Perfect Medium Rare Prime Rib Roast

"Simple, basic, how-to recipe. Meat thermometer required. Cook to internal temperature, not elapsed time. Time is approximate for a 5-pound roast. Any size roast will do, just cook to the correct internal temperature. Add 20 minutes for resting time."
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by heathw1983 photo by heathw1983
photo by cipherbabe photo by cipherbabe
photo by marturanojimi photo by marturanojimi
photo by Ashley Cuoco photo by Ashley Cuoco
Ready In:
1hr 35mins


  • 5 lbs prime rib roast
  • 2 tablespoons butter


  • Preheat oven to 450°F.
  • Pat the rib roast dry with a paper towel or napkin.
  • Smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in roasting pan.
  • Sear the rib roast for 15 minutes at 450°F, then turn the oven to 325°F for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.
  • Cook until rib roast reaches an internal temperature of 120°F Remove from oven, cover loosely with aluminum foil, and let sit approximately 20 minutes. The roast will continue to cook as it sits. Serve when the internal temperature reaches 130°F.

Questions & Replies

  1. LOL, NO Salt & Pepper? JUST butter for flavor? Oi Vey! At least add some granulated garlic, I also add granulated onion and some thyme. I've been told my RB is better than restaurant RB. Cook at 300F and reverse sear it.
  2. Using this method will result in gray meat on the edge of the roast, gradually getting pinker as you move to the center, where it will be medium rare. Reverse sear is the only method that will result in medium rare edge to edge.
  3. Medium rare internal temp


  1. I followed the recipe to a tee and found this recipe to be good if you are used to a 3 star steakhouse. I did a second roast and covered it with a mixture of kosher salt, fresh cracked pepper and dry thyme. I also set the oven to 550, not 450, for 10 minutes. I then turned the oven down to 225, yes 225 and slow-roasted the prize until the internal temp reached 130. You won't get the carryover cooking at such a low cooking temperature. I loosely tented the roast for about 10 minutes. Again, not as long because of the easy and slow cooking method. Doing this, I got absolutely no gray band around the meat when sliced. Every piece looked exactly the same except the immediate ends. Amazing!
  2. Fantastic! Used with Recipe#20107 on a little 2 lb sirloin roast. 15 minutes @450 degrees F then 20 minutes @325 degrees F yielded a perfect medium rare roast. Will keep this to use again & again. Thank you CipherBabe!
  3. 5lb. roast yields 2 servings. awesome!!
  4. How long should it cook on 350 approximately please I have no way of telling the temp.
  5. A terrible waste of a prime rib. Very bland.


  1. I added some fresh basil, rosemary, thyme, tarragon, and garlic to the butter. As well as salt, pepper, and my go to steak seasoning to the meat. Covered the whole thing in the butter blend and wrapped in foil to self baste.
    • Review photo by heathw1983
  2. The day before cooking, cut diagonal slices in the fat cap. Run the entire roast down with seasoned salt making sure to get plenty in the slices. Wrap tightly in a few plastic shopping bags, leave in fridge until a couple hours before cooking. This is for a large 8-10 pound roast. Sear then roast at 350. Take it out to sit when the center of the thickest part is just over 100 degrees Fahrenheit. Slice in half longways, then lay each half flat to slice it. The outside will be too crispy to try and slice while. My family likes thin slices.



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