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 you're splurging for an extra special occasion like Christmas dinner, let's make sure you're getting the best of the best for your money. Here's how to make that happen:
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. Cuts like a rump roast, in comparison, have very little marbling, so we use the slow cooker to cook it for long periods of time to add that tenderness.
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 cranberry sauce, 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).
Tayler Ross says
We always have prime rib for Christmas dinner. Can't wait to try this recipe!
Jenna says
Ribeye steaks are a favorite at my house! I can't wait to try thi
Matt @ Plating Pixels says
I’ve cooked prime rib once before and loved it! Will have to try it again with this recipe
Amanda says
This is so helpful! Prime rib is absolutely one of my favorite cuts of meats, and I think it's time to make it myself. Thanks for sharing!
Sues says
Prime rib is pretty much the best! And this guide is absolutely awesome and helpful for educating people on how to purchase and cook their prime rib. It's golden!
Tisha says
This recipe looks fantastic and so flavorful!
Jen says
This looks so amazing! Thanks for the butcher tips.
Kelly Anthony says
Thank you, Jen! And you are so welcome!
Courtney says
Very informative! Thank you for sharing.
Beth Neels says
Such a thorough instruction of how to cook prime rib. I have always a bit intimidated to cook one so I never have. Now I have the information I need to make it a breeze! Thanks!
Kristine says
Love this! The recipe and the article. Simple, flavorful and totally delicious. Everyone loved this - I'll make it again, thanks!
Carrie | Clean Eating Kitchen says
I've never cooked prime rib at home, but have always wanted to. Bookmarking this for a future date - so many tips!
Gloria says
Great post. This cut of meat can be so intimidating. You make it look doable. The perfect roast for any holiday dinner. A true crowd pleaser.
Denise says
I love this post! So informative, which is needed! The cooked roast looks divine! I will have to try your recipe.
Kelly Anthony says
Thank you, Denise!
Jillian says
This post is wonderful - so many great tips! I especially like the tips for seasoning the roast to get the best beefy flavor!
Jamie says
Your prime rib looks so juicy and perfectly cooked! Great recipe!
Kelly Anthony says
Thank you, Jaime!
Kristina says
This prime rib is the definition of perfection...you make it look too easy! Can't wait to give this a try!
Sharon says
This prime rib looks so good! Thinking this might be better than an average ham for Easter this year.
Eileen Kelly says
Prime Rib is amazing! What great insight into buying the perfect cut to roast! i always coat my roast in herbs and let the flavors mix together! You have nailed the perfect rib roast recipe!
Dan from Platter Talk says
Prime rib is a family favorite in our house and I've never seen a more beautiful one than yours; what a delicious hunk of meat you have shows us!
Kelly Anthony says
Thank you so much, Dan!
Dominique | Perchance to Cook says
I've always been scared to cook prime-rib...but now I don't have to be. This recipe lays it out so clearly... I can't wait to try it! I can just taste it!
Analida Braeger says
After so many years of buying a prime rib, and being worried of ruining it. I think this year I will try making my own. With your recipe being the inspiration ! it looks AMAZING, thanks for sharing 🙂
Nicole says
You're Prime Rib recipe looks great! Thank you for the detailed tutorial. This is very helpful!
lauren says
What a great post! Prime rib can be intimidating, especially because it's pretty pricey and you don't want to screw it up! I love all the detail you put into this from how much to buy, what to look for and how much you'll need in addition to a delicious recipe.
Charity says
Making a prime rib roast is on my bucket list but I've been too afraid to take the chance. All these tips are making me feel confident! Thanks Kelly!
Saima says
I love your tips about how to buy prime ribs and what to do with them. Very useful for people like me who are not very fond of meat but whose family adores meat!
Lorie says
Ooooh we have a dinner party we are hosting coming up and this looks like the perfect dish to please them all! Thanks!!!
Lauren @ A Nerd Cooks says
You know, I've never bought and prepared prime rib on my own. Ordered it in a restaurant? Sure. But this would be so impressive at a dinner party!
Andrea Metlika says
This is awesome, the prime rib looks delicious. I've needed these tips for a long time.
Gloria | Homemade & Yummy says
What a great post. You covered all the bases here, and took the "scariness" out of cooking this great cut of meat. Always a hit with the guests.
Danielle Wolter says
i need this in my life. there aren't many things better than prime rib IMO. with some good horseradish...yum! I never think of the fat as a bad thing - it adds so much delicious flavor. I've got to try this!
Lesli Schwartz says
I've always been skittish about preparing prime rib. But now I'm feeling a little more confident with your very explicit instructions!
Kacie Morgan says
Prime rib sounds like a very tasty cut of meat. The right cut can make all the difference! Well worth paying a little extra for!
Stine Mari says
This is such a handy article. Definitely packed with a lot of great information, will have to save this for when I'm getting a prime rib!
Sophia says
Delicious! This is an amazing guide to making the perfect prime rib! And your pictures are beautiful!
Jenni LeBaron says
Prime Rib is our go-to for special occasions. I particularly love it with a big dollop of horseradish cream top dip it in, but when the flavor is this good it really doesn't need much. Great-looking recipe!
Alexis says
My family loves prime rib for holidays, I'll have to save this article for next time we serve this cut of meat. Thank you for the thorough advice.
Jacqueline Debono says
I don't think I've ever cooked a large prime rib roast. Until I read this post I wouldn't have had an idea of how to go about it! Now I know!
Kari Heron says
This brings me back to the goodness that is Texas beef that I have had the luxury of eating for the past two summers. Really great and comprehensive post!
April says
I agree - prime rib is such a delicious recipe to share with family and friends. And the presentation is extraordinary! Love this recipe so much.
Mimi says
I can imagine how tender and juicy the prime rib in your recipe is! Such a delicious meal for a family gathering. Yum.
Maman de sara says
Very informative post! My mouth is watering, I guess I can prepare my own prime rib now.
Lathiya says
Wow, This looks like a killer recipe. I love all the tips you provided to buy the perfect meat to make this dish successful
Geetanjali Tung says
Amazing guide to buy prime rib! Love all those tips. Beautiful presentation!!
Mary Lennox says
Kelly, About how long to cook a 4-lb roast?
Kelly Anthony says
I suggest checking the temperature at the 1 hour mark!
Mary Lennox says
Thanks so much for a quick answer}
Pam Greer says
I would have never thought that I could make a prime rib at home, but this recipe makes it completely doable! Plus it's sooo good!
Marie-Charlotte Chatelain says
Prime rib! What a holiday classic. I have never dared make it but I really want to know that I know everything about the process! Thanks ever so much for that incredible post!
EA The Spicy RD says
This is such a great resource! I only cook Prime Rib once a year-at Christmas, so I always forget temp/time/etc. I'm pinning this to my Christmas board, so I'll have it all ready to go in a few months. Thanks for the great reference!
Krissy Allori says
Saving this for the holiday season for sure!
Elaine says
So true so true. Making a homemade prime rib is more than just making a dish. It is a family tradition in many families I know, so it is quite important to have a good no-fail recipe. Can't wait to try yours!
Cookilicious says
Looks like a perfect weeknight meal!