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Close-up of a perfectly cooked Boneless Prime Rib, sliced to show medium-rare interior and dark, seasoned crust.

Boneless Prime Rib — Restaurant-Quality at Home

Learn how to make a restaurant-quality boneless prime rib roast at home. This recipe guides you through seasoning, slow-roasting, and searing for a perfect, tender, and flavorful centerpiece for any special occasion.
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Prep Time 20 minutes
Cook Time 2 hours 42 minutes
Marinating Time 10 hours
Total Time 13 hours 2 minutes
Servings: 10 people
Course: Dinner, Holiday Meal, Roast
Cuisine: American
Calories: 361
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 6 pounds Boneless prime rib roast If yours is larger, double the spice blend
For the Spice Rub
  • 1 Tablespoon Kosher salt Sprinkle from 6" above the roast for even distribution
  • 2 teaspoons Dried rosemary Break up with the back of a spoon
  • 1 1/2 teaspoons Dried thyme leaves
  • 1 1/2 teaspoons Coarse black pepper Freshly ground is best
  • 1 1/2 teaspoons Garlic powder
  • 1/2 teaspoon Paprika
For Cooking
  • 1 cup Beef broth Or water

Equipment

  • Paper towels
  • small bowl
  • Plastic wrap
  • Plate
  • Roasting pan
  • Wire trivet
  • Oven-safe meat thermometer
  • Aluminum foil
  • Cutting board
  • sharp knife

Method
 

  1. Dry the prime rib roast thoroughly on all sides with paper towels.
  2. Evenly sprinkle the kosher salt over all sides of the roast from a height of about 6 inches.
  3. In a small bowl, combine rosemary, thyme, pepper, and paprika. Stir to combine, breaking up the rosemary. Evenly sprinkle this rub over the prime rib. Use your fingers to gently spread and massage the rub into the meat.
  4. Tightly wrap the roast twice in plastic wrap. Place on a plate and refrigerate overnight, or for at least 1 hour (preferably 6-24 hours) to allow flavors to meld.
  5. About 30 minutes before cooking, preheat your oven to 275F. Remove the roast from the refrigerator and unwrap it.
  6. Place a wire trivet in the bottom of a roasting pan or shallow oven-safe pan. Position the roast, fat side up, in the center of the trivet.
  7. Pour the beef broth into the bottom of the pan, avoiding the meat. If adding vegetables, toss them with oil, salt, and pepper, then place them around the roast.
  8. Insert an oven-safe meat thermometer into the center of the roast, ensuring it does not touch any fat.
  9. Place the roast in the preheated oven. Cook for approximately 2 hours and 25 minutes (about 24-27 minutes per pound) until the internal temperature reaches 125F for medium-rare. Check the temperature every 10-15 minutes after the first 2 hours.
  10. Prepare a piece of aluminum foil large enough to tent the roast.
  11. Carefully remove the roast from the oven. Tent the pan with aluminum foil. Increase the oven temperature to 450F and let it preheat while the roast rests for 15-20 minutes, or until the internal temperature reaches 130-135F.
  12. Remove the foil and meat thermometer. Return the roast to the oven for 5-8 minutes to sear until the crust is brown and crispy.
  13. Remove the roast from the oven. Transfer the prime rib to a cutting board and any vegetables to a serving dish. Save the drippings for Au Jus.
  14. Slice the roast against the grain using a sharp knife. Garnish with fresh rosemary if desired and serve hot with your chosen sides and Au Jus.

Nutrition

Calories: 361kcalCarbohydrates: 4.1gProtein: 48.8gFat: 16.3gFiber: 0.3g

Notes

For different levels of doneness, aim for these internal temperatures: Rare (115F initial, 120-125F after rest), Medium (130-135F initial, 135-145F after rest), Medium Well (140-145F initial, 145-155F after rest), Well (150-155F initial, 155-165F after rest). Using a shallow pan ensures even airflow for uniform cooking. If a boneless roast is unavailable, a bone-in roast can be used; ask your butcher to remove the bone.

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