How to Roast a Boneless Prime Rib - Typically reserved for a special celebration, today I am going to show you just how easy it is to Roast a Prime Rib to perfection so that this "special" meal can be served for any occasion!
I’ve used this cooking method for standing rib roast five or six times now, and it always turns out perfect. It’s so very easy. I’ve varied my seasoning with various combinations of salt, pepper, garlic, rosemary, etc. and added onion, celery and carrots to the pan with a bit of water. The water ensures that the roast stays juicy and the aromatics flavor the meat as well as the au jus. I’ve bookmarked this page so I can share it with friends and family. Thank you! - Carrie
Having only attempted a Rib Roast once and being very disappointed since this expensive piece of meat turned out overcooked, the thought of taking another stab at this dish had never occurred.
However, having recently come across a recipe in Cook's Country magazine called "Walk-Away" Boneless Prime Rib, my curiosity got the best of me.
Could you actually just "walk away" and end up with a perfectly tender prime rib?
According to Cook's Country, they had created an equation that would produce time and again, tried and true, medium-rare roast beef.
Was it possible that such a "special" meal could be created by simply plugging in certain values?
Well...I am here today telling you that after following the recipe in Cook's Country, Mr. Grumbles and I sat down (with so very little effort on my part!) to the most deliciously tender prime rib we had ever tasted!
Why roast a boneless prime rib for the Holidays?
The marvelous thing about a culinary “splurge” is that it's a rarity, and that makes it that much more appealing and unforgettable when deliciously prepared.
From the purchase of it to the preparation of it, to finally sitting down at the table to deliberately enjoy it, there’s much love that goes into the process; and all of that equals that much more depth of pleasure, that much more richness of flavour and complexity of character, than if it was just “another” meal.
True, prime rib is a choice a bit more on the pricey side; but as it’s something that in our house we eat only once a year, on Christmas Eve, it’s well worth it.
What is the difference between a Prime Rib and a Ribeye?
Many cuts of beef have confusingly similar names, but none cut quite as close as the prime rib and the ribeye.
The ribeye steak and the prime rib are both cuts from the rib section of a beef carcass.
The prime rib is a large roasting joint, often containing large sections of the rib bone.
The ribeye, by comparison, is cut from the most tender part of the rib, between the 6th and 12th rib, and is a heavily marbled slice of the longissimus Dorsi muscle.
When you order a prime rib in a restaurant, you are generally going to be served a cut of beef taken from a rib roast.
When you order a ribeye steak, that piece of beef has already been cut from the carcass, trimmed, and will then be cooked to the level of doneness that you specify.
What is the difference between a Prime Rib vs Ribeye in terms of taste and texture?
Both the prime rib and the ribeye steak have a pronounced rich flavour typical of meat from the beef rib.
That flavour tends to be a bit stronger in the prime rib because of the presence of the bones, fat and connective tissue in the larger roasting cut.
The ribeye steak has a milder flavour, with its added marbling giving it a buttery taste and smooth, melt-in-the-mouth texture.
Because the prime rib is a roast and the rib eye is a steak, there can be a massive difference in their texture.
The prime rib is generally cooked at a lower temperature for an extended period while the ribeye is best pan-seared or reverse-seared to an even medium-rare.
How does a Prime Rib compare to the Cost of a Ribeye steak?
Overall, buying a prime rib roast is going to cost you more than purchasing a single ribeye steak.
This is because you are buying a much larger cut of meat.
However, you’ll probably end up spending more per pound for your ribeye because its rich beefy flavour and smooth texture make it a very desirable cut of meat.
What is the trick on how to roast a boneless prime rib roast?
According to Cook's Country:
Weigh your roast and round it up to the nearest ½ pound. Triple that number and, if necessary, round up again ot he nearest whole number. This number is the total time that you have your oven on. Place the roast in the oven and set your timer to the calculated time depending on the size of your roast. When the time is up, turn off the oven and leave the roast alone for 2 hours.
Here is the example they give in the magazine:
- if your roast is 3.3 pounds, round up to 3.5 pounds. Multiply that number by 3 which comes to 10.5 which is in turn rounded up to 11 making your oven-roasting time 11 minutes.
How do you prepare the boneless Prime Rib before roasting?
Prime rib doesn't have to be one of those things you only get at a fancy restaurant.
It's actually quite easy to prepare when you know what to do; and it feels utterly amazing to be able to pull it off, especially when you see those smiles across the table; and perhaps even do it better than those "fancy-schmancy" places!
Here's a quick overview of the cooking process:
- Preheat your oven to 500 degrees F.
- Line a baking sheet with foil.
- Create a rub for the roast by combining sea salt, pepper and Dijon mustard
- Rub the seasoning mixture all over your prime rib, covering it completely.
- Place the roast with the fat-side up and rib-side down onto the baking sheet, and load it into the oven.
- OPTIONAL - Insert a thermometer with a probe into the meat - this allows you to see the internal temperature of your roast without opening the door.
- Roast for the required time, turn off the oven, and DO NOT open the door for 2 hours
- Remove the prime rib from the oven and allow it to sit for 20 minutes before slicing.
What are the different temperatures for different levels of doneness?
- 135 degrees = medium-rare
- 145 degrees = medium
Here is a "cheat sheet" for How to Roast a Boneless Prime Rib:
- 2.6 lb - 3 lbs - roast for 9 minutes
- 3.1 - 3.5 lbs - roast for 11 minutes
- 3.6 - 4.0 lbs - roast for 12 minutes
- 4.1 - 4.5 lbs - roast for 14 minutes
- 4.5 - 5.0 lbs - roast for 15 minutes
Don't forget that once the oven-roasting time is done, turn the oven off and allow the roast to sit for 2 hours. Do NOT open the oven door until the 2 hours have passed.
How do I know what size boneless prime rib roast to buy?
According to Today, estimate that your guests will eat about ½ pound per person when the roast is part of a holiday buffet, or ¾ pound per person if it's the main course to a smaller holiday dinner.
What can you serve alongside this boneless prime rib roast?
- 1 ½ tbsp salt
- 1 ½ tbsp black pepper
- 3.5 lb boneless prime rib roast
- 2 tbsp Dijon Mustard
- Adjust oven rack to the middle posisiton and preheat to 500 degrees F. Line a rimmed baking sheet with aluminum foil and set wire rack in sheet. Spray the rack with cooking oil.
- Combine the salt and pepper in a bowl and mix well. Pat rib roast dry with paper towels and brush with mustard. Sprinkle with salt and pepper evenly only all sides. Optional - Insert a meat thermometer with a probe so that you can check the internal temperature of your roast without opening the oven door.
- Transfer roast to the baking rack, fat side up and place in the oven for 11 minutes. Without opening the oven door, turn off the oven and leave the roast in the oven undisturbed for 2 hours.
- Remove roast from oven after the 2 hours and let it sit for an additional 20 minutes. Transfer rib roast to a carving board and slice ¼-1/2 inch thick. Serve along with horseradish.
- for different size roasts, see post for roasting time.
- use a meat thermometer with a probe to see the internal temperature of your roast
- make sure your oven temperature is accurate as ovens can be off by as much as 25 degrees F. which will not allow your roast to cook.
- Prep Time: 5
- Cook Time: 11
- Category: Main Meals
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- Serving Size: 3 oz
- Calories: 290
- Sugar: 0
- Fat: 23
- Carbohydrates: 0
- Fiber: 0
- Protein: 19
Keywords: boneless rib roast, easy recipe, prime rib, holidays