Boneless Prime Rib Roast
This boneless prime rib roast is easy to prepare and perfect for a special dinner, offering a rich flavor with a succulent, juicy interior and a flavorful crust.
Ingredients
For the seasoning
- 2 tablespoons Kosher salt Adjust to taste
- 1 teaspoon Black pepper Freshly ground
- 2 cloves Garlic, minced Can use garlic powder as alternative
- 1 teaspoon Rosemary or thyme Optional but recommended
- 2 tablespoons Olive oil or softened butter Helps the seasoning adhere
For the roast
- 1 whole Boneless prime rib roast Plan for 3/4 to 1 pound per person
Instructions
Preparation
- Take the boneless prime rib out of the fridge 60 to 90 minutes before cooking to lose some chill.
- Pat the roast dry with paper towels.
- In a bowl, mix together the kosher salt, black pepper, minced garlic, rosemary or thyme (if using), and olive oil or butter.
- Rub the seasoning mixture all over the roast.
Cooking
- Preheat the oven to 450°F (232°C).
- Place the roast on a rack in a roasting pan, fat side up.
- Roast at 450°F for 15 to 20 minutes to begin browning the outside.
- Without opening the oven for long, reduce the temperature to 325°F (163°C) and continue roasting.
- Use a meat thermometer to check for desired doneness (Rare: 120-125°F, Medium Rare: 130-135°F, Medium: 140-145°F).
- Let the roast rest for at least 20 minutes, tented loosely with foil before slicing.
Notes
For a more even cook, consider tying the roast with kitchen twine if it looks loose or uneven. Drippings can be used to make au jus. Leftover slices make excellent sandwiches.