Boneless Rib Roast Recipe

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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!

Slices of boneless prime rib on a white plate next to herbs and a ramekin of au jus

Jump to:

Why You'll Love My Boneless Rib Roast Recipe
Boneless Prime Rib 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
Boneless Rib Roast Recipe
Reviews

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!

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

Why You'll Love My Boneless Rib Roast Recipe

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. Let me show you how to cook a boneless prime rib roast in the oven that's so beautiful, everyone will be asking you for your secret!

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 Prime Rib 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!

Prime rib slices on a white plate with silverware and a ramekin of au jus

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. See my Prime Rib Temp Chart for more info!

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

Beef temperature chart with temperature labels

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

Is boneless prime rib roast the same as prime rib?

Yes! Boneless rib roast is the same as any prime rib - just without the bone. Boneless prime rib typically takes less time to cook than bone-in, but if you love bone-in roasts, you can try my standing rib roast recipe, too.

When is boneless prime rib done cooking?

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

Take a look at even more of my personal favorite Prime Rib Sides!

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!