Boneless Prime Rib Recipe - The Anthony Kitchen

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If you feel even the slightest bit intimidated about roasting an expensive cut like Boneless Prime Rib, rest assured, this recipe will get you the exact results you're looking for.

This prime rib guide is so thorough (yet simple to navigate) that it leaves absolutely no room for doubt. You've got this. With our step-by-step instructions and photos to help you along the way, you will achieve a beautiful boneless prime rib cooked to your preferred level of doneness.

Table of Contents

• Why This Prime Rib Recipe Works
• What is Boneless Prime Rib?
• How to Shop for Boneless Prime Rib
  • How Many Pounds per Person?
• Equipment
• Prime Rib Seasoning
• How to Cook Boneless Prime Rib Roast
• How to Know When Your Roast is Done
• How Long to Roast Boneless Prime Rib
• Prime Rib Au Jus and Steak Sauces
• What to Serve with Prime Rib
• 5 More Holiday Main Dishes

Why This Prime Rib Recipe Works

We have included everything you need to know about roasting to a boneless prime rib to succulent, meaty, juicy perfection in this post.

• Simple | Our steps combined provide the simplest way to make a prime rib and cook it perfectly. No searing; the oven does all the browning for you.
• Shopping Guide | We give the best tips about how to shop and purchase the best of the best when it comes to boneless prime ribs.
• Easy Seasoning Secret | A simple prime rib seasoning secret
• Step-by-Step Instructions | After reading this recipe, you will know exactly what to have on hand to ensure this boneless prime rib recipe cooks perfectly to your liking.

What is Boneless Prime Rib?

Prime rib is the main component of a traditional (and sometimes intimidating) Christmas dinner that no one wants to mess up because this cut of meat is pricey. It's up there with filet mignon and beef tenderloin.

Imagine a stack of well-marbled, juicy ribeye steaks piled high, one on top of the other. Only rather than individual steaks, you're looking at one giant hunk of glorious beef. That's essentially what a boneless prime rib roast is.

This hunky roast comes from the primal rib section of the cow and yields insanely juicy cuts like prime rib and beef ribs. When you compare these cuts to other famous steaks like sirloin and Porterhouse (which come from the loin primal), the difference in marbling becomes crystal clear.

Bone-in prime rib will have more flavor but takes longer to cook. The good news about boneless prime rib is that it has plenty of beefy, juicy flavor even without the bone. It's so much easier to carve and takes less time to cook.

Also known as boneless ribeye roast, standing rib roast, or boneless rib roast, this great cut of meat requires no carving around bones!

How to Shop for Boneless Prime Rib

This is a cut of beef you should expect to pay top dollar for. If you're splurging for an extra special occasion like Christmas dinner, let's make sure you're getting the best of the best for your money. Here's how to make that happen:

Asking for Prime | You'll find three grades of beef at the grocery store: prime, select, and choice. Prime rib should be prime beef. Prime-grade beefis more tender and flavorful than either select or choice beef.

Looking for Marbling | Look for thin, white streams of fat running across the face of the roast. While some may see fat as a bad thing, beef lovers know marbling is everything. These thin white streaks of fat running throughout the roast help to keep it moist throughout the cooking process and add a great deal of flavor. Cuts like a rump roast, in comparison, have very little marbling, so we use the slow cooker to cook it for long periods of time to add that tenderness.

Asking for First Cut | When it comes to prime rib, there are two ways to go: first cut or second cut. Ask for first cut(a.k.a. the loin end or small end). This cut consists of ribs 10-12 and will be more tender than a second cut prime rib.

Asking Them to Tie It | You may also want to ask your butcher to tie the roast for you. Tieing off the roast will make the boneless prime rib more uniform in shape and, therefore, help it cook more evenly. However, if you have butcher's twine at home, you can totally knock this task out on your own. More on that below.

How Many Pounds per Person?

Take your number of guests and multiply by .75. You typically want to have about ¾ - 1 pound per person. And, of course, it never hurts to plan for extra.

Leftover prime rib makes for one heck of a sandwich the next day.

Equipment

• Roasting Pan
• Butchers Twine
• Instant Read Thermometer
• Large Cutting Board
• Sharp Knife

Prime Rib Seasoning

As with the vast majority of our beef recipes, we stand firmly with the meat connoisseurs of the world in that Kosher salt and fresh ground black pepper is all need when it comes to a beautiful cut of beef and seasoning.

From smoked brisket to T-bone steaks and back to prime rib, this is a tried-and-true seasoning blend that lets the flavor of the beef do all the talking.

For the best boneless prime rib roast you've ever had in your life, the seasoning formula is this:

• 2 parts Kosher salt
• 1 part fresh ground
• Coarse pepper

How to Cook Boneless Prime Rib Roast

The best way to cook a boneless prime rib is by using the traditional method.

Begin roasting at a high temperature for a short period of time, then reduce the heat to a lower temperature setting and continue at this setting for the remainder of the cooking time.

Beginning the roast at a high temperature will help to develop a gorgeous crust, and reducing the temperature for the remainder of the cook time will give you more control over the final internal temperature of your roast.

Remove the Chill | This step is more important than some might think. For a large cut of beef like boneless prime rib, you'll need to set the roast out at room temperature about one hour before cooking.

Pat Dry and Score | To begin, pat the roast dry with paper towels and score the fat cap. Scoring your roast will allow the fat to easily drip off the top of your boneless prime rib roast and also enable the seasoning to better enhance the flavor.

Season | Don't waste your time overcomplicating prime rib seasoning. Prime rib has a great beefy flavor with gorgeous marbling, and it deserves to shine. All you need for a spectacular prime rib seasoning is Kosher salt and freshly ground black pepper. Seriously, that's it.

Tie (If Needed) | This step ensures the rib holds its shape and cooks evenly. To tie your prime rib, take your butcher's twine and cut several pieces about 12-18 inches long. Place the prime rib on a cutting board, fat side up. Starting at one end, slide a piece of the butcher's twine under the rib. Bring the ends up and tie a knot at the top, making it snug but not too tight. Repeat this step every 2-3 inches or so along the length of the rib. Once you have all the loops tied, weave a longer piece of twine along the length of the rib, securing the ends tightly.

Roast | Place the prepared roast on a roasting rack fitted in a roasting pan or any oven-safe rack securely fitted on (or over) a sturdy, rimmed baking sheet. Roast for 15 minutes at 450°F. Then, reduce the oven temperature and cook the roast for about 2-3 hours more. More on roasting time below.

Rest | Remember, your prime rib is not finished cooking the moment you take it out of the oven. The internal temperature will continue to rise in temperature as it rests. Resting the beef is important as it allows for the juice to redistribute throughout the roast instead of spilling out all over your carving board. For a large roast like a prime rib, you should allow it to rest for at least 20 minutes before carving.

Slice | Use a sharp knife to slice your boneless prime rib against the grain into ½-3/4" servings.

How to Know When Your Roast is Done

When your boneless prime rib is done depends entirely on your desired temperature of doneness. There's no way to know the internal temperature of your roast without a meat thermometer, preferably digital and instant-read. They're inexpensive and can be found at just about any grocery store. Bottom line: You need one for this recipe.

Take the Temperature | With your meat thermometer in hand, insert the probe into the thickest, most center part of your boneless prime rib. Medium-rare to medium is typically a please-all range when it comes to serving fine cuts of beef.

However, before you can decide when to pull prime rib from the oven, there a few things more to keep in mind.

Temperature Rises after Cooking | Large roasts will continue to climb in temperature even after they come out of the oven, anywhere from 10-15°!

• For Medium-Rare Doneness | Pull at 120°F.
• For Medium Doneness | Pull at 130°.

End Pieces Cook Faster | The ends of your prime rib are going to be more cooked than the center. So, if you have guests who prefer their prime rib with a little less red and more on the medium to medium-well side, you can always serve them the portions from the ends.

How Long to Roast Boneless Prime Rib

Many recipes and time charts will tell you to multiply the weight of your roast by 15, and this is your cook time (in minutes), but frankly, there are too many factors that affect cook time for it to be that simple. Here are just a few:

• the temperature of your roast when it goes into the oven,
• the exact size/thickness of your particular roast,
• altitude,
• and the list goes on.

To avoid overcooking boneless prime rib roast, I suggest getting more specific.

Take the internal temperature after 1 hour and 45 minutes. This time frame keeps you out of the "over-cooking" danger zone.

If you yet to reach the desired temperature, subtract the current temperature from the desired temperature.

Desired Temperature - Current Temperature = A

Then, multiply that number by 1.5. This is because while roasting at 300°, your prime rib will rise approximately 1 degree every 1-½ minutes.

A x 1.5 = B

"B" is the number of minutes you will return your roast to the oven before checking its temperature once more.

Prime Rib Au Jus and Steak Sauces

"Au jus" simply means "with juice" in French. It refers to a sauce from a cut of meat that has either been cooked in the juices obtained from roasting or the juices that particular cut of meat has been cooked in.

A traditional au jus begins with fat. But not just any fat, pan drippings from beef fat, specifically. This, in combination with beef broth, gives the au jus an over-the-top beefy flavor that takes meat to a whole 'nother level of savory.

Speaking of savory, any other of our steak sauces pair beautifully with a boneless prime rib:

• Gorgonzola
• Bearnaise
• Peppercorn
• Horseradish
• Chimichurri

What to Serve with Prime Rib

Prime rib is a classic choice for any special occasion or holiday meal: Christmas Day, New Year's Eve, Easter...it truly elevates any seasonal meal.

Pair with holiday sides that feed a crowd or classic steakhouse sides like cranberry sauce, mashed potatoes, scalloped potatoes, roasted baby potatoes, roasted carrots, green bean almondine, yeast rolls, or a wedge salad.

If you find yourself with leftover prime rib, prime rib sandwiches are the holy grail of leftovers. Add some fresh bread to your grocery list and top it with Provolone, some greens, sliced onion, and the best-ever horseradish sauce.

5 More Holiday Main Dishes

• Smoked Turkey Breasts
• Pork Tenderloin
• Roasted Turkey
• Baked Whole Chicken
• Pork Loin

Print Recipe 4.14 from 205 votes

Boneless Prime Rib Recipe

A simple, traditional boneless prime rib recipe that ensures a tender and juicy roast with a gorgeous, crispy crust. Prep Time15 minutes minsCook Time2 hours hrsSet Out1 hour hrTotal Time2 hours hrs 15 minutes mins Course: Main CourseCuisine: AmericanKeyword: Prime Rib Roast Servings: 16 Calories: 684kcal Author: Kelly Anthony

Ingredients

• 8 pound boneless prime rib, preferably prime grade and first cut
• 1 tablespoon avocado or canola oil
• 2 tablespoons Kosher salt
• 1 tablespoon black pepper, preferably freshly ground

Instructions

• Pat the prime rib dry with a paper towel. Lightly score the fat cap of the roast by making a cross-hatch pattern with a sharp knife. Do not cut too deep.
• Drizzle oil over the roast and rub to adhere. Sprinkle with Kosher salt and black pepper and rub all over once more.
• If you have time, intensify the flavor of the beef by transferring the roast to a rimmed pan and placing it in the refrigerator (taking care to avoid any cross-contamination) overnight or up to 3 days, uncovered. If you do not have time, proceed directly to step 4.
• Preheat the oven to 450° and have ready a rack fitted in a roasting pan or over a sturdy rimmed baking sheet.
• Remove the roast from the refrigerator to sit at room temperature 1 hour prior to roasting to remove the chill. Then, transfer to prepared rack and pan.
• Roast for 15 minutes at 450°. Decrease the temperature to 300° and roast until the internal temperature reaches 120°, about 1 hour and 45 minutes to 2 hours more.
• Remove from the oven and allow to rest at least 15-20 minutes before carving. Slice the roast in ¾" slices, serve and enjoy.

Notes

Once the roast has reached 100°, it is safe to assume it will rise in temperature 2° every 3 minutes.

Nutrition

Calories: 684kcal | Protein: 30g | Fat: 61g | Saturated Fat: 25g | Cholesterol: 137mg | Sodium: 973mg | Potassium: 506mg | Calcium: 19mg | Iron: 3.3mg

Sources:

Cook's Illustrated Meat Book, Bishop et all., (2014).Williams-Sonoma: Essentials of Roasting, Melanie Barnard, (2004).