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Cross-section of a perfectly cooked Prime Rib Time & Temp chart result showing medium-rare pink center.

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

This recipe guides you through cooking a 10-pound prime rib roast to a perfect medium-rare, including an optional horseradish sauce and au jus. It emphasizes precise timing and temperature for a tender, juicy result.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 2 hours
Total Time 3 hours 25 minutes
Servings: 10 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Prime Rib
  • 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
  • 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, not cream-style
  • 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 cooking 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. In a small bowl, combine garlic powder, onion powder, and black pepper with the seasoned salt. 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 turn the oven temperature down to 170 degrees F. Set a timer for 2 hours. Do not open the oven door during this resting period.
  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 130-135°F.
  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 onto 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 horseradish sauce, combine all sauce ingredients in a small bowl until smooth. Refrigerate until ready to serve.
  12. To prepare the au jus, bring water to a boil in a large, deep skillet. Reduce heat to low, add 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 used as an alternative. If a guest prefers their slice more well-done, briefly simmer it in au jus or broth.

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