Learn how to cook boneless prime rib roast with ease. It is much easier than you may think. This succulent roast is perfect for any occasion, and it’s sure to impress your guests.
At our local steakhouse, prime rib is on the menu every Saturday! It is always tender, juicy, and delicious. When I want to serve an impressive dish for our holiday dinner, this is the recipe I turn to. It comes out perfectly every time. This delicious cut of meat is perfect for special occasions, and luckily, it’s not too difficult to cook. In this tutorial, we’ll show you how to prepare a boneless prime rib roast using a simple recipe.
Just Three Ingredients to a Delicious Prime Rib
My recipe for the perfect prime rib uses just 3 ingredients. We love this tender and juicy meat all on its own. However, my daughter loves it when I make an au jus dipping sauce. It is super easy to make too, and the addition of the au jus seems to make the meat just melt in your mouth with an amazing rich flavor.
Choose the right cut of beef
To cook a perfect prime rib roast, it is important to choose the right cut of meat. The best cuts of meat for roasting are those that come from the rib area. These cuts are well-marbled, meaning they have a high fat content, which helps to produce a juicy, flavorful roast. Buying “Prime” graded beef is a good guarantee of this fat content.
Do You Have to Remove the Excess Fat?
No. The butcher should have removed any excess fat already. There could be up to an inch of fat on the roast. Leave it on. Why? The fat is what you need to give the roast flavor and to make it juicy and tender. It is an expensive cut of meat, so leave it on to help make this as flavorful as possible.
How Many People Does Prime Rib Roast Serve?
Determining how much prime rib per person depends on what you are serving with it. When serving a boneless roast, plan on 8 ounces per person. If serving a full rack of prime beef, which is 7 ribs, it will serve 14 people with some leftovers.
If you are serving a lot of other side dishes or another meat, plan on 6 ounces a person.
How to Cook Prime Rib Roast Without Bone
When cooked properly, prime rib roast is an absolutely delicious dish that is sure to please any crowd.
Salt the Beef in Advance
First, season your beef in advance. Yes, you read that correctly.
For best results, salt your prime rib on all surfaces with kosher salt a minimum of 1 hour before cooking. You can leave it in the refrigerator overnight. Doing this will help season the entire roast, not just the outer layer.
If you want to spice up your roast with prime rib rub; here is our recipe for that. Sometimes, it is nice to switch up the flavors.
Preheat the Oven
Preheat the oven to 500°F. The oven temperature starts out at a high temperature, then lower temperature for a slow bake.
Pat the roast dry with paper towels. Pre-salting should have made the roast release some moisture. Sprinkle the roast all over with salt and black pepper.
If you have a roasting pan, place the roast fat-side-up in a roasting rack in a roasting pan. To be honest, in the early years of my marriage, I did not have a roasting pan with a rack, it does help the entire roast cook all the way around. I purchased one as soon as I could afford one. If you have one, I urge you to use it.
Brown the roast at 500°F for 15 minutes.
Cook Low and Slow
Lower the oven to 325°F to finish roasting. It is important to cook the roast slowly and at a low temperature. This allows the fat to render out, resulting in a tender, succulent piece of meat.
The total cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your oven heating. A flatter roast will cook more quickly than a thicker one. A chilled roast will take more time than one closer to room temp.
To figure out the total cooking time, allow about 11 to 12 minutes per pound for rare and 13 to 15 minutes per pound for medium rare.
How to Tell if Prime Rib is Done?
A meat thermometer is the best way to guarantee perfectly cooked meat, and a good instant-read thermometer is best for the job.
Take the temperature in the thickest part of the roast.
Pro Tip. When temping the meat, remember the temperature of the roast will continue to rise 5 to 10°F as it rests. Therefore, remove the roast from the oven at the following temperatures for the perfect finish.
Here are the meat temperatures to aim for:
Medium Rare 115 to 120°F (125 to 130°F after resting)
Medium 125 to 130°F for medium (135 to 140°F after resting)
Let the Roast Rest
Cover the roast with tented aluminum foil and let it rest at room temperature for 15 to 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting. This will also allow the juices to stay in the meat rather than running all over the cutting board when slicing.
Slice the Roast into Steaks
To slice boneless rib roast, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick. Always slice against the grain for best results.
If you have made a standing rib roast, you can slice through each rib section to serve the steak.
Make Au Jus Gravy
It is easy to make your own au jus sauce. It just makes the meat so much more flavorful, and it just seems to melt in my mouth.
Here’s how to make it.
Pour the pan drippings into a measuring cup. Pour 1 cup of the liquid back into the pan.
Place the roasting pan on the stove over medium high heat. Scrape the bottom of the pan drippings to get all the flavorful bits stuck to the pan. Bring to a boil.
In the meantime, combine ¼ cup of flour with ¾ cup of water, milk, or beef stock.
Once the pan drippings are boiling, whisk in the flour mixture. Continue to whisk while adding 3 more cups of water.
Taste for flavor and add salt and black pepper as needed.
Serve in small dipping cups.
Leftover Prime Rib
When served with au jus and horseradish cream, prime rib roast makes an impressive and delicious holiday dinner. Leftover prime rib can also be used to make sandwiches, tacos, or soup. So, next time you are looking for something special, consider making prime rib roast.
What to Serve with Prime Rib
Prime rib roast is a classic holiday dish that is sure to impress your guests for Christmas dinner or really any holiday meal. Often, prime rib roast is served with a creamy horseradish sauce, which provides a perfect balance to the rich, fatty meat.
Hash browns is my go-to at our local restaurant. They are so easy to make at home too.
Garlic Butter Sauce is another great sauce option for this steak.
It is amazing how this simple side dish is so flavorful. Carrots and parsnips.
Best Way to Reheat Prime Rib
The preferred method to reheat prime rib is in the oven. Preheat to 350 degrees Fahrenheit. Add the slices of prime rib to t a baking pan with a few tablespoons of water or beef broth so it doesn’t dry out.
Bake until the meat is heated through, about 10-15 minutes.
Stove top. You can reheat the slices in a skillet on the stove. Over medium heat, add a bit of olive oil to the pan and add a steak to the pan. Heat 2-3 minutes on one side and turn to heat the other side.
Microwave. This is my least favorite method as you can get some tough spots on the edges. However, it is probably the quickest. Add a steak to a microwave safe plate and reheat in 1-minute increments until heated through.
Easy Prime Rib Recipe
This Prime Rib Recipe uses simple ingredients and makes a wow statement. While we are lucky to have a few steakhouses near by that serve a great steak, making this great recipe at home just can’t be beat.
Pair this with a few easy sides and everyone is happy, and their tummies are full. Best part is, I am able to enjoy time with my guests.
How to Cook Boneless Prime Rib Roast Recipe
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Kitchen Essentials
Ingredients
- 6 Pound Prime Rib Roast
- Kosher Salt
- Black Pepper
Instructions
- For best results, salt your prime rib on all surfaces with kosher salt a minimum of 1 hour before cooking. You can leave it in the refrigerator overnight. Doing this will help season the entire roast, not just the outer layer.
- Preheat the oven to 500°F. The oven temperature starts out at a high temperature, then lower temperature for a slow bake.
- Pat the roast dry with paper towels. Sprinkle the roast all over with salt and black pepper.
- If you have a roasting pan, place the roast fat-side-up in a roasting rack in a roasting pan.
- Brown the roast at 500°F for 15 minutes.
- Lower the oven to 325°F to finish roasting.
- To figure out the total cooking time, allow about 11 to 12 minutes per pound for rare and 13 to 15 minutes per pound for medium rare.
- Take the temperature in the thickest part of the roast.
- Pro Tip. When temping the meat, remember the temperature of the roast will continue to rise 5 to 10°F as it rests. Therefore, remove the roast from the oven at the following temperatures for the perfect finish.
- Here are the meat temperatures to aim for:
- Medium Rare 115 to 120°F (125 to 130°F after resting)
- Medium 125 to 130°F for medium (135 to 140°F after resting)
- Cover the roast with tented aluminum foil and let it rest at room temperature for 15 to 30 minutes before carving.
- To slice boneless rib roast, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick.
- If you have made a standing rib roast, you can slice through each rib section to serve the steak.
Your Own Private Notes
Notes
Make Au Jus Gravy
It is easy to make your own au jus sauce. It just makes the meat so much more flavorful, and it just seems to melt in my mouth.Here’s how to make it. Pour the pan drippings into a measuring cup. Pour 1 cup of the liquid back into the pan.
Place the roasting pan on the stove over medium high heat. Scrape the bottom of the pan drippings to get all the flavorful bits stuck to the pan. Bring to a boil. In the meantime, combine ¼ cup of flour with ¾ cup of water, milk, or beef stock.
Once the pan drippings are boiling, whisk in the flour mixture. Continue to whisk while adding 3 more cups of water. Taste for flavor and add salt and black pepper as needed.
Serve in small dipping cups.
