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Boneless Rib Eye Prime Rib Roast sliced and surrounded by roasted Brussels Sprouts and onion rings.

Peppery Prime Rib Boneless Beef Rib Roast Recipe

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 minutes
Cook Time 2 hours
Resting Time 20 minutes
Servings 8
Calories 690kcal


  • 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.
  • Salt
  • 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.


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.


Calories: 690kcal | Carbohydrates: 2g | Protein: 32g | Fat: 61g | Saturated Fat: 25g | Cholesterol: 137mg | Sodium: 286mg | Potassium: 569mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 4mg