Slice of prime rib resting on a platter beside the standing rib. This picture shows the medium-rare interior of the roast.

Fool-Proof Medium-Rare Prime Rib

This is the best recipe for Fool-Proof Medium-Rare Prime Rib that you'll ever find. As in.....You won't ever make it any other way! And let's just face it - making prime rib is pretty scary and overwhelming until you get a few of them under your belt.  So rest assured, this recipe is nearly fool proof! #StandingRibRoast #beef #primerib #BestPrimeRibRecipeEver #BestPrimeRibRecipeInTheWorld

Course Main Course
Cuisine American
Keyword beef, holiday, prime rib, rib eye roast, standing rib roast
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 servings
Author Chef Alli


For the Prime Rib

  • 1 Bone-in 4-rib standing rib roast, bones cut off and tied back on by the butcher, approx. 10 lbs.
  • 1 Tbs. each: seasoned salt, granulated onion, and granulated garlic
  • 1 batch Creamy Horseradish Sauce (see below)

For the Creamy Horseradish Sauce

  • 1 cup Highland Dairy sour cream
  • 1/2 cup Highland Dairy heavy whipping cream
  • dash or two of hot pepper sauce, if desired
  • 1 Tbs. Worcestershire sauce
  • 2-3 Tbs. (or more!) prepared horseradish (this is the refrigerated fresh-grated horseradish, not the creamy-style found in the condiment section of the grocer)
  • 1 Tbs. spicy brown mustard
  • 1 Tbs. white wine vinegar
  • 1-2 cloves garlic, crushed

For the Au Jus

  • 3 cups water
  • 5 tsp. Better Than Bouillon Concentrate, Beef Flavor (or use beef bouillon cubes)
  • 1 Tbs. soy sauce
  • kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, crushed


Prime Rib

  1. 3-4 hours prior to cooking the prime rib roast, remove it from refrigeration; unwrap the roast from all packaging. Let the rib roast rest on the counter to remove the majority of the chill from the exterior of the roast. (This helps the roast to cook much more evenly and is a very important step for the success of this recipe.)

  2. Pre-heat the oven to 500 degrees F., placing your oven rack into the lower third of the oven space.

  3. Meanwhile, combine the spices with the seasoned salt in a small bowl. Using your fingertips, rub spice blend over every area of the roast.

  4. Place the seasoned roast, fat side up, onto a roasting rack (even you simply place ribs of celery and carrots side-by-side across the bottom of the roaster as your roasting rack - this works just great). If you don't have a roasting pan, you can also use a large cast iron skillet, or even a rimmed baking sheet, depending on the size of your standing rib roast.

  5. Place the roast into the preheated 500 degree F oven, uncovered, and cook for 6 minutes per pound. (As an example, a prime rib roast that weighs 10 lbs. would cook for 60 minutes at 500 degrees F.) If your goal is a finished prime rib that's cooked to medium instead of medium rare, cook the rib roast for 7 minutes per pound.

  6. When the timer sounds, immediately shut the oven off completely. NO MATTER WHAT, DO NOT OPEN THE OVEN DOOR! Set your timer for 2 hours at this point.

  7. Now is the time to break out your duct tape and signage to lock down your oven door. Tape it shut with as much duct tape as needed, adding a DO NOT OPEN sign as well. Do whatever is needed to make certain that oven doors stays absolutely shut for the next two hours!!

  8. When the timer sounds at the full 2 hour mark, open the oven door, using an instant-read meat thermometer to check the internal temperature of the meat. For medium rare prime rib, you'll want the internal temperature to be 130-135 degrees F.

  9. **If your roast temps a bit cooler than 130-135 degrees F, simply preheat your oven to 375 degrees F., returning the roast to the oven until the internal temp reaches 130-135 degrees, checking the internal temperature every so often until the prime rib raises to the desired temperature.

  10. Remove the prime rib roast from the roasting pan and place it onto a large cutting board. Cut the strings that are holding the roast to the bones. Lift the roast from the rack of bones to the cutting board.

  11. Slice the prime rib into thick slices, placing them onto dinner plates. Pour a bit of the warm au jus over the prime rib, then add a dollop of horseradish sauce alongside. Serve at once.

Creamy Horseradish Sauce

  1. Combine all the sauce ingredients in a small bowl until smooth; store in the fridge until ready to serve.

Au Jus

  1. Place the water into a skillet and bring to a boil; reduce the heat to low, then add the bouillon concentrate, as well as the soy sauce, and garlic, whisking until well blended. Season to taste with salt and pepper; keep warm.

Recipe Notes

**What to do if someone thinks their prime rib slice is too rare? I keep a skillet of simmering beef broth on my stove top for this very reason. Simply place their prime rib slice into the simmering broth and let it cook for a few seconds. It will cook very quickly and you can then remove it from the broth to their plate. Everybody's happy!!

**Please note: keep the pan of simmering broth for cooking the slices of prime rib separate from the pan of au jus for serving the prime rib.