Best Boneless Prime Rib Recipe
This boneless prime rib roast is crusted with an herb and garlic rub for a tender, juicy, and perfectly cooked holiday dinner. With easy-to-follow step-by-step instructions, learn how to choose the perfect rib roast, how long to cook it, and how much you need per person. This recipe also includes a delicious rib rub that makes this a must-have on your Christmas dinner menu! Beginner-friendly!
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Ingredients
- 4 ½ pounds boneless beef rib roast
- 1 ½ cups dry red wine merlot, cabernet sauvignon, or red blend
- 1 ½ cups red wine vinegar
- ½ cup olive oil
- 1 tablespoon kosher salt
- 2 tablespoons black pepper
- 4 cloves garlic minced
- 1 tablespoon rosemary dried
Instructions
- Remove roast from refrigerator and allow to stand until it reaches room temperature, at least 1 hour or more. Preheat the oven to 450°F.
- Remove roast from all packaging and place on a lightly greased rack in a roasting pan. Alternatively, you can use a large disposable aluminum roasting pan.
- Combine salt, pepper, garlic, and rosemary in a small bowl. Set aside.
- Stir together wine, vinegar, and oil. Pour the wine mixture over the roast and into the bottom of the roasting pan. Sprinkle the herb mixture evenly over the top of the roast.
- Insert an oven-safe thermometer into the thickest part of the roast. Insert the probe from the side until the tip of the probe reaches the center of the roast (approximately).
- Place the roast in the 450°F preheated oven for approximately 15-20 minutes, or until the top of the roast forms a dark brown crust but is not burned.
- After the roast is seared, reduce the oven temperature to 350°F and continue to roast until the meat thermometer registers at 125°F or to the desired temperature of doneness. (please see notes)
- Remove roast from the oven, cover with aluminum foil and let stand for 20-30 minutes before slicing. As the roast stands, the internal temperature will continue to rise. Keep this in mind as you choose your desired doneness.
- Carve by slicing against the grain. Serve with au jus, horseradish sauce, and caramelized onions.
Notes
Since this is an involved recipe, please read the entire post for tips, important details, and recipe notes that may not have been included in this recipe card.
An in-oven meat thermometer is a MUST for this recipe. They are available to purchase at grocery stores, big box stores, and online. I have linked the one I recommend (and use!) under the equipment section above.
Be sure to remove the roast from the oven about 10-15 degrees before it reaches the desired temperature and allow it to rest for about 30 minutes, covered with aluminum foil. During resting, the temperature will continue to rise as the internal heat continues to cook the roast.
Nutrition:
Nutrition Facts
Best Boneless Prime Rib Recipe
Serving Size
0.25 pounds
Amount per Serving
Calories
933
% Daily Value*
Fat
81
g
125
%
Saturated Fat
30
g
188
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
39
g
Cholesterol
154
mg
51
%
Sodium
990
mg
43
%
Potassium
610
mg
17
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
0.03
g
0
%
Protein
35
g
70
%
Calcium
35
mg
4
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional values are estimates only. See full disclaimer here.
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