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My Boneless Rib Roast Recipe is an easy holiday meal that is melt-in-your-mouth delicious! This easy prime rib recipe uses just three simple ingredients and pairs beautifully with an amazing homemade au jus. You can have the prep work done in five minutes!
Jump to:
- Boneless Prime Rib Roast
- Why You’ll Love My Roasted Prime Rib
- Boneless Rib Roast Recipe Ingredients
- How to Cook Boneless Prime Rib
- Boneless Prime Rib Roast Recipe Expert Tips
- Boneless Rib Roast Temperature
- What is a Prime Rib?
- How to Store and Reheat Boneless Prime Rib
- Prime Rib No Bone Recipe FAQ
- What to Serve with Prime Rib
- Pin it for later!
- Recipe
- Reviews
Boneless Prime Rib Roast
If there’s one thing you should know about me, it’s that I am serious about cooking prime rib. I love prime rib, from roasting it to smoking, grilling, air frying, pressure cooking, and even cooking prime rib sous vide. Whenever I have the opportunity to prepare this amazing cut of beef, you know I will!
My boneless rib roast is easily one of my favorites out of my recipes for prime rib. It’s simple enough for beginners, but packs so much flavor and makes a gorgeous presentation for the holidays. Serve it for Christmas or Easter, and be prepared to be asked for the recipe!
Why You’ll Love My Roasted Prime Rib
Perfect for busy holidays
When you’re having family over for the holidays, the last thing you want to be is stuck in the kitchen. Part of what makes this rib roast recipe so great is that it’s easy to make and serve a crowd with, without needing to spend all day cooking. The process is as simple as seasoning and searing the roast, then allowing it to cook in the oven.
This is the easiest prime rib I have ever made. It was absolutely delicious and I will use this recipe every time.
Betty on Pinterest
Season it however you want
You can’t go wrong with rib roast. It’s one of the easiest cuts of beef to season, because you won’t need much for it to be delicious. All a rib roast really needs is salt and pepper!
But, you can get creative. I love using my coffee rub or even seasoning for steak. If you want to get extra fancy, try my guide for dry aging prime rib! It’s easier than you think, I promise.
No fancy tools required
All you need to cook my boneless rib roast is your oven and a meat thermometer. It was my goal to make this prime rib recipe easy!
Boneless Rib Roast Recipe Ingredients
- Boneless prime rib roast: Leave your roast out until it reaches room temperature for best results when cooking. This recipe is written for boneless prime rib, which has a slightly different cooking time and preparation method than bone-in. To make the most of a bone-in prime rib, try out my Bone-in Rib Roast recipe!
- Kosher salt: Use a high quality salt, like Maldon sea salt flakes or kosher salt. Avoid table salt.
- Black pepper: Freshly cracked black pepper adds depth and heat without overpowering the natural flavor of the beef.
- Optional – other seasonings: Want to mix things up? Try this dish with my Prime Rib Seasoning!
Au Jus from Boneless Prime Rib Drippings
You’ll also need just a few simple ingredients to make homemade au jus with the drippings from this easy prime rib recipe. Follow my au jus recipe for ingredients and instructions!
How to Cook Boneless Prime Rib
- Preheat the oven to 450°F. Pat your room-temperature boneless prime rib dry using paper towels, then rub it with a generous amount of salt and pepper. You want to give it a good coating!
- Place the roast on a pan with a roasting rack, fat-side up.
- Add it to the oven and cook for 15 minutes at 450°F.
- After 15 minutes, reduce the temperature to 325°F. Cook for an additional 1 hour and 40 minutes, or until the internal temperature reaches 10 degrees below your target temp with a meat thermometer.
- Once the beef is done cooking, remove it from the oven and transfer it to a cutting board.
- Loosely tent the beef with foil for 15 minutes, then carve it against the grain. Always carve against the grain for best results. Don’t skip resting the meat! This is critical to ensuring juicy, fully cooked beef.
- Serve with au jus (above), red wine sauce for prime rib, horseradish sauce for prime rib, or garlic butter for prime rib. Enjoy!
Perfectly done. My family was very impressed!
Debbie
Boneless Prime Rib Roast Recipe Expert Tips
- Cooking a perfect rib roast starts with picking the best beef at the store. Always look for a prime rib that has plenty of marbling (the lines of fat running through the beef). Those little pockets of fat add so much flavor!
- Always allow the roast to come to room temperature before cooking it by taking your roast from the refrigerator 30 minutes before you start cooking. This ensures that it will cook evenly throughout.
- Always use a roasting pan with a rack for cooking. A rack allows heat to circulate all around the roast.
- Let the prime rib rest for at least 15 minutes before slicing. This allows the residual heat to finish cooking the meat, and ensures that the juices stay locked in.
Isabel’s Top Tip
It’s critical to use a meat thermometer when cooking any cut of meat, but especially a hefty roast like prime rib! The last thing you want to do is overcook an expensive cut like this! Insert the meat thermometer into the thickest part of the beef to check the temperature, and follow my chart below.
Boneless Rib Roast Temperature
The USDA recommends roast beef cooking temp be a minimum of 145°F.
| Beef Doneness | Internal Temperature |
|---|---|
| Rare beef temp | 125°F – bright red in the middle |
| Medium-rare roast | 135°F – warm red in the middle with slight pink around the edges |
| Medium roast | 145°F – warm pink throughout |
| Medium-well roast | 150°F – slightly pink at the center |
| Well-done roast | 160°F – little to no pink throughout |
Finally, when slicing beef, always slice against the grain. The “grain” looks like lines running through the beef (see the image above).
What is a Prime Rib?
Prime rib is one of the most tender cuts of beef you can buy! Considered the king of roasts, it’s like a ribeye steak but larger; a perfect combination of flavor, marbling, and tenderness. That means that every single bite is unbelievably juicy and tender, and will burst with flavor.
You can get prime rib two styles: boneless or bone-in. Bone-in is often called “standing rib roast” and makes for an impressive, showy cut of meat, but is often more expensive! Boneless rib roasts are easier to cook, but may have less flavor from the lack of bones. Honestly, I’ve never noticed a difference in quality.
How to Store and Reheat Boneless Prime Rib
Storage
- Allow the cooked boneless prime rib to cool to room temperature for about 30 minutes after removing it from the oven or grill.
- Wrap the prime rib tightly in plastic wrap or aluminum foil. You can also use a resealable plastic bag or an airtight container.
- Place it in the refrigerator. You can store it in the refrigerator if you plan to consume it within 1-2 days. For longer storage, consider freezing it (see step 2).
Freezing
- If you won’t consume the prime rib within a few days, it’s best to freeze it to maintain its quality.
- Wrap the prime rib in plastic wrap or aluminum foil, followed by a layer of heavy-duty aluminum foil to prevent freezer burn.
- Place it in an airtight freezer bag or container, removing as much air as possible before sealing.
- Label the package with the date to keep track of its freshness.
- Store in the freezer for up to 2-3 months.
Reheating
- Oven Method: Preheat your oven to around 250°F (120°C). Place the unwrapped prime rib on a roasting pan with a rack to elevate it above the pan’s surface. Cover the prime rib loosely with aluminum foil to prevent it from drying out. Heat it in the oven until it reaches your desired internal temperature (usually 120°F to 135°F or 49°C to 57°C for medium-rare). Use a meat thermometer to monitor the temperature. This method may take around 20-30 minutes, but the exact time will depend on the size of the prime rib and your oven.
- Searing and Slicing: Heat a skillet or frying pan over medium-high heat. Sear the prime rib slices for a minute or two on each side until they are heated through and have a nice crust. This method is faster but may result in less even reheating.
- Sous Vide: If you have a sous vide machine, you can use it to reheat prime rib with precision. Set the sous vide bath to the desired serving temperature (usually around 120°F to 135°F or 49°C to 57°C for medium-rare). Place the prime rib in a vacuum-sealed bag or a resealable freezer bag with the air removed. Submerge the bag in the sous vide bath and let it heat for about 30-45 minutes.
Following these steps, you can store and reheat boneless prime rib while preserving its quality and deliciousness.
Prime Rib No Bone Recipe FAQ
Store leftovers wrapped in plastic wrap on a plate or in an air-tight container in the refrigerator for 5 to 7 days. Drizzle a little bit of our au jus over the top before storing it to keep the beef moist.
Prime rib should be pulled from the oven when it’s 10 degrees under your target temperature (if using Fahrenheit). Then tent the meat with foil, and let it rest! This allows the beef to keep cooking, reaching the target temp with no risk of overheating. Check out attached temperature chart for all the temperature targets for prime rib!
What to Serve with Prime Rib
- Green beans with almonds
- Baked popovers
- Baked sliced potatoes with cheese
- Brown sugar carrots
- Extra creamy mashed potatoes
Take a look at even more of my personal favorite Prime Rib Sides!
Did you try my boneless prime rib roast? Let me know your thoughts in the comments below and with a rating!
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Recipe
Boneless Rib Roast Recipe
Equipment
- Oven
- Pan with roasting rack
Ingredients
Boneless Prime Rib Roast Ingredients
- 3.5 lb boneless prime rib roast
- ¾ teaspoon salt Kosher is best
- ¾ teaspoon black pepper
Instructions
- Preheat the oven to 450°F. Pat your room temperature boneless prime rib roast dry using paper towels, then rub all over with a generous amount of salt and pepper. You want to give it a good coating!3.5 lb boneless prime rib roast, ¾ teaspoon salt, ¾ teaspoon black pepper
- Place the roast on a pan with a roasting rack, fat-side up. Add it to the oven and cook for 15 minutes at 450°F. After 15 minutes, reduce the temperature to 325°F. Cook for an additional 1 hour and 40 minutes (check the exact time for your level of doneness using the Roast Perfect App).
- Once the beef is done cooking, remove it from the oven and transfer it to a cutting board. Loosely tent the beef with foil for 15 minutes to let it rest.
- After 15 minutes, carve the roast against the grain. Always carve against the grain for best results.
Video
Notes
- Roasting Rack: Always use a roasting pan with a roasting rack.
- Always let the prime rib rest for at least 15 minutes before slicing.
- When ready to slice, always slice the beef against the grain. This will ensure the most tender beef
DebbieLB says
Omigosh I am drooling right now! I just may have to make a prime rib for Tuesday night supper! No shame here!!
Em Beitel says
Debbie, thank you so much! This is such a delicious dish and we deserve to have it for weekday supper now and then 😉
Kirsten says
Your recipe says to bring roast to room temp before cooking. But the app you recommend says NOT to bring to room temp. I’m guessing this changes timing…confused on which to do. Hate to do the wrong thing on an expensive piece of meat!
Em Beitel says
Hi Kirsten! Sorry for the confusion. I definitely recommend bringing it to room temp first. This will ensure the roast cooks evenly throughout.