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Boneless Prime Rib Recipe - - Image 3

Boneless Prime Rib

A succulent boneless prime rib roast seasoned to perfection and cooked to juicy tenderness. Ideal for special occasions or a luxurious family dinner.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 boneless prime rib roast about 4-5 pounds
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped
  • 2 tbsp fresh thyme finely chopped
  • 1 tbsp kosher salt
  • 1 tsp black pepper freshly ground
  • 2 tbsp olive oil

Equipment

  • Oven
  • Roasting pan with rack
  • Meat thermometer
  • Small bowl
  • Mixing spoon

Method
 

  1. Preheat your oven to 450°F (230°C). This high initial temperature helps to sear the roast and lock in the juices.
  2. In a small bowl, mix together the minced garlic, chopped rosemary, thyme, salt, pepper, and olive oil to create a paste. Rub this mixture all over the prime rib, ensuring it's evenly coated.
  3. Place the seasoned roast on a rack in a roasting pan, fat side up. Insert a meat thermometer into the thickest part of the roast, avoiding the bone if it's present.
  4. Roast the prime rib at 450°F (230°C) for 15 minutes to achieve a nice crust. Then, reduce the oven temperature to 325°F (160°C) and continue cooking until the internal temperature reaches your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
  5. Remove the roast from the oven and tent it loosely with foil. Let it rest for at least 20 minutes to allow the juices to redistribute. Slice and serve.

Notes

Chef's Tips:
• For a more intense flavor, let the seasoned roast sit at room temperature for an hour before cooking.
• Avoid cutting into the roast immediately after cooking to prevent juice loss.
• Serve with a red wine reduction sauce for an elegant touch.
Food Safety:
• Ensure the roast reaches an internal temperature of at least 145°F (63°C) for food safety.
• Store leftovers in the refrigerator within two hours of cooking.