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Boneless Prime Rib

Perfectly cooked boneless prime rib with a crispy crust and tender, juicy interior, ideal for holidays and special occasions.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 5-7 lb boneless prime rib roast
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped

Equipment

  • Rimmed baking sheet
  • Roasting pan
  • Meat thermometer
  • Sharp knife for carving
  • Aluminum foil

Method
 

  1. Bring the prime rib roast to room temperature by letting it sit for 30 to 60 minutes.
  2. Preheat the oven to 450°F (232°C).
  3. In a bowl, mix together the minced garlic, olive oil, kosher salt, black pepper, rosemary, and thyme to form a seasoning paste.
  4. Rub the seasoning paste evenly all over the roast, pressing it into the meat.
  5. Place the roast in a roasting pan and roast at 450°F (232°C) for 15 minutes to develop a crust.
  6. Reduce the oven temperature to 325°F (163°C) and continue roasting for about 1 hour and 45 minutes, or until the internal temperature reaches 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
  7. Remove the roast from the oven and tent it loosely with foil. Let it rest for 20 to 30 minutes to allow the juices to redistribute.
  8. Slice the prime rib and serve with pan drippings or your choice of sauce.

Notes

Always let the prime rib rest before slicing to retain juices. Season the roast the night before for deeper flavor and use a reliable meat thermometer to avoid overcooking.