The ultimate EASY HOLIDAY DINNER! A Boneless Prime Rib Roast is not only melt-in-your-mouth delicious, but it’s impressive too! Tender, flavorful and easy to make, a Boneless Prime Rib Roast is impressive without the effort.
What is a Boneless Prime Rib Roast?
A prime rib roast comes from the rib area towards the top of the animal. It’s the same area as ribeye steaks, just left as a larger piece. A prime rib roast is often considered the king of roasts since it has that wonderful combination of flavor, marbling and tenderness.
A prime rib roast comes in two different forms – bone in and boneless. A Standing Rib Roast is arguably more impressive, but a boneless prime rib is so flexible and easy. It’s a lot easier to carve and you can adjust serving sizes easily too.
How long do you cook a boneless prime rib roast?
As with any cut of meat or piece of poultry, the length of time you roast a prime rib depends on the size. With beef in particular, you have the added factor of adjusting to different levels of doneness in the time you cook.
All of this can make getting the timing right tricky, but thankfully Certified Angus Beef® brand has created a free app called Roast Perfect which takes away the guesswork. You simply put in the cut you have, the weight, and level of doneness you are looking for and it will tell you all the steps. It can even tell you how big a roast to buy based on the number you are cooking for and gives recipe ideas.
How to Make a Boneless Prime Rib Roast
A boneless prime rib roast is such a flavorful cut of meat that it doesn’t need a lot of dressing up.
- Rub the roast all over with salt and pepper.
- Place on a roasting rack.
- Sear in a high heat oven briefly before reducing the heat for rest of cook time.
- Let it rest for a few minutes under a foil ‘tent’.
- Carve and serve.
To finish off the dish, you could easily make a simple gravy using the juices, but for just a touch more flavor, a simple herb and garlic butter is a great addition, as I made here.
Serving Suggestions for Boneless Prime Rib Roast
The roast is clearly the star of the show here, but lots of different sides would work well to compliment it. I’d suggest at least one richer side such as mashed potatoes, easy creamy mac and cheese, au gratin potatoes or a personal favorite as we had here, Dauphinoise potatoes.
Alongside, pick one or more lighter vegetable such as green beans, broccoli, brown sugar glazed carrots or maple roasted buttercup squash.
If you’re feeling hungry, then some Yorkshire Pudding, dinner rolls or biscuits would of course be great as well.
Packed with flavor, easy to prepare, and easy to serve, a boneless prime rib roast really is such a great choice. It makes one of the best options to serve a crowd, whether for the Holidays or any occasion you choose. So go download the Roast Perfect app, buy your roast and get roasting!
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Easy to prepare, this roast is packed with flavor, tender and easy to serve a crowd.
- 3.5 lb Certified Angus Beef® brand boneless prime rib roast
- 3/4 tsp salt (Kosher best)
- 3/4 tsp black pepper
- 2 tbsp butter
- 2 tsp chopped parsley
- 1/2 clove garlic
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Take the roast out of the fridge around 30 minutes before you will be cooking it to allow it to come to room temperature. Preheat the oven to 450F.
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Pat the roast dry and rub all over with the salt and pepper. Sit the roast on a roasting rack, fat side up.
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Put the roast in the oven and cook at the high heat for 15 minutes then reduce the temperature to 325F. Cook for an additional approximately hour and 40 minutes (note - you can check the exact time by using the roast perfect app based on the size of your roast and the level of doneness you are looking for).
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As the roast is cooking, mash together the butter, parsley and garlic and form into a mini log. Refrigerate until needed.
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Once the beef is cooked, remove from the oven, transfer to a cutting board and loosely tent with foil. Leave for around 15 minutes before carving and serving.
Recipe Video
Disclosure: Certified Angus Beef® brand reimbursed me the cost of the roast to facilitate this recipe. As always, all opinions are my own.
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