The Perfect Medium Rare Roast Beef

I know…it looks more like a steak in this picture but you’ll just have to trust me when I say this was a three pound prime rib roast that was a least two inches or more thick.

Oh and it was delicious too! It was sooo tender and yummy. We served it up with some roasted, savoury vegetables. It was glorious! We also had a lovely Cotes Du Rhone, which was the perfect match to the meal.

In my experience people tend to over cook roasts and it’s easy to do. It also depends on the cut of beef. If you buy the cheaper cuts, it only makes sense to cook them low and slow so that it becomes more tender over time. Then again, some people just like their meat well done.

In my opinion, with a good cut of meat like prime rib it seems like such a shame to cook it well done.

So, here’s what I did for our latest roast beef dinner:

  • One 3 pound prime rib roast
  • Seasoning salt
  • Ground black pepper
  • Garlic powder
  • Ground coriander seeds
  • Drizzle of olive oil


Pre heat oven to 425* F

Decorate the roast with your seasonings. Just use as much or as little as you like and make sure you cover all sides of the roast. Also, drizzle a little olive oil over the roast and pat in the spices. Place roast in a shallow roasting pan.

Once the oven has reached the desired temperature, put the roast in the oven and let it bake for about 20 minutes at 425 * F.

Now lower the heat to 325*F to 350* F and flip the roast over in the pan. Continue to cook for another 25 minutes.

That’s it! It should be a perfect medium rare roast. If you’re using a thermometer 🌡 the internal temperature should read 130* F.

All you need to do now is to let it rest for 5 minutes before slicing into it and you’re good to go.

Doneness Temperature Table:

  • Rare – 125* F
  • Medium Rare – 130* F
  • Medium – 145* F
  • Well done – 160* F

Remember to cook with love in your heart – the food will taste better ❤️

If you try this recipe and want to share please put your comments in the section below. Thanks!

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