Boneless Prime Rib Roast

5 from 9 votes

A classic recipe for deeply flavorful and perfectly roasted boneless Prime Rib roast, seasoned with thyme, bay leaf, garlic, and rosemary.

Prep Time15

Cook Time1

Resting Time1

Total Time2 30

Course: Main Course

Cuisine: American

Keyword: christmas dinner, cooking prime prib, holiday dinner idea, prime rib recipe

Servings:

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.