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A thick slice cut from a roasted Boneless Prime Rib, showing a perfect medium-rare center and herb crust.

Boneless Prime Rib — Restaurant-Quality at Home

Learn how to make a restaurant-quality boneless prime rib roast in your own home. This recipe focuses on simple techniques for a tender, flavorful, and impressive holiday roast.
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Prep Time 15 minutes
Cook Time 2 hours 42 minutes
Marinating Time 1 day
Total Time 1 day 2 hours 57 minutes
Servings: 10 people
Course: Dinner, Holiday Meal
Cuisine: American
Calories: 361
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 6 pounds boneless prime rib roast if yours is larger, double the spice blend
For the Spice Rub
  • 1 Tablespoon kosher salt sprinkle from 6 inches above
  • 2 teaspoons dried rosemary
  • 1.5 teaspoons dried thyme leaves
  • 1.5 teaspoons coarse black pepper freshly ground is best
  • 1.5 teaspoons garlic powder
  • 0.5 teaspoon paprika
For Cooking
  • 1 cup beef broth or water
  • vegetables for roasting (optional) cut and mixed with oil, salt, and pepper

Equipment

  • paper towels
  • Small bowl
  • Plastic wrap
  • Plate
  • Oven
  • Wire trivet
  • Cast iron skillet
  • Roasting pan
  • Shallow oven-safe pan
  • Oven-safe meat thermometer
  • Aluminum foil
  • Cutting board
  • Sharp knife

Method
 

  1. Dry the prime rib thoroughly with paper towels on all sides.
  2. Sprinkle the kosher salt evenly over all sides of the prime rib from about 6 inches above.
  3. In a small bowl, combine rosemary, thyme, pepper, and paprika. Stir and break up the rosemary. Evenly sprinkle the rub over the prime rib, massaging it into the meat.
  4. Tightly wrap the prime rib twice in plastic wrap. Place on a plate and refrigerate overnight, or for at least 1 hour (preferably 6-24 hours).
  5. About 30 minutes before cooking, preheat your oven to 275F. Remove the roast from the refrigerator and unwrap it.
  6. Place a wire trivet in a cast iron skillet, roasting pan, or shallow oven-safe pan. Place the roast, fat side up, in the center of the trivet.
  7. Pour the beef broth into the bottom of the pan, avoiding the meat. If using vegetables, place them around the roast.
  8. Insert an oven-safe meat thermometer into the center of the roast, ensuring it does not touch fat.
  9. Place the roast in the preheated oven. Cook for approximately 2 hours and 25 minutes (24-27 minutes per pound) until the internal temperature reaches 125F for medium-rare.
  10. Begin checking the temperature after about 2 hours, monitoring every 10-15 minutes until the desired internal temperature is reached. Remember the temperature will rise 5-10 degrees while resting.
  11. Carefully remove the roast from the oven. Tent the pan with aluminum foil. Turn the oven up to 450F.
  12. Let the roast rest for 15-20 minutes, or until the internal temperature reaches 130-135F. Allow the oven to preheat to 450F during this time.
  13. Remove the foil and thermometer. Return the roast to the hot oven for 5-8 minutes to sear until the crust is brown and crispy.
  14. Carefully remove the roast from the oven. Transfer the prime rib to a cutting board and vegetables to a serving dish. Save drippings for Au Jus.
  15. Slice the roast against the grain with a sharp knife. Garnish with fresh rosemary and serve with desired sides and Au Jus.

Nutrition

Calories: 361kcalCarbohydrates: 4.1gProtein: 48.8gFat: 16.3gFiber: 0.3g

Notes

For different levels of doneness, aim for these internal temperatures: Rare (115F initial, 120-125F after rest), Medium (130-135F initial, 135-145F after rest), Medium Well (140-145F initial, 145-155F after rest), Well (150-155F initial, 155-165F after rest). Using a shallow pan allows for even airflow, ensuring uniform cooking. If a boneless roast is unavailable, a bone-in roast can be used, with the bone removed by your butcher.

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