Peppery Prime Rib Boneless Beef Rib Roast

Boneless prime rib roast cooked and served with brussels sprouts and onion rings

Peppery Prime Rib Boneless Beef Rib Roast

Mouth watering Prime Rib Boneless Rib Roast. This rib roast recipe is elegant, yet so very easy.

Course Main Course Beef

Cuisine American

Prep Time 15

Cook Time 2

Resting Time 20

Servings

Calories 690kcal

Author Lea Ann Brown

Equipment

Digital Read Thermometer
Roasting pan

Ingredients

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.
Salt
For the Rub:
2 tablespoons pepper seasoning blend a mix of gourmet whole peppercorns.
2 tablespoons minced garlic

Instructions

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.

Notes

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.

Look for a jar of gourmet mixed peppercorns. Williams and Sonoma has a blend of 5-peppercorn mix. It's a Special blend of Malabar black peppercorns, Sarawak white peppercorns, pink peppercorns and green peppercorns. It also contains Jamaican allspice berries to add subtle notes of cinnamon, nutmeg and clove.

Nutrition