If you feel even the slightest bit intimidated about roasting an expensive cut like Boneless Prime Rib, rest assured, this recipe will get you the exact results you're looking for.
This prime rib guide is so thorough (yet simple to navigate) that it leaves absolutely no room for doubt. You've got this. With our step-by-step instructions and photos to help you along the way, you will achieve a beautiful boneless prime rib cooked to your preferred level of doneness.
Table of Contents
- Why This Prime Rib Recipe Works
- What is Boneless Prime Rib?
- How to Shop for Boneless Prime Rib
- Equipment
- Prime Rib Seasoning
- How to Cook Boneless Prime Rib Roast
- How to Know When Your Roast is Done
- How Long to Roast Boneless Prime Rib
- Prime Rib Au Jus and Steak Sauces
- What to Serve with Prime Rib
- 5 More Holiday Main Dishes
Why This Prime Rib Recipe Works
We have included everything you need to know about roasting to a boneless prime rib to succulent, meaty, juicy perfection in this post.
- Simple | Our steps combined provide the simplest way to make a prime rib and cook it perfectly. No searing; the oven does all the browning for you.
- Shopping Guide | We give the best tips about how to shop and purchase the best of the best when it comes to boneless prime ribs.
- Easy Seasoning Secret | A simple prime rib seasoning secret
- Step-by-Step Instructions | After reading this recipe, you will know exactly what to have on hand to ensure this boneless prime rib recipe cooks perfectly to your liking.
What is Boneless Prime Rib?
Prime rib is the main component of a traditional (and sometimes intimidating) Christmas dinner that no one wants to mess up because this cut of meat is pricey. It's up there with filet mignon and beef tenderloin.
Imagine a stack of well-marbled, juicy ribeye steaks piled high, one on top of the other. Only rather than individual steaks, you're looking at one giant hunk of glorious beef. That's essentially what a boneless prime rib roast is.
This hunky roast comes from the primal rib section of the cow and yields insanely juicy cuts like prime rib and beef ribs. When you compare these cuts to other famous steaks like sirloin and Porterhouse (which come from the loin primal), the difference in marbling becomes crystal clear.
Bone-in prime rib will have more flavor but takes longer to cook. The good news about boneless prime rib is that it has plenty of beefy, juicy flavor even without the bone. It's so much easier to carve and takes less time to cook.
Also known as boneless ribeye roast, standing rib roast, or boneless rib roast, this great cut of meat requires no carving around bones!
How to Shop for Boneless Prime Rib
This is a cut of beef you should expect to pay top dollar for. If it's going to cost you no matter what, let's make sure you're getting the best of the best. You can make that happen by:
Asking for Prime | You'll find three grades of beef at the grocery store: prime, select, and choice. Prime rib should be prime beef. Prime-grade beef is more tender and flavorful than either select or choice beef.
Looking for Marbling | Look for thin, white streams of fat running across the face of the roast. While some may see fat as a bad thing, beef lovers know marbling is everything. These thin white streaks of fat running throughout the roast help to keep it moist throughout the cooking process and add a great deal of flavor.
Asking for First Cut | When it comes to prime rib, there are two ways to go: first cut or second cut. Ask for first cut (a.k.a. the loin end or small end). This cut consists of ribs 10-12 and will be more tender than a second cut prime rib.
Asking Them to Tie It | You may also want to ask your butcher to tie the roast for you. Tieing off the roast will make the boneless prime rib more uniform in shape and, therefore, help it cook more evenly. However, if you have butcher's twine at home, you can totally knock this task out on your own. More on that below.
How Many Pounds per Person?
Take your number of guests and multiply by .75. You typically want to have about ¾ - 1 pound per person. And, of course, it never hurts to plan for extra.
Leftover prime rib makes for one heck of a sandwich the next day.
Equipment
- Roasting Pan
- Butchers Twine
- Instant Read Thermometer
- Large Cutting Board
- Sharp Knife
Prime Rib Seasoning
As with the vast majority of our beef recipes, we stand firmly with the meat connoisseurs of the world in that Kosher salt and fresh ground black pepper is all need when it comes to a beautiful cut of beef and seasoning.
From smoked brisket to T-bone steaks and back to prime rib, this is a tried-and-true seasoning blend that lets the flavor of the beef do all the talking.
For the best boneless prime rib roast you've ever had in your life, the seasoning formula is this:
- 2 parts Kosher salt
- 1 part fresh ground
- Coarse pepper
How to Cook Boneless Prime Rib Roast
The best way to cook a boneless prime rib is by using the traditional method.
Begin roasting at a high temperature for a short period of time, then reduce the heat to a lower temperature setting and continue at this setting for the remainder of the cooking time.
Beginning the roast at a high temperature will help to develop a gorgeous crust, and reducing the temperature for the remainder of the cook time will give you more control over the final internal temperature of your roast.
Remove the Chill | This step is more important than some might think. For a large cut of beef like boneless prime rib, you'll need to set the roast out at room temperature about one hour before cooking.
Pat Dry and Score | To begin, pat the roast dry with paper towels and score the fat cap. Scoring your roast will allow the fat to easily drip off the top of your boneless prime rib roast and also enable the seasoning to better enhance the flavor.
Season | Don't waste your time overcomplicating prime rib seasoning. Prime rib has a great beefy flavor with gorgeous marbling, and it deserves to shine. All you need for a spectacular prime rib seasoning is Kosher salt and freshly ground black pepper. Seriously, that's it.
Tie (If Needed) | This step ensures the rib holds its shape and cooks evenly. To tie your prime rib, take your butcher's twine and cut several pieces about 12-18 inches long. Place the prime rib on a cutting board, fat side up. Starting at one end, slide a piece of the butcher's twine under the rib. Bring the ends up and tie a knot at the top, making it snug but not too tight. Repeat this step every 2-3 inches or so along the length of the rib. Once you have all the loops tied, weave a longer piece of twine along the length of the rib, securing the ends tightly.
Roast | Place the prepared roast on a roasting rack fitted in a roasting pan or any oven-safe rack securely fitted on (or over) a sturdy, rimmed baking sheet. Roast for 15 minutes at 450°F. Then, reduce the oven temperature and cook the roast for about 2-3 hours more. More on roasting time below.
Rest | Remember, your prime rib is not finished cooking the moment you take it out of the oven. The internal temperature will continue to rise in temperature as it rests. Resting the beef is important as it allows for the juice to redistribute throughout the roast instead of spilling out all over your carving board. For a large roast like a prime rib, you should allow it to rest for at least 20 minutes before carving.
Slice | Use a sharp knife to slice your boneless prime rib against the grain into ½-3/4" servings.
How to Know When Your Roast is Done
When your boneless prime rib is done depends entirely on your desired temperature of doneness. There's no way to know the internal temperature of your roast without a meat thermometer, preferably digital and instant-read. They're inexpensive and can be found at just about any grocery store. Bottom line: You need one for this recipe.
Take the Temperature | With your meat thermometer in hand, insert the probe into the thickest, most center part of your boneless prime rib. Medium-rare to medium is typically a please-all range when it comes to serving fine cuts of beef.
However, before you can decide when to pull prime rib from the oven, there a few things more to keep in mind.
Temperature Rises after Cooking | Large roasts will continue to climb in temperature even after they come out of the oven, anywhere from 10-15°!
- For Medium-Rare Doneness | Pull at 120°F.
- For Medium Doneness | Pull at 130°.
End Pieces Cook Faster | The ends of your prime rib are going to be more cooked than the center. So, if you have guests who prefer their prime rib with a little less red and more on the medium to medium-well side, you can always serve them the portions from the ends.
How Long to Roast Boneless Prime Rib
Many recipes and time charts will tell you to multiply the weight of your roast by 15, and this is your cook time (in minutes), but frankly, there are too many factors that affect cook time for it to be that simple. Here are just a few:
- the temperature of your roast when it goes into the oven,
- the exact size/thickness of your particular roast,
- altitude,
- and the list goes on.
To avoid overcooking boneless prime rib roast, I suggest getting more specific.
Take the internal temperature after 1 hour and 45 minutes. This time frame keeps you out of the "over-cooking" danger zone.
If you yet to reach the desired temperature, subtract the current temperature from the desired temperature.
Desired Temperature - Current Temperature = A
Then, multiply that number by 1.5. This is because while roasting at 300°, your prime rib will rise approximately 1 degree every 1-½ minutes.
A x 1.5 = B
"B" is the number of minutes you will return your roast to the oven before checking its temperature once more.
Prime Rib Au Jus and Steak Sauces
"Au jus" simply means "with juice" in French. It refers to a sauce from a cut of meat that has either been cooked in the juices obtained from roasting or the juices that particular cut of meat has been cooked in.
A traditional au jus begins with fat. But not just any fat, pan drippings from beef fat, specifically. This, in combination with beef broth, gives the au jus an over-the-top beefy flavor that takes meat to a whole 'nother level of savory.
Speaking of savory, any other of our steak sauces pair beautifully with a boneless prime rib:
What to Serve with Prime Rib
Prime rib is a classic choice for any special occasion or holiday meal: Christmas Day, New Year's Eve, Easter...it truly elevates any seasonal meal.
Pair with holiday sides that feed a crowd or classic steakhouse sides like mashed potatoes, scalloped potatoes, roasted baby potatoes, roasted carrots, green bean almondine, yeast rolls, or a wedge salad.
If you find yourself with leftover prime rib, prime rib sandwiches are the holy grail of leftovers. Add some fresh bread to your grocery list and top it with Provolone, some greens, sliced onion, and the best-ever horseradish sauce.
5 More Holiday Main Dishes
Boneless Prime Rib Recipe
Ingredients
- 8 pound boneless prime rib, preferably prime grade and first cut
- 1 tablespoon avocado or canola oil
- 2 tablespoons Kosher salt
- 1 tablespoon black pepper, preferably freshly ground
Instructions
- Pat the prime rib dry with a paper towel. Lightly score the fat cap of the roast by making a cross-hatch pattern with a sharp knife. Do not cut too deep.
- Drizzle oil over the roast and rub to adhere. Sprinkle with Kosher salt and black pepper and rub all over once more.
- If you have time, intensify the flavor of the beef by transferring the roast to a rimmed pan and placing it in the refrigerator (taking care to avoid any cross-contamination) overnight or up to 3 days, uncovered. If you do not have time, proceed directly to step 4.
- Preheat the oven to 450° and have ready a rack fitted in a roasting pan or over a sturdy rimmed baking sheet.
- Remove the roast from the refrigerator to sit at room temperature 1 hour prior to roasting to remove the chill. Then, transfer to prepared rack and pan.
- Roast for 15 minutes at 450°. Decrease the temperature to 300° and roast until the internal temperature reaches 120°, about 1 hour and 45 minutes to 2 hours more.
- Remove from the oven and allow to rest at least 15-20 minutes before carving. Slice the roast in ¾" slices, serve and enjoy.
Notes
Nutrition
Sources:
Cook's Illustrated Meat Book, Bishop et all., (2014).
Williams-Sonoma: Essentials of Roasting, Melanie Barnard, (2004).
Kay says
Followed recipe exactly, oven temp is accurate, pulled out the prime rib at 1 hr 45 min and it was at 160 degrees. Guess I know next time to start checking temp at 1 hour.
Kelly Anthony says
Hi Kay! I'm so sorry that was the case. I'm curious what the weight on your prime rib was? This recipe is for a prime rib in the 8 lb range. If you're cut was significantly smaller, it would have cooked much faster and the reason for your overcooked beef.
Bernice M Hill says
Great post! It's such a strange thing to admit, but I've actually never cooked a prime rib roast and I grew up on a beef farm!! I'm not sure why I find them so intimidating, love how you've laid everything out so that it looks nice and easy.
Aleta says
Wow, I had no idea there was so many ways to amp up my beef game! All of your tips and tricks make so much sense, I can't wait to make my next prime rib!
Analida Braeger says
You have inspired me to make this roast this weekend for my family. The exhaustive research and tips are incredible! Pinning for later!
Cathleen says
I need to improve my cooking skills. All I know how to make is chicken and ground beef, haha! This looks right up my alley! (My eating alley, not my cooking skills one :p)
Elaine says
It looks like a prime rib week for me - I've stumbled upon so many great prime rib recipes that I now have a challenge to choose which one to make first 🙂 Love your presentation - absolutely amazing!
Aline says
Wow!! This is so incredibly helpful and the recipe looks fantastic!! I'll definitely be adding this to my holiday meals this year!! It's gonna be epic!
Sophie says
My boss who is a ribs fan will love this post. He always wants to find new ways to cook his ribs perfectly. Saving this post for him.
Loreto says
When cooking any type of protein demands some experience plus there are so many factors such as ovens keeping temperature amount of marbleizing bone in bone out. Your prime rib looks wonderful. Love the crust on the surface and that lovely medium color on the inside tells me it was tenderlicious! I am so craving prime rib now!
Belinda St. Pierre says
So I’m cooking a 10 pound rib eye roast I would like to have it medium to medium well..how long should it be cooked for?
foochoo says
hmmm... did you even read the article?
Anna says
Thank you for this amazing prime rib primer! I'm hosting 18 for Christmas next week and decided to splurge for a giant prime rib. Your post has given me tips for success - I'm feeling ready to conquer that beef!
Eileen says
Do I cover the roast?
Kelly Anthony says
Hi Eileen! No, you should not cover the roast.
Nancy Sauter says
Absolutely perfect!
I used this recipe for Christmas dinner and everyone was happy. So easy, and the math worked perfectly as I was trying to coordinate the sides. Everything arrived in the table hot.
Kelly Anthony says
That is wonderful! Thank you for sharing, Nancy!
Claire P. says
This recipe produced a truly fabulous Christmas dinner for my family! When you spend so much for a cut of meat, it's kind of critical to prepare it properly, isn't it? And oh, was this ever a proper prime rib! My family was thoroughly impressed with my culinary prowess and, far more importantly, they all enjoyed the meat immensely. They said that it was as good as, or better than, any they have had in a restaurant! It took the full 2 hours at 300 degrees, after the first 15 minutes at 450, to get the internal temp to 120. It was actually 123 when I took it out and then tented and rested it for 20 minutes before carving. And OMG, it was a sight to behold, perfectly done, inside and out. It was juicy and tender and incredibly flavorful! This recipe will henceforth be known in our house as "The Holy Grail of Prime Rib According to Kelly Anthony." What a memorable meal you helped me prepare for the people I love best! Thank you again.
Kelly Anthony says
This is such a touching review, and so very rewarding. It epitomizes the goal for this site -- for people to gather around good food, enjoy it, and one another to fullest! Thank you so very much, Claire. Very, very much 🙂
Jess Holmes says
Should you wrap the roast in foil while resting?
Kelly Anthony says
You can if you'd like! Tenting the roast with foil won't hurt anything 🙂
Bintu | Recipes From A Pantry says
This sounds absolutely incredible, the perfect roast for the whole family! Definitely going to be trying this next week.
Cathleen @ A Taste of Madness says
Only 4 ingredients?? Count me in!! The next time I see meat in the grocery store, I am definitely giving this a go 🙂
Lisalia says
I've always been intimidated by prime rib. And have never made it before. Thanks for these easy to follow step by step instructions and hints. I think I'll give this a try. Everything else I've made from your website turns out perfectly and is a family favorite. So I'm willing to trust and try this!! Thank you TAK!!
Anita says
I've always been intimidated to cook a piece big portion of meat like this, but your guide is so helpful. 🙂
Penny says
When cooking for a large gathering, how do you hold the temperature if we have to wait on late guests to arrive.
Kelly Anthony says
It depends on how long you are trying to hold the temp. Wrapping in foil would be best as it won't raise the temperature like the warmer would!
ali randall says
What a wonderful resource for making prime beef. I am always intimidated make it and finding the right cut of beef. Your recipe looks simple and the tips to chose the right selection are great. Thanks.
JRiley says
Love your recipe and the step-by-step directions. I am one who loves gnawing on the bones and would rather let everyone else enjoy the meat. Do the instructions change should one want to cook the roast with bones?
Kelly Anthony says
Hi Riley! Yes, I believe the cook time would change fairly drastically for a bone-in ribeye, but you could leave the seasoning and prep the same!
Marisa Suarez says
I made a prime rib roast for Thanksgiving and it came out perfect!! I put the rub on it 24 hrs prior. I did the first 20 minutes of cooking at 450F anf then at 300F . I used a thermometer set up at a target temperature of 120F (medium rare); I pulled it out and the temperature raised up to 137F (medium rare). The roast was about 5 lbs. I estimated the time using the math you suggested and it was great! All your instructions were right on!!! Thank you!
Kelly Anthony says
That is AWESOME! Thank you so much for sharing that, Marisa!
June Wagner says
Love thee instructions for the prime rib. I have cooked them before and did them a different way. But going to try your way. I always set the roast out to get at room temperature. Started out on a high temperature to brown and them turned my oven off and left the roast in the oven for a few hours. Never opening the oven door. Then I would turn back on to 350, I believe, and let it cook about 15 more minutes. It has been so long since I cooked this roast I may not be exact .
Have you ever heard of cooking the prime rib this way? The man at the meat market gave me this recipe.
Kelly Anthony says
I have 🙂 That is how my Uncle Daryl used to make it for our family every Christmas growing up!
Caroline says
Thank you very much for these details. I’m following your instructions to a ‘T’. I have the prime roast resting in my fridge.
My question is what kind of pan to use? Cookie sheet or a roasting pan?
I appreciate your step by step guide.
Regards,
Caroline
Kelly Anthony says
I prefer a roasting pan to a cookie sheet with grids 😉
Carey says
I bought a bone-in roast, do I need to do anything different? Can I still dry age it ahead of time? TIA.
Kelly Anthony says
Bone-in roasts take longer to cook than boneless roasts and would affect the formula!
Diane says
I have two 5 pound prime rib roasts because more guests than I originally thought. Do I cook them both at the same amount of time as though I have one prime rib?
Kelly Anthony says
No, you would need to time them individually and make sure there is room around each one for air to circulate.
donna irving says
Does it matter if my roast has bones?
Kelly Anthony says
Yes. It will make a difference in cook time! Bone-in roasts take longer to cook. This formula will not be accurate for a bone-in prime rib roast.
J says
Hi,
If I have a thermometer that i can leave in the roast, do I really need to worry about the math? Just pull it at 120, correct? Also, any big deal if I use butter to rub rather than oil?
thank you!
Kelly Anthony says
If you have a thermometer like that, you are golden and get to skip the math 😉
Amanda says
My first prime rib was a success, thank you!! Will now be making this an annual tradition or maybe more frequently!!
Kelly Anthony says
That is AWESOME! Thank you, Amanda!
Michelle Cook says
If I am roasting it using the convection setting of my oven do I need to alter the temperature?
Kelly Anthony says
I do not have experience with convection ovens and really can't say. So sorry, Michelle!
Deborah C Alexander-Skiles says
I have the roast resting in the fridge. Before I score it for cooking do I cut the layer of hard dry fat from the roast? Thank you.
robin christianson says
what is the math for a 4 lb roast?
Melissa C says
This is an amazing recipe and so simple. I follow exactly and use a digital oven safe thermometer so when the alarm goes off at 120°, it's perfect. We have made this so many times and it's fail-safe. Thank you.