime Rib Rub

This rub gives our roast that savory, beautiful crust we all look for. Just make sure your roast is sitting out for a few hours so it’s not ice cold when you start rubbing these spices all over it. Don’t be shy; cover every single surface!

• 10 Pound 4-rib prime rib roast, bones cut off and tied back on by the butcher, room temperature
• 1 Tablespoon garlic powder (or granulated garlic works too!)
• 1 Tablespoon onion powder (or granulated onion)
• 1 Tablespoon black pepper
• 1 Tablespoon seasoned salt (I always grab Lawry’s if I have it)

For the Creamy Horseradish Sauce (Optional)

This sauce just elevates everything! It’s cooling and sharp, cutting right through the richness of the beef. A super important note here: make sure you grab the refrigerated, prepared horseradish that’s tangy and strong—not the white creamy stuff already mixed with mayo. That’s a totally different flavor!

• 1 cup sour cream
• 1/2 cup whipping cream (or heavy cream is fine)
• 1-2 dashes hot pepper sauce (add more if you like a real kick!)
• 1 Tablespoon Worcestershire sauce
• 1-2 Tablespoons prepared horseradish (refrigerated fresh-grated is the ticket!)
• 1 Tablespoon spicy brown mustard
• 1 Tablespoon red or white wine vinegar
• 2 cloves garlic, crushed (or you can cheat with 1 teaspoon of garlic powder—I won’t tell!)

For the Au Jus (Optional)

You need this savory liquid for making sure every slice of your roast is super moist and flavorful. We make a quick, rich broth right in the pan drippings later, but here are the pure ingredients. If you have beef bouillon cubes, that works just as well as the concentrate!

• 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

Step-by-Step Instructions for the Prime Rib Time & Temp Chart — Medium-Rare Every Time

This is it! The moment we put our amazing Prime Rib Time & Temp Chart — Medium-Rare Every Time into action. Don’t rush any of these steps, especially the resting phase. When that roast finishes its long, slow cook, the entire house fills with the most incredible, savory aroma—it smells exactly like success!

Preparing the Roast and Oven Setup

First things first: take that beauty out of the fridge about four or five hours before you plan on cooking it. It needs to reach room temperature for even cooking; a cold center guarantees uneven results! While it’s chilling out, preheat your oven way up high to 500 degrees F. Pop that rack into the lower third of the oven. Then, grab your spice blend—the garlic powder, onion powder, pepper, and salt—and rub it lovingly all over the whole exterior of the roast. Make sure that fat side is facing up when you set it on your heavy-duty pan.

The High-Heat Sear Phase

Once the oven hits that blazing 500 degrees, slide that seasoned roast in there, uncovered. We’re just searing the outside for now to build that fantastic crust. For medium-rare results using our incredible Prime Rib Time & Temp Chart — Medium-Rare Every Time, you need to cook it for exactly 6 minutes per pound. If you happen to have a guest who likes it more done, bump that up to 7 minutes per pound, but 6 minutes is the magic number for medium-rare!

The Crucial Low-Temperature Cook and Rest

The second that timer goes off, you immediately drop the temperature—no hesitation—down to 170 degrees F. Then, set a timer for exactly 2 hours. This is the trickiest part, but it’s essential: Do not open the oven door for those full two hours! The radiant, low heat gently brings the interior up to perfect temperature without overcooking the exterior. It’s this low-and-slow finish that guarantees tenderness.

Final Temperature Check and Slicing

After those two hours are up, pull out that meat thermometer and pray! You are aiming for 130 to 135 degrees F for that perfect medium-rare. If it’s reading a little low, that’s fine—just bump your oven up to 375 degrees F and check it every ten minutes until you hit that target zone. Once it’s done, use your forks to lift the roast off the bones—remember to cut those strings first! Slide the meat onto the cutting board, let it settle for a moment, and slice it about 3/4-inch thick. So juicy! If you want more foolproof tips, check out this guide on achieving the perfect medium-rare roast.

Making the Optional Horseradish Sauce and Au Jus

Look, the roast itself is the star, a giant flavor bomb seasoned perfectly, but these two optional buddies seriously pull the whole experience together. I always, always make them because why wouldn’t you want extra flavor vehicles for your prime rib? If you’re looking for more dinner inspiration while you let that big roast rest, take a peek at some healthy ideas. You’ll find some great pairing ideas right here!

Don’t stress about making these from scratch; they come together super fast while the roast finishes cooking or while it’s resting. It’s just mixing and simmering—you’ve got this!

For the Creamy Horseradish Sauce

The magic of this sauce is that sharp, cool contrast. It cuts right through the richness of the beef, and honestly, I end up putting it on everything the next day, too!

1. Grab a small bowl—no need to bust out the fancy mixer for this.
2. Toss in the sour cream, the whipping cream, the hot sauce dashes, Worcestershire sauce, your two tablespoons of tart horseradish, the mustard, vinegar, and your crushed garlic.
3. Stir it all up until it looks smooth and creamy brown. Seriously, that’s it!
4. Slap a lid on it and stick it in the fridge until serving time. It blends its flavors better while it chills.

For the Au Jus

This is the easiest gravy substitute ever, and it’s heavenly for dipping those slices that maybe didn’t get quite enough of the crusty outside. It really helps keep things moist!

1. First, get your water simmering, nice and hot, in a large, deep skillet.
2. Whisk in your Better Than Bouillon Beef Concentrate—or those bouillon cubes—and the soy sauce until everything dissolves. The soy sauce adds a deep, savory background note, trust me.
3. Taste it! This is where you season with salt and pepper until it tastes intensely beefy to you. Remember, it’s coating meat, so it needs flavor.
4. Keep this on low heat until you’re ready to carve and serve!

Tips for Success with Your Prime Rib Time & Temp Chart — Medium-Rare Every Time

Wow, we are practically done! To make sure your triumphant moment goes perfectly, I have a few last-minute nuggets of wisdom from my kitchen adventures to share with you. When you use this Prime Rib Time & Temp Chart — Medium-Rare Every Time, the final details are what separate a great roast from an unbelievable one.

First, thermometer placement is everything! Insert it into the thickest part of the meat, making sure you are not touching bone—the bone throws the reading way off. Second, please, please respect that 2-hour rest at 170 degrees. That resting time isn’t optional; it’s what keeps the juices locked in instead of spilling out all over your cutting board.

Also, don’t forget that heavy-duty pan I mentioned? It helps give the underside a proper sear as well. If you want to look up some fun ways to use up any leftovers or just get some inspiration while you wait for the meat to temper, you can find my favorite copycat recipes here!

• Check out fun recipe ideas here!
• Trust the thermometer over the clock once you start the slow cook.

Serving Suggestions for Your Rib Roast Recipe

Now that you’ve pulled off the most perfect prime rib someone has ever tasted, you need side dishes that are worthy of its majesty! You can’t just serve this incredible roast with a sad packet of instant potatoes, can you? No way! A roast like this demands hearty, comforting companions that soak up every last bit of that wonderful au jus.

If you’re planning this magnificent meal for a big celebration, make sure you check out my category dedicated entirely to holiday feasts—I’ve got tons of ideas for appetizers and desserts that will perfectly round out your dinner!

See all my holiday meal ideas here!

Here are a couple of my absolute favorite pairings that always show up beside the carving station:

• Roasted Root Veggies: Forget boiling! Toss carrots, parsnips, and maybe some chunky sweet potatoes with olive oil, rosemary, and a sprinkle of salt. Roast them while the prime rib is resting. They get irresistibly caramelized.
• Creamed Spinach: Nothing says classic steakhouse like creamy, savory spinach. I like to use a little touch of nutmeg in mine, but I keep it simple so it doesn’t compete with the beef.
• Herb-Roasted Potatoes: Little fingerling potatoes tossed with plenty of garlic and sage, roasted until they are crispy on the outside and fluffy inside. They are perfect for dipping!
• A Sharp Salad: Sometimes you need something bright to cut the richness. A simple arugula salad with lemon vinaigrette and perhaps some goat cheese is lovely.

Honestly, with a roast this tender, you need sides that are straightforward and focused on soaking up flavor. Don’t overcomplicate things!

Storage and Reheating Instructions for Leftover Prime Rib

I wish I could tell you there would be leftovers, but my family usually devours every last bit! But realistically, you probably will have some, and you definitely don’t want to waste that gorgeous meat. Storing leftover prime rib correctly is key to making sure the slices you eat tomorrow are almost as good as they were tonight.

Here’s my method for keeping that cooked roast delicious for days. It’s all about sealing in the moisture that we worked so hard to save during the cooking and resting phases!

How to Store Leftover Prime Rib

First, make sure you slice the meat before you refrigerate the leftovers—it’s much harder to reheat a giant hunk of roast evenly. Once you’ve got your pretty slices, you need to protect them from the dry air of the fridge.

• Cool Down First: Always let the meat cool down slightly on the counter before you try to store it. Putting hot meat straight into the fridge isn’t great for food safety or for the meat.
• The Wrap: Wrap your slices tightly in plastic wrap first. I like to do this in small batches, maybe one or two servings worth, so I don’t have to unwrap the whole batch every time I want a snack.
• The Final Barrier: After the plastic wrap, tuck those little bundles into an airtight container or a heavy-duty zip-top bag. Storing it this way keeps it fresh for about three to four days, tops.

The Best Way to Reheat Slices

You absolutely *cannot* just microwave these slices—they will turn into sad, tough little chew toys! The secret weapon here is the au jus we made earlier, or some simple beef broth if you finished that off.

1. Low and Slow is the Way to Go: We revisit that lovely low-temperature concept! Get a skillet hot over medium-low heat.
2. Add Liquid: Pour just enough of your leftover au jus or plain beef broth into the skillet to lightly cover the bottom—you don’t want to boil it, just warm it gently.
3. Warm, Don’t Cook: Lay your slices right in that warm liquid. You only need to heat them for a couple of minutes per side until they are warmed through. The goal is to let the meat just soak up that moisture again. It’s fast, it’s easy, and it brings back that juicy tenderness!

If you happen to have a super-thin slice that got a little too done, simmering it in the au jus is the only way to bring it back to life! It works like magic!

Frequently Asked Questions About the Prime Rib Time & Temp Chart — Medium-Rare Every Time

When you’re tackling a big centerpiece like this, questions always pop up! It’s smart to ask them now so you feel 100% ready when it’s time to start. I get asked about different roast sizes and how to handle personal preferences all the time. Remember, achieving that perfect Prime Rib Time & Temp Chart — Medium-Rare Every Time relies on respecting the meat, but we can tweak things a bit!

Can I use this chart for a Boneless Prime Rib Recipe?

That’s a super common question! You absolutely *can* use the timing principle for a boneless prime rib recipe, but you have to cook it faster. Because there are no bones robbing heat, boneless roasts cook quicker and usually don’t need that long, low-temperature rest period quite as much. For a direct conversion, treat it like a smaller roast and check for temperature much sooner—maybe after about 35-40 minutes per pound for the initial sear. Always, always use that thermometer, especially when skipping the bones!

What if I want my slice slightly more done than medium-rare?

If you have a handful of guests who insist on medium or even medium-well—bless their hearts!—you don’t need to panic. When you remove the roast after the 6 minutes per pound high-heat sear and it’s time to check the temp, just aim a little higher than our target. Instead of pulling it at 130-135°F, let it ride up to 135-140°F for a true medium. Remember, that temperature will climb a bit more during the rest, so be cautious! If you mess up and undercook slightly, just follow the instructions on bumping the heat up to 375°F for those final crucial minutes.

How long does it take to cook a 5-pound Prime Rib Roast Recipe?

See, this is why we focus on weight rather than just a flat timer! A full 10-pound roast needed that long, slow cook, but a smaller 5-pound prime rib roast recipe cooks much faster. Since our chart uses 6 minutes per pound for the high-heat sear (and then time for the slow cook), you’ll calculate that initial sear time based on 5 pounds. For the low-and-slow part, you’ll need less time in the 170°F oven—maybe only an hour and a half instead of two hours. Keep checking that temperature probe often; that’s the only way to nail the cooking prime rib perfectly when the size changes!