Boneless Prime Rib Roast
This tender boneless prime rib roast features a savory herb crust that gives way to perfectly pink, juicy beef. Using the reverse-sear method ensures foolproof results, creating a restaurant-quality centerpiece worthy of your most special gatherings.
Ingredients
- 1 4-pound boneless prime rib roast, ideally USDA Choice or Prime grade
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons fresh rosemary finely chopped
- 2 tablespoons fresh thyme leaves
- 6 garlic cloves minced
- 3 tablespoons unsalted butter softened
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard optional, adds depth
- 2 cups beef broth for au jus, optional
Instructions
- Prepare the roast by removing it from the refrigerator 2-3 hours before cooking to allow it to come to room temperature. This crucial step ensures even cooking throughout the meat.
- Preheat your oven to 250°F (120°C). The low temperature is essential for the reverse-sear method that will give your roast perfect edge-to-edge doneness.
- Make the herb rub by combining rosemary, thyme, garlic, softened butter, olive oil, salt, pepper, and Dijon mustard (if using) in a small bowl until well blended.
- Pat the roast completely dry with paper towels. Any moisture on the surface will interfere with proper browning and crust development.
- Tie the roast with kitchen twine at 1-inch intervals to help it maintain its shape during cooking, ensuring even heat distribution.
- Coat the entire roast generously with the herb-butter mixture, massaging it into all surfaces including the ends.
- Place the roast fat-side up on a rack in a roasting pan. The rack allows air circulation for even cooking.
- Insert a meat thermometer into the thickest part of the meat, being careful not to touch fat or the pan.
- Roast in the preheated oven until the internal temperature reaches 120°F (49°C) for medium-rare or 130°F (54°C) for medium, approximately 1.5-2 hours depending on size.
- Remove from the oven and tent loosely with foil. Let it rest for 20-30 minutes while you increase the oven temperature to 500°F (260°C).
- Return the roast to the very hot oven for 5-10 minutes to create a beautiful brown crust. Watch carefully to prevent burning!
- Remove and let rest for another 10 minutes before slicing against the grain into ½-inch thick slices.
Notes
- For best results, order your prime rib roast from a butcher ahead of time, specifying that you want a center-cut boneless roast with good marbling.
- The reverse-sear method (slow roasting followed by high-heat finishing) provides more control and even cooking than traditional methods.
- A digital probe thermometer that can stay in the meat while cooking provides the most reliable temperature reading.
- Save the drippings to make a simple au jus by combining with beef broth in a saucepan and simmering until slightly reduced.
- The prime rib can be seasoned up to 24 hours in advance and stored uncovered in the refrigerator for enhanced flavor development.