This Boneless Prime Rib Roast is elegant, yet so very easy. Simply seasoned, cooking a prime rib roast is not as daunting as one would think. A perfect choice for that celebratory meal.
What a treat to be welcomed into the test kitchen of the National Cattleman’s Beef Association offices. And thank you to Sprouts Farmer’s Market for organizing a group of us for a gala holiday cooking event which was coined as #sproutsholidaymeatup.
Our mission was to learn the art of the holy grail of beef cuts, Boneless Prime Rib Roast and to be reminded that cooking one is not as complicated as one might suppose.
The Chefs were so complete with their hands-on prime rib cooking demo that even a novice cook could have walked away with the confidence that a beautiful prime rib dinner is not all that complicated.
This method to cooking a boneless prime rib roast works because we were in the kitchen with chefs that work with and develop beef recipes all day long. That’s all they do … they’re experts.
We prepared three separate prime rib roasts, all were wonderfully impressive. And being a pepper fan, the peppery version was my favorite. So I’m sharing this recipe with you.
This recipe will be my choice for our special New Year’s Eve dinner.
Ingredients For This Recipe
Mise en Place. With this boneless prime rib, gathering ingredients ahead of time is a breeze. Here’s what you’ll need:
- 4-1/2 pound to 5 pound boneless ribeye roast
- 2 tablespoons chopped garlic
- 2 tablespoons of a ground pepper blend
- 2 teaspoons dried or fresh thyme
- 1 can beef broth
- and the most important = an instant read digital thermometer
How To Cook A Boneless Prime Rib Roast
- Preheat oven to 350 degrees.
- Simply combine the minced garlic and ground pepper blend in a small bowl.
- Place the boneless rib eye roast on a roasting pan, fat cap up.
- Press the pepper blend and garlic over the top of the roast.
- Roast the prime rib until the instant read thermometer reads 125 degrees.
- Remove roast from oven, tent with foil for 20 minutes. While the roast is resting, the temperature will rise to 130 – 135 degrees, which is considered medium rare.
Before we get to this easy boneless rib roast recipe, let’s talk some shop.
Are Prime Rib and Rib Eye The Same Cut of Meat?
Yes and No. Prime rib is simply a roast that comes from the rib section of the cow, which is also called a rib roast or a standing rib roast or prime rib roast. Prime Rib is most famous for being cooked with the bone-in. It is sold with ribs #6 through #12 intact.
This boneless rib roast used for this recipe, is simply the same cut of meat where your butcher has removed the bones from the Prime Rib Roast. It can either be labeled boneless rib roast, and more commonly boneless rib eye roast.
In addition, this is the same cut of meat that rib eye steaks are cut from. A rib eye steak must be cut from the prime rib before the roast is cooked. The cuts are then sold as ribeye steaks. They can be sold with the bone or boneless.
Bone In or Boneless Rib Roast
Anytime you can roast meat with the bones intact, it’s a bonus. The bones give the meat additional flavor.
However, a boneless rib roast is easier to handle and still very rich in flavor, beefy in flavor, juicy and tender with generous marbling throughout.
Why Should Prime Rib be Served Medium Rare?
Boneless Prime Rib Roast Cooking Time: The most important reason is for optimal flavor and tender texture, experts agree prime rib should be served medium-rare which is an internal temperature of 130 – 135 degrees at the thickest part of the roast.
You’ll need to remove the roast from the oven when it reaches in internal temperature of around 125 degrees. Which is rare.
Tent the roast with foil and let it rest for 20 – 30 minutes. During this time the internal temperature will rise to a medium rare – 130 – 135 degrees.
Do not depend on your kitchen timer to determine how long the roast should be cooked. Oven temperatures vary and roasts vary in size.
It’s imperative that you use a digital read meat thermometer to monitor and achieve the required cooking temperature.
How To Reheat Prime Rib
Since the prime rib has been initially cooked to a medium rare state, you’ve got some wiggle room to reheat the sliced meat without drying it out.
Place a couple of slices of prime rib on a microwave safe plate. Cover the prime rib with a damp paper towel. Depending on how thick you’ve sliced the meat, set the timer for a minute and cook on 50% power.
Check the prime rib by placing your hand on the paper towel. If you feel it needs more heat, give it more heat by repeating the 50% power level in 15 second increments.
Don’t over pre-heat it. After all, you’re not trying to cook it, your goal is to warm it to your level of heat satisfaction.
Another option is simply letting the prime rib come to room temperature to serve. That way you’re guaranteed that beautiful medium rare experience.
What To Serve With Prime Rib
Cooking a prime rib roast is usually reserved for special occasions, like Christmas or New Year’s Eve. Or even a special birthday feast.
So what pairs well with the rich meaty flavor of a prime rib roast?
Tradition calls for serving prime rib with either au jus, which is included in this recipe below. Or a very popular option, a rich creamy Horseradish Cream Sauce.
As far as side dishes for Prime Rib, let’s have some fun.
- Onion Rings: Surprising, delicious and the sweet onion flavor compliments the rich beefy flavor of Prime Rib.
- Simple oven-roasted Brussels Sprouts.
- A beautiful fresh Tossed Salad always works. We recommend a rich Homemade Blue Cheese Dressing.
- Creamy Scalloped Potatoes = perfect.
- Mushroom Risotto.
- Green Vegetable Medley. Elegant and fresh.
- And for dessert? Summertime event, try this Fresh Peach and Blueberry Pie. And for colder weather celebrations, try this Easy Chocolate Tart Recipe.
Peppery Boneless Rib Roast Recipe
I hope you give this easy recipe for boneless prime rib roast a try. It’s a special treat that requires minimal effort.
A hand full of ingredients and a two-ish hour hands off roast in the oven. Voila. A very special dinner is born.
And if you do try this recipe, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe.
And if you’re looking to cook a bone-in prime rib, don’t miss my recipe for Fall River Bone-in Prime Rib. And don’t miss my Beef Category. You’ll find tons of great ideas. Including the most popular beef post on my site for Cola BBQ Beef Brisket.
Culinary School Tip: If you have a guest who likes their prime rib well done, simply simmer some beef broth in a skillet on the stovetop. Slide their slice of prime rib into the simmering broth. It will cook quickly and your guest will be served their well done prime rib in just seconds.
Peppery Prime Rib Boneless Beef Rib Roast
- Digital Read Thermometer
- Roasting pan
- 4 pound Rib Eye Roast boneless. 4 – 5 pound roast.
- 14 ounces beef broth canned
- 2 teaspoons fresh thyme chopped. Or 1 teaspoon dried thyme.
- For the Rub:
- 2 tablespoons pepper seasoning blend a mix of gourmet whole peppercorns.
- 2 tablespoons minced garlic
- Heat oven to 350°F. Combine rub ingredients in small bowl; reserve 2 tablespoons of the rub for the au jus. Press remaining rub evenly onto the top surface of beef roast. I like to score the fat cap so the garlic and cracked pepper blend will penetrate the beef.
- Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven until internal temperature reads 120 – 125 degrees in the thickest part of the roast.
- Remove roast from oven and tent with foil. Let stand for 20 minutes. During this resting time the internal temperature will rise to 130 – 135 degrees for a medium rare rib roast.
- While roast is resting, combine broth and reserved rub in small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in thyme; continue simmering 2 minutes.
- Carve roast into slices. Season with salt, as desired. Serve with au jus or Creamy Horseradish Sauce.
I have been compensated and provided with product by Sprouts Market for this article. My opinions are my own. Thanks so much to Sprouts for inviting me to a special event hosted by Sprouts Farmers Market and the Colorado Beef Council.
The offices of the beef council were lines with cattle ranch brand pieces. This one caught my eye. From Thistle Dew Ranch in Texas.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.