Boneless prime rib roast is a show-stopping dish that’s both impressive and surprisingly easy to make. This succulent cut of beef, often served during the holidays, is known for its rich flavor and melt-in-your-mouth tenderness. With the right seasoning and cooking technique, you can achieve a perfectly juicy roast with a crispy, golden crust. Whether you’re hosting a holiday dinner or simply want to treat yourself to a special meal, this prime rib roast recipe will become a family favorite.
Boneless Beef Prime Rib Roast Recipe
6
servings15
minutes2
hours657
kcal2
hours15
minutesKeep the screen of your device on
Ingredients
- For the Prime Rib Roast:
2.3 kg 5 lb Boneless Beef Prime Rib
2 tablespoons 2 tablespoons olive oil
4 4 garlic cloves
2 tablespoons 2 tablespoons fresh rosemary
2 tablespoons 2 tablespoons fresh thyme
2 teaspoons 2 teaspoons kosher salt
1 teaspoon 1 teaspoon black pepper
1 teaspoon 1 teaspoon smoked paprika
- For the sauce:
240 ml 1 cup beef broth
120 ml 1/2 cup red wine
1 tablespoon 1 tablespoon Worcestershire sauce
1 tablespoon 1 tablespoon flour
Equipment
Roasting pan with a rack- Meat thermometer
- Small mixing bowl
- Sharp knife
- Aluminum foil
Directions
- Prepare the Prime Rib:
- Remove the prime rib from the fridge and let it sit at room temperature for about 1 hour before cooking. This ensures even cooking.
- Preheat your oven to 450°F (230°C).
- Season the Roast:
- In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, pepper, and smoked paprika (if using).
- Pat the roast dry with paper towels. Rub the seasoning mixture all over the surface of the roast, ensuring it’s evenly coated.
- Roast the Prime Rib:
- Place the seasoned roast, fat side up, on a roasting rack inside a roasting pan.
- Insert the meat thermometer into the thickest part of the roast, making sure it’s not touching the bone.
- Roast at 450°F (230°C) for 15 minutes to create a crust.
- Lower the Oven Temperature:
- After the initial 15 minutes, reduce the oven temperature to 325°F (160°C).
- Continue roasting the prime rib for about 1.5 to 2 hours, or until the internal temperature reaches your preferred level of doneness: (120°F (49°C) for rare ; 130°F (54°C) for medium-rare ; 140°F (60°C) for medium)
- For a medium-rare roast, aim for a final temperature of 130°F (54°C). Use the thermometer to check every 20 minutes after the 1-hour mark.
- Rest the Roast:
- Once the desired temperature is reached, remove the roast from the oven.
- Tent it with aluminum foil and let it rest for at least 20 minutes. This helps the juices redistribute, making the meat tender and juicy.
- Prepare the sauce:
- While the roast is resting, place the roasting pan over medium heat on the stovetop.
- Add the beef broth, red wine, and Worcestershire sauce, scraping any browned bits from the bottom of the pan.
- Simmer for 5-7 minutes until reduced slightly.
- If you prefer a thicker sauce, whisk in 1 tablespoon of flour and cook until the sauce thickens.
- Carve and Serve:
- Once the roast has rested, use a sharp knife to carve it into thick slices.
- Serve with the au jus on the side for dipping.
Notes
- Don’t skip resting the roast; this locks in the juices and prevents them from running out when you slice the meat.
What is the best way to season a boneless beef prime rib roast?
The best seasoning for prime rib roast combines olive oil, garlic, rosemary, thyme, salt, and pepper. You can add smoked paprika for extra flavor or swap herbs based on your preference. Be sure to season generously for maximum flavor.
