Diethood » Recipes » Holidays » Christmas » Boneless Prime Rib Roast

Boneless Prime Rib Roast

Perfectly tender, perfectly juicy, and deliciously seasoned, this show-stopping Boneless Prime Rib Roast is a bold and beautiful Holiday dinner recipe packed with flavor. 

Don’t forget to grab my Roasted Prime Rib Au Jus recipe to go with your roast. A side of Air Fryer Brussel Sprouts would also be a great addition.

Overhead shot of boneless prime rib cut in slices and served on a platter.


Easy Boneless Prime Rib Roast Recipe

Sometimes, cooking involves teasing the best flavor and texture from challenging ingredients. But, other times, it’s about letting your already amazing ingredients shine! That’s how I feel about prime rib roast. These roasts are top-of-the-line in terms of quality, flavor, and tenderness, so I like to use a very simple set of seasonings and techniques, allowing the prime rib to be the star that it is!

This roast is a showstopper, perfect for special occasions like Christmas dinner, on par with a succulent Roast Turkey. Everyone needs a reliable Prime Rib Roast recipe, and this one is a winner, sure to impress every time.

What Is Prime Rib?

At the grocery store, you’ll typically find two grades of prime rib meat: USDA prime grade and USDA choice grade. Prime grade boasts more fat and marbling, making it a delicious, juicy cut, but that’s the more expensive option. If in doubt, consult your butcher to clarify whether you’re getting a prime or choice cut, as the packaging might not always indicate this. More often than not, the cuts available are of the “choice” grade.

When shopping for a boneless prime rib, you might encounter various labels for this cut of meat. It can also be referred to as a “standing rib roast,” “beef rib roast,” “boneless ribeye roast,” or “boneless rib roast.” This can be a bit confusing, so if you’re uncertain, don’t hesitate to ask the butcher for assistance so that you will purchase the correct cut and avoid any mix-ups.

close up shot of sliced prime rib roast served on a platter

Ingredients For Prime Rib

This recipe is for a 3 to 4-pound boneless roast. I like to use boneless prime rib roasts because they are easy to carve and also because it’s easier to calculate how much roast you have and need. A good estimate is ½-pound per person so a 3-pound roast will feed six people. However, if sticking to the recommended weight of a single serving size, a 3-pound roast can feed 8 and up to 10 people.

  • One Prime Rib Roast: I recommend buying a boneless roast between 3 and 4 pounds.
  • Salt and Pepper: You’ll need a generous amount to season a roast this size! I use two teaspoons of kosher salt and one of ground pepper.
  • Butter: Soften the butter before using.
  • Thyme and Rosemary: I use dried herbs in this recipe, one teaspoon of dried thyme and half a teaspoon of rosemary.
  • Garlic Powder: This gives a wonderful, savory flavor to the meat.
  • Bay Leaf: A whole bay leaf is essential for that classic roast-beef aroma and taste.

How To Cook A Boneless Prime Rib Roast

You’ll need a few special items to make this roast the best it can be. Kitchen twine is one of those items. Is it possible to make the toast without tying it up? Definitely! But tying it will result in the most even cooking and juicy roasting, so I really do recommend it. It’s also A MUST to have an instant-read meat thermometer and a good roasting pan. I use a big cast iron skillet.

  1. Bring the Roast to Room Temperature (Roughly). Take the beef out of the fridge one hour before you’re ready to cook it. Let stand at room temperature.
  2. Preheat the Oven and Dress the Roast. Preheat your oven to 450˚F. Sprinkle salt and pepper all over the beef. In a small bowl, combine the softened butter, thyme, garlic powder, rosemary, and crushed bay leaf; mash with a fork until combined and rub this mixture all over the roast. Finally, tie kitchen twine around the roast at 2-inch intervals, to create a tidy bundle.
  3. Pre-Roast at High Heat. Place the seasoned and tied beef in a large cast iron skillet. Roast in the preheated oven for 15 minutes, to seal in the juices.
  4. Continue Roasting at a Lower Heat. Turn down the oven temperature to 325˚F and continue to roast until the internal temperature of the beef reaches 120˚F. Make sure to start checking for doneness around the 35-minute mark, so you have an idea as to how much longer you need to cook it. It’s very important to use an instant-read thermometer to check the meat, because it is fast and accurate and won’t interrupt the cooking process needlessly.
  5. Cool and Slice the Roast. When the roast is done to your liking, remove it from the oven, and transfer the beef to a cutting board. Cover it with foil and let it stand for 20 minutes before slicing. When ready, slice the roast as thinly as you prefer and serve immediately.
overhead shot of boneless prime rib cut in slices and served on a platter with large fork

Tips To Make The Perfect Prime Rib Roast

  • Take Time into Account. It’s very important to allow enough time for this recipe! You need a whole hour before cooking to let it come to room temperature, plus half an hour afterward to let it stand before carving.
  • Don’t Cover While Cooking. It’s common to tightly cover certain types of meat, to give it the most tenderness, but prime rib does better uncovered. The high temperature at the beginning of the roasting sears the meat, sealing in juices; that’s all you need! No covering required.
  • Test the Temperature Early. As the roast gets closer to being done, the internal temperature goes up faster and faster. So check it a little early, and continue to check fairly frequently until it hits your target temperature. And, remember, it will continue to cook after you take it out of the oven.

What Goes With Prime Rib?

sliced prime rib roast served on a platter

Storing and Reheating Leftovers

  • To refrigerate, put in airtight containers or wrap leftovers tightly and seal in food storage bags. Leftovers will keep for up to 5 days in the refrigerator.
  • To reheat, place prime rib in a baking dish. Add a splash of beef broth (or leftover gravy, au jus, etc), and cover tightly with foil. Bake at 300˚F until heated through. The amount of time will vary depending on how large and thick the piece(s) of roast are.
dinner plate with a slice of prime rib, roasted brussel sprouts, and parsnips

Can You Freeze Prime Rib?

  • Yes! To freeze, wrap leftovers tightly in two layers of plastic wrap, and then seal into freezer bags, pressing out as much air as possible. Leftovers will keep for 4 to 6 months.
  • Thaw in the refrigerator for 24 hours before reheating.


overhead shot of boneless prime rib cut in slices and served on a platter

Boneless Prime Rib Roast

Katerina | Diethood
A classic recipe for deeply flavorful and perfectly roasted boneless Prime Rib roast, seasoned with thyme, bay leaf, garlic, and rosemary.
5 from 9 votes
Servings : 10
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 30 minutes



  • Take the beef out of the fridge one hour before you’re ready to cook it, and let it stand on the counter at room temperature.
  • Preheat oven to 450˚F.
  • Season the beef all around with salt and pepper.
  • In a small mixing bowl, combine softened butter, thyme, garlic powder, rosemary, and crushed bay leaf. Mash with the back of a fork until completely combined. Rub the butter mixture all over the beef.
  • Using kitchen twine, tie the roast at 2-inch intervals. Tying the roast is not a must, but in doing so, your roast will cook more evenly, and it will retain its shape.
  • Place the roast in a large cast iron skillet and pop it in the preheated oven for 15 minutes.
  • Turn down the oven temperature to 325˚F and continue to roast until the internal temperature of the beef reaches 120˚F. Start checking for doneness around the 35-minute mark, so you have an idea as to how much longer you need to cook it. Most importantly, use an instant read thermometer to check for doneness. There’s no other way to tell if the meat is done to your likeness.
  • When done, remove the prime rib from the oven and transfer it to a cutting board. Cover it with foil and let stand for 20 minutes before slicing.
  • Slice and serve.


  • Preheat the Oven: Ensure the oven is preheated to the correct temperature before placing the roast inside.
  • Use a Meat Thermometer: Monitor the internal temperature to avoid overcooking. Aim for 120°F for rare, 130°F for medium rare, or 135°F for medium.
  • Season Generously: Apply a liberal amount of seasoning to penetrate the thick cut of meat, enhancing its flavor.
  • Rest Before Cooking: Allow the seasoned roast to sit at room temperature for about an hour to let the flavors meld.
  • Rest After Cooking: Let the roast rest after cooking. This allows the juices to redistribute, ensuring a moist and flavorful roast.
  • Sharp Knife: Use a sharp knife for clean cuts to maintain the juiciness and presentation of the meat, and cut the meat against the grain for tender slices.


Serving: 6 ounces | Calories: 515 kcal | Carbohydrates: 1 g | Protein: 22 g | Fat: 47 g | Saturated Fat: 21 g | Cholesterol: 108 mg | Sodium: 537 mg | Potassium: 354 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 140 IU | Calcium: 15 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Main Course
Cuisine: American
Keyword: christmas dinner, cooking prime prib, holiday dinner idea, prime rib recipe
Did you make this recipe?Leave a Rating!


More Dinner Ideas

Scroll to Top