Boneless Prime Rib

This Boneless Prime Rib is a classic centerpiece dish that I love to prepare for special occasions and holidays. The tender, juicy beef with its perfectly seasoned crust always impresses at the table, yet it’s surprisingly simple to make with just a few ingredients.

Why You’ll Love This Recipe

I like this recipe because it lets the quality of the beef shine through. With just salt, pepper, and a touch of oil, the natural flavor of the prime rib comes forward beautifully. I also love how roasting it slowly ensures a tender, juicy interior with a golden crust on the outside. It’s a dish that feels luxurious without requiring complicated steps.

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

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I begin by removing the prime rib from the refrigerator and letting it sit at room temperature for 1–2 hours.
2. I preheat my oven to 450°F (230°C).
3. I rub the roast all over with oil, then season generously with kosher salt and freshly ground black pepper.
4. I place the roast, fat side up, on a roasting rack in a roasting pan.
5. I roast at 450°F for 15 minutes to create a crust.
6. I lower the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 120°F for medium-rare or 130°F for medium (about 15–20 minutes per pound).
7. I remove the roast from the oven, tent it loosely with foil, and let it rest for 20–30 minutes before slicing.
8. I slice thick or thin, depending on preference, and serve immediately.

Servings and Timing

An 8-pound boneless prime rib serves about 12–14 people. The prep time is 10 minutes, and the roasting time is about 2–2.5 hours, plus 20–30 minutes of resting.

Variations

Sometimes I add fresh garlic and rosemary to the seasoning for extra aroma. I also like to rub the roast with softened butter instead of oil for a richer crust. For a spicier twist, I add crushed red pepper or smoked paprika. When I want a restaurant-style finish, I sear the roast under the broiler for a few minutes before serving.

Storage/Reheating

I store leftover prime rib in an airtight container in the refrigerator for up to 4 days. To reheat, I wrap slices in foil with a splash of beef broth and warm them in the oven at 300°F until heated through. For a quicker option, I reheat gently in a skillet over low heat. Prime rib also freezes well for up to 2 months; I thaw overnight in the fridge before reheating.

FAQs

How do I choose the best cut of prime rib?

I prefer prime grade and the first cut (also called the loin end) for the most tenderness.

Can I use bone-in prime rib instead?

Yes, bone-in works wonderfully and adds extra flavor, though the cooking time may be slightly longer.

What internal temperature should I aim for?

I usually cook to 120°F for medium-rare, 130°F for medium, and 140°F for medium-well.

Do I need to marinate prime rib?

No, I don’t marinate it since the meat is naturally flavorful, but a simple dry rub works well.

How long should prime rib rest before slicing?

I let it rest for at least 20 minutes so the juices redistribute and the meat stays tender.

Can I cook prime rib ahead of time?

I prefer it fresh, but I sometimes cook it slightly underdone, let it cool, and then reheat slices before serving.

Should I cover prime rib while roasting?

No, I roast it uncovered to develop a crust. I only cover it loosely with foil while it rests.

Can I cook prime rib in a convection oven?

Yes, but I usually reduce the roasting temperature by 25°F since convection cooks faster.

What side dishes go well with prime rib?

I like serving it with mashed potatoes, Yorkshire pudding, roasted vegetables, or creamed spinach.

How do I slice prime rib properly?

I always slice against the grain into even portions for the most tender bites.

Conclusion

This Boneless Prime Rib is one of my favorite dishes to prepare for gatherings because it’s elegant, flavorful, and surprisingly easy. I like how just a few ingredients create such a show-stopping centerpiece, and it never fails to impress everyone at the table.

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