Boneless Prime Rib Recipe
A simple, traditional boneless prime rib recipe that ensures a tender and juicy roast with a gorgeous, crispy crust.
Servings: 16
Calories: 684kcal
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
Once the roast has reached 100°, it is safe to assume it will rise in temperature 2° every 3 minutes.
Nutrition
Calories: 684kcal | Protein: 30g | Fat: 61g | Saturated Fat: 25g | Cholesterol: 137mg | Sodium: 973mg | Potassium: 506mg | Calcium: 19mg | Iron: 3.3mg