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Easiest Boneless Prime Rib

Easiest Boneless Prime Rib

This Easiest Boneless Prime Rib recipe is your gateway to a restaurant-quality roast dinner without the fuss. We’re demystifying prime rib to make it achievable for any home cook, delivering incredible flavor and a perfectly tender result every time.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 6 people
Course: Main Course, Roast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (3-4 pound) boneless prime rib roast, tied (if not already)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Optional
  • beef broth or red wine for pan juices

Equipment

  • Roasting Pan
  • Small Bowl
  • Kitchen Twine
  • Paper towels
  • Instant-read Meat Thermometer
  • Cutting Board
  • Aluminum foil
  • Saucepan

Method
 

  1. Preheat your oven to 450°F (230°C). Take your boneless prime rib roast out of the refrigerator at least 1 to 2 hours before cooking. If not already tied, loosely tie with kitchen twine. Pat the entire surface of the prime rib dry with paper towels.
    1 (3-4 pound) boneless prime rib roast, tied (if not already)
  2. In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh rosemary, chopped fresh thyme, kosher salt, and freshly ground black pepper. Mix until a well-combined paste forms.
    2 tablespoons unsalted butter, softened, 3 cloves garlic, minced, 1 tablespoon fresh rosemary, finely chopped, 1 tablespoon fresh thyme, finely chopped, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
  3. Gently spread the herb butter mixture all over the exterior of the prime rib roast, ensuring all surfaces are evenly coated.
    1 (3-4 pound) boneless prime rib roast, tied (if not already)
  4. Place the seasoned prime rib roast, fat-side up, in a roasting pan. Add about ½ cup of beef broth or red wine to the bottom of the pan if desired for pan juices.
    1 (3-4 pound) boneless prime rib roast, tied (if not already), beef broth or red wine for pan juices
  5. Transfer the roasting pan to the preheated 450°F (230°C) oven and roast for 15 minutes.
  6. Reduce the oven temperature to 325°F (160°C) and continue roasting. Cook for approximately 12-15 minutes per pound for medium-rare.
  7. Use an instant-read meat thermometer to check for desired doneness: rare (120-125°F), medium-rare (130-135°F), medium (135-140°F), or medium-well (145-150°F).
  8. Remove the roast from the oven, transfer to a cutting board, tent loosely with aluminum foil, and let rest for at least 15-20 minutes.
  9. While the roast rests, pour drippings into a saucepan, skim fat, and thicken with a cornstarch slurry or roux to make pan gravy. Season to taste.
  10. Remove the twine, slice the roast against the grain, and serve immediately with optional pan gravy.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for longer storage.
Reheat gently in a skillet over low heat with broth or in a covered oven-safe dish at low temperature (around 300°F).