A juicy oven-roasted prime rib recipe that comes out perfect every time is what this recipe is all about and it couldn't be any easier to make. We've included step-by-step instructions for roasting a boneless prime rib roast so it comes out juicy and delicious and steps for how to make a delicious au jus to go with it. This prime rib roast recipe is perfect for beginner and advanced cooks and it makes the perfect recipe for the holidays.
Prime Rib Slow Roasted In The Oven
We love making this delicious roast for the holidays. It is so elegant and such a special occasion type of dish.
Since this cut of beef is so special, you want to make sure to cook it right and serve it with the best sides possible.
If you have guests who don't eat meat, try serving a delicious vegetarian cassoulet to pair with it. Everyone will be happy!
What Is Boneless Prime Rib
A boneless prime rib roast, also known as a ribeye roast, is the same thing as prime rib. Prime rib can be bought with the bone in or boneless.
A boneless prime rib roast is essentially a whole piece of beef taken from the primal rib section. It is called "prime" because it comes from the highest quality grade of beef, specifically USDA Prime or USDA Choice grade cuts. This means that the meat has excellent marbling and tenderness, resulting in an incredibly flavorful and juicy dining experience.
Boneless refers to the fact that the bones have been removed from the cut for easier cooking and carving. While some people prefer prime rib roasts with bones, others like me like a boneless roast because it is easier to work with and so much easier to slice.
Here is what you will need to make this beef roast. Full recipe below:
- Boneless Prime Rib (about 4 pounds)
- Unsalted butter.
- Homemade seasoning blend (see recipe below). This is my tried and true mesquite seasoning blend and when paired with this prime rib roast, it is AMAZING.
- Beef Stock. This is for the Au jus.
How to make a boneless prime rib roast
To prepare a boneless prime rib roast, you want to make sure to follow the steps in the recipe to retain the roast's natural juices and tenderness. Here are step-by-step instructions on how to cook your boneless prime rib roast:
Preparing the Meat
Selecting and Handling the Meat
When purchasing a boneless prime rib roast, look for well-marbled cuts with even thickness throughout. Ensure it has been properly stored at a refrigerated temperature.
Bringing the Roast to Room Temperature
To promote even cooking and tenderness in your prime rib roast, allow it to sit at room temperature for about two hours before cooking. This step helps prevent overcooking the outer layer while waiting for the middle section to reach the desired doneness.
Scoring the Fat (Optional)
Some people like to score the fat a bit before roasting so that all of the prime rib spices blend can get down into the meat. This step is optional and will depend on how much fat the outside of your Prime rib has on it.
Seasoning for Prime Rib
Having a delicious seasoning for the prime rib is the key to a delicious prime rib. This homemade prime rib seasoning in the recipe will ensure the prime rib is loaded with flavor.
Roast The Prime Rib
I have found through much trial and error that roasting the prime rib at a high temperature for the first 15 minutes and then lowering the temperature for the remainder of the cooking, always yields a juicy prime rib.
Let The Prime Rib Rest
Just like with all meat roasts, you want to make sure your prime rib has time to rest after roasting in the oven. This will allow all of the juices to be redistributed back into the meat.
Making the Au Jus recipe
I think it is a waste to not make a Jus from the pan drippings that come from a roasted prime rib. It is so easy to do and is done while the prime rib is resting. You just separate the fat from the pan drippings and reduce it.
Slice The Prime Rib
I prefer a slightly thicker sliced prime rib. This means about ½ inch thick (and sometimes even 1 inch). This is totally up to you. It will be easier to slice thicker slices so just remember that before starting.
Prime Rib Roast Temperatures
- Rare: Rare prime rib roast is cooked to an internal temperature of around 120°F (49°C) with a bright red center. This level of doneness results in a juicy and tender cut of meat, but keep in mind that it may be too rare for some people's taste preferences.
- Medium-Rare: For a medium-rare prime rib roast, aim for an internal temperature of approximately 130°F (54°C). This temperature yields a rosy pink center with slightly more firmness compared to rare. It strikes a balance between tenderness and flavor while retaining juiciness.
- Medium: At around 140°F (60°C), you'll achieve a medium-cooked prime rib roast. The color becomes more pinkish-brown throughout the meat, offering increased tenderness while still maintaining moisture levels.
- Medium-Well: If you prefer your meat more well-done without sacrificing all its juiciness, aim for a medium-well prime rib roast at approximately 150°F (66°C). The meat will have less pinkness but should remain succulent inside.
- Well-Done: A well-done prime rib roast reaches an internal temperature of about 160°F (71°C) or higher.
How much boneless prime rib roast per person
When you are cooking for a special occasion or making a holiday meal, serving a juicy boneless prime rib roast is always going to be a hit. Determining the right amount of meat per person can be a bit tricky, especially if you want to make sure everyone gets enough food and feels full after the meal.
Here is our handy guide to figure out how much prime rib roast to order and make. Before figuring out the exact quantity of boneless prime rib roast needed, take into account the following factors:
Appetites: Consider your guests' appetite levels. Are they big eaters or moderate eaters?
Side Dishes: Will there be other substantial dishes served alongside the prime rib roast? If so, adjust portion sizes accordingly.
Do you want leftovers: Do you want leftovers for future meals? If yes, plan for extra meat.
On average, a boneless prime rib roast will yield approximately 2-3 servings per pound. Use these estimates as a starting point while keeping in mind individual preferences and variables mentioned earlier.
Light Eaters: 8-10 ounces or about ½ pound per person
Average Eaters: 10-16 ounces or about 1 pound per person
Boneless Prime Rib Roast Cooking Time
The cooking time for a boneless prime rib roast depends on several factors such as the size of the roast, desired doneness, and oven temperature. A general rule of thumb for cooking prime rib is to cook it for about 15 minutes per pound at 325°F for medium-rare. I like to start my prime rib on a high heat for the first 15 minutes to really lock in those juices.
You do want to make sure to use a meat thermometer to check the internal temperature as different ovens may vary in accuracy.
To achieve the desired doneness, you need to monitor the internal temperature of your boneless prime rib roast correctly. Here are some guidelines:
- Rare: Cook until the internal temperature reaches around 120°F . This results in a bright red center. I like to cook my prime rib to this temperature since it continues cooking during the resting which brings it to about medium rare at serving.
- Medium-Rare: This is an internal temperature between 130°F and 135°F. This yields a warm pink center with slightly more cooked edges.
- Medium: For medium, the internal temperature will be between 140°F to 145°F . The center will have a pink color with a little more well-done edges that look medium-well.
- Well-Done: If you prefer your meat well-done, an internal temperature above 150°F . Cooking the prime rib to this temperature will affect how juicy the meat will be.
Other Cuts You Can Use For Roasting
Chuck Eye Roast:
The chuck eye roast comes from the shoulder area of the cow and is often called "the poor man's prime rib." Though it is not as tender as traditional prime rib, it is full of flavor and marbling.
The ribeye cap is rich in marbling and flavor. It's usually separated from the rest of the ribeye steak and you can ask your butcher for a whole cap for a roast. The cap has tenderness similar to a prime rib and is a great alternative if you are looking to save money.
Standing Beef Rib Roast:
Similar to traditional prime rib, but it comes from less expensive grades of beef and/or different cattle breeds. This will contain bones with meat attached, which will give it a beautiful presentation on the dinner table. The cooking time will be longer because of the bones.
Although sirloin is often associated with steaks rather than roasts, a boneless sirloin roast is another great option for a more affordable roast.
Tips for making the Perfect Prime Rib
- Buy A Good Quality Prime Rib Roast
- Season The Roast Well
- Use A Good Roasting Pan With A Roasting Rack
- Place The Roast In A Pre-Heated Oven
- Use A Good Meat Thermometer
What to do with leftover prime rib
One of my favorite things about making a large roast is the leftovers. I always have meals planned for any leftovers I may have and to be honest, I sometimes even prefer the leftovers to the actual main meal.
What to serve with prime rib
There are so many great side dishes that go really well with prime rib. Here are some of our favorites!
More Like This
We love easy entertaining recipes. If you love this boneless prime rib roast recipe, you may also like these:
The Best Boneless Prime Rib Roast with Au Jus
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 1 roasting pan with a roasting rack
- 3 tablespoon brown sugar
- 1 tablespoon smoked paprika if you do not have smoked paprika you can use chipotle powder, ancho chili powder
- 2 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 4 lb Boneless Prime Rib
- 1 cup water for roasting pan
- 1 cup Beef stock For the Au Jus
- ¼ cup Unsalted butter at room temperature
- 1 tablespoon Worcestershire sauce or soy sauce
Make the Prime Rib Seasoning
- Add all of the spices for the seasoning to a small bowl and mix well.3 tablespoon brown sugar, 1 tablespoon smoked paprika, 2 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon chili powder
- Use right away or store in an air tight container for up to 6 months.
- Pre-heat oven to 450 degrees.
- Pat the roast dry with paper towels.4 lb Boneless Prime Rib
- Rub softened butter all over the prime rib.¼ cup Unsalted butter
- Now pat seasoning over Prime Rib
- Place Prime Rib on a roasting rack that is sitting in a roasting pan.
- Add water to pan.1 cup water
- Roast the Prime rib at 450 degrees for 15 minutes.
- After 15 minutes, reduce oven tempertaure to 325 degrees and continue roasting for one hour and 45 minutes for medium rare or until a meat thermometer reads 135 degrees.
- When ready, remove the Prime rib from the oven and place on a cutting board. Tent loosely and allow to rest for 20 minutes.
- While the prime rib is resting, place roasting pan with the drippings in it on to the stovetop and heat on medium heat.
- Add beef stock then stir well scraping up any bits in the bottom of the pan for about 2 minutes.1 cup Beef stock
- Pour the liquids from the pan into a fat strainer and strain the fat. You can also skim the fat off of the top of the liquids with a spoon.
- Pour liquid into a small sauce pan and add Worcestershire sauce then bring to a simmer over medium heat.1 tablespoon Worcestershire sauce
- Allow the juices to simmer until reduced by almost half.
- Slice prime rib into ½ inch thick pieces.
- Serve prime rib with a drizzle of jus over the top and the remaining jus on the side.
Nutrition Values are estimates only.See full nutrition disclaimer here