• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
Cook Well, Eat Well
  • Shop
  • Meet Shinee
  • Contact
Facebook Instagram Pinterest YouTube

Sweet & Savory

Cook Well, Eat Well

  • New? Start Here
  • Recipes
    • Appetizers
      • Dips
      • Meat-lovers
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cheesecakes
      • French Macarons
      • Pastries
      • Pies
    • Dinner
    • Drinks
    • Salads
    • Seasonal
      • Summer Favorites
      • Easter
      • Christmas
      • Cinco de Mayo
      • Game Day
      • Halloween
      • New Year’s Eve
      • Thanksgiving
      • Valentine’s Day
  • Valentine’s Day
  • Discover
    • Ingredients
    • Tools
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
    • How-To’s
  • Share
    • Seasonal
    • Party Planning 101
  • Facebook Instagram Pinterest YouTube
    Subscribe To Updates
Home » RECIPE » Dinner » Garlic & Herb Crusted Boneless Prime Rib

Garlic & Herb Crusted Boneless Prime Rib

Skip to Recipe Print Share
Share on:
By: Shinee Published: 11/28/2017Updated: 12/22/2020

This post may contain affiliate links. Read full disclosure

Sharing is caring!

53840 shares
  • Share
  • Tweet

You’ve been cooking prime rib all wrong! Try this reverse-searing method to cook your next boneless prime rib and enjoy evenly cooked juicy slice of roast!

You've been cooking prime rib all wrong! Try this reverse-searing method to cook your next boneless prime rib and enjoy evenly cooked juicy slice of roast! #primerib #howtoroastprimerib #bonelessprimerib #christmasdinner

Need to impress someone this Christmas season? Why not invite them over for a holiday dinner and serve this gorgeous masterpiece?

I mean, how can you not be impressed, right? Unless he/she is vegetarian, or VEGAN!! Ouch, that would be bad! Don’t serve a huge chunk of beef to a vegan. 🙂 Ok, all jokes aside…

You've been cooking prime rib all wrong! Try this reverse-searing method to cook your next boneless prime rib and enjoy evenly cooked juicy slice of roast! #primerib #howtoroastprimerib #bonelessprimerib #christmasdinner

Prime rib should be a centerpiece of your Christmas table. And if you ever intimidated to cook it, I’m here to guide you through entire process. It’s really not difficult and the result is basically foolproof!

If you’ve seen my how to roast a perfect prime rib tutorial, you know I love reverse-searing technique. It’s not the usual method of cooking prime rib, where you cook it at high temperature first, then cook low and slow.

Our method is, actually, exact opposite.

HOW TO COOK A PERFECT BONELESS PRIME RIB?

  1. We cook the roast low and slow first. And I really mean low, low temperature, like 200°F!
  2. And then when the roast reaches 120-130°F, depending how you like it done, we’ll sear it at a very high temperature to create a beautiful crust.

This method ensures juicy, evenly cooked prime rib with an amazing crispy crust.

And while you’re at it, make some delicious roasted garlic too! Simply cut a head of garlic horizontally, drizzle some olive oil and sprinkle some salt. And then wrap it in a foil and throw into the oven with the roast. They come out golden brown, soft and tasty!

HOW TO SERVE ROASTED GARLIC?

Roasted garlic is so deliciously mild, sweet and almost nutty. And because it doesn’t have that sharp pungent taste of raw garlic, it really goes great with pretty much anything.

Simply serve it along with your prime rib, or smeared on a roll/toast. And here’re many more ideas to use roasted garlic.

Roasted garlic prep
Don't ruin your perfect prime rib! Try this reverse-searing method to cook your next boneless prime rib and enjoy evenly cooked juicy slice of roast! #primerib #howtoroastprimerib #bonelessprimerib #christmasdinner
You've been cooking prime rib all wrong! Try this reverse-searing method to cook your next boneless prime rib and enjoy evenly cooked juicy slice of roast! #primerib #howtoroastprimerib #bonelessprimerib #christmasdinner

Yeah, paired with some prepared horseradish and scalloped potatoes, this prime rib would make your holiday even more special!

 
YouTube video
Watch How to Make This Below!

Garlic & Herb Crusted Boneless Prime Rib

Evenly cooked prime rib with an amazing crispy crust – guaranteed!
5 from 26 votes
serves: 10 -15 people
Prep: 15 minutes
Total : 6 hours
Print
Leave a Review

Ingredients

  • 10-15 lbs boneless prime rib
  • 1 tablespoon coarse kosher salt
  • 2 sticks (225g) unsalted butter softened
  • 1 tablespoon freshly grated garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • A few garlic heads optional
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Place an unwrapped boneless prime rib on a baking sheet. Generously salt all over and refrigerate overnight to air-dry the outside of the prime rib.
  • Bring the prime rib to room temperature before roasting. It usually takes about 2 hours out on the counter.
  • In medium bowl, mix together butter, garlic, thyme, rosemary, black pepper and garlic powder. Smear the mixture over the top (fat side) and sides of the roast. Transfer the roast onto a roasting pan, buttered side up. (I use this roasting pan, and highly recommend it.)
  • If roasting garlic, slice the top off, drizzle some olive oil and sprinkle some salt. And then wrap in a foil. (Here's my detailed roasted garlic recipe.)
  • Preheat the oven to 200°F (95°C).
  • Roast the meat in the oven until the center of the roast reads 120-125°F (50°C) on a meat thermometer for medium-rare, or 130°F (55°C) for medium doneness, about 5-5.5 hours. (This Thermapn Mk4 meat thermometer is my favorite! Super quick and reliable! (<- affiliate link)
  • Remove the prime rib from the oven, cover with a foil and rest for about 30 minutes.
  • Meanwhile, increase the oven temperature to 500°F (260°C).
  • Once the oven reaches 500°F, put the prime rib into the oven, uncovered, and cook it until it’s nice and brown, and crisp on the outside, about 10 minutes. Rest the roast for at least 15 minutes before slicing.

Nutrition Facts:

Calories: 1518kcal (76%) Carbohydrates: 1g Protein: 62g (124%) Fat: 139g (214%) Saturated Fat: 62g (388%) Polyunsaturated Fat: 5g Monounsaturated Fat: 57g Trans Fat: 1g Cholesterol: 323mg (108%) Sodium: 902mg (39%) Potassium: 1018mg (29%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 570IU (11%) Vitamin C: 1mg (1%) Calcium: 45mg (5%) Iron: 7mg (39%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Main Course
Cuisine:American
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
  • Facebook
  • Twitter
  • Yummly

Related Recipes

  • The BEST Prime Rib Roast
  • Best Prime Rib Roast (Bone-In)
  • Amazing garlic scapes pesto is a perfect use of scapes!
    Garlic Scapes Pesto
  • Garlic Butter Shrimp

Never Miss a Recipe!

Subscribe and receive my FREE Portion Planning Cheat Sheet for Cocktail and Dinner Parties.

Previous Post
Ultimate Snack Board for Game Day
Next Post
Happy 2018 & Big News!

Reader Interactions

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *
Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Christy Ann says

    Posted on 25 December 2022 at 9:29 pm

    Perfectly wonderful! This is the 3rd time I’ve made prime rib and still was nervous. Everyone LOVED it. I’ll be keeping this recipe as my go to for the most tender, juiciest prime rib I’ve ever had. Thank you!

    Reply
  2. Becky Foltz says

    Posted on 1 January 2022 at 3:59 pm

    5 stars
    This was the first time I tried making prime rib. It was PERFECT thanks to your recipe. I set alarms on my phone for every step. I made this for a New Years Eve party and everyone raved about it. I will try it again. Thanks so much. (This was way better than most restaurants in our area.

    Reply
    • Shinee says

      Posted on 4 January 2022 at 5:14 pm

      Yay, so happy you had success. Thank you so much choosing my recipe and for your feedback, Becky!

      Reply
  3. Norma Czigler says

    Posted on 25 December 2021 at 3:31 pm

    5 stars
    Had a 9lb roast. Followed your recipe and it turned out perfectly. Med rare just the way my sister and I like our prime rib. Thank you for sharing your recipe

    Reply
    • Shinee says

      Posted on 27 December 2021 at 5:38 pm

      So great to hear that. Thank you for your feedback, Norma!

      Reply
  4. Kim says

    Posted on 22 December 2021 at 8:42 pm

    Me Again!!! Here’s my plan.. let me know if I’m on the game for 4:45 -5pm serve. 8 lb bone in tied.

    8:30 AM – out of fridge
    10:30AM – 200 degrees for 4 1/2 hrs
    3:00 PM – Rest
    4PM – Blast 500
    4:15 – 4:45 Rest and cut

    Do I have it right? Such a $$ piece of meat.. I shouldn’t be scared as I have followed your recipe every year.. but different sizes!!

    Reply
    • Shinee says

      Posted on 23 December 2021 at 1:58 pm

      Hi, Kim! Thanks for sharing your plan. For 8lbs roast, I’d estimate about 3.5 hours at 200°F to reach 120°F internal temperature. So, you could start at 11am. And if it cooks faster than anticipated, simply wrap it well in foil while it rests and before the final sear to keep it nice and warm. Hope you enjoy and Merry Christmas!

      Reply
      • kim says

        Posted on 23 December 2021 at 5:07 pm

        THANK YOU!! One last question… I’m looking for medium rare… is 120 or 130 when I should take out? I know you get thousands of questions… thank you so much for replying!!!

        Reply
        • Shinee says

          Posted on 23 December 2021 at 10:24 pm

          For medium rare finish, I recommend taking the roast out at 120-125°F. The internal temperature will continue to rise during rest time and during final sear, bringing it to around 135°F for a perfect medium rare doneness.

      • kim jackson says

        Posted on 29 December 2021 at 7:03 pm

        5 stars
        SHiNEE!!! Once again, THE PERFECT ROAST! Thank you so much for replying. I always get nervous and I should NOT! It was THE BEST! Hopefully I won’t need to ask you more questions next year! Thank you again..

        Reply
        • Shinee says

          Posted on 4 January 2022 at 5:10 pm

          So happy to hear that, Kim! Thanks for trusting the process and for your feedback again!

  5. kim says

    Posted on 22 December 2021 at 8:32 pm

    5 stars
    SHINEEE!!! I’ve used this recipe every year and passed it on to others.. PERFECTION. I just can never figure out timing. I’ve got a 8lb bone in (tied back) rib roast… how many hours do you think at low?

    Reply
  6. Jennifer Lee says

    Posted on 1 January 2021 at 11:17 am

    Making this recipe tonight for an almost 8 pound roast. I’m thinking 4-4.5 hours? How do you make an Au jus to serve with it? Any suggestions?

    Reply
    • Shinee says

      Posted on 2 January 2021 at 2:40 pm

      Hi, Jennifer. Sorry for the late response. You’d want to add a little broth or any liquid to the pan along with some vegetables to make a delicious au jus. Hope your prime rib turned out great.

      Reply
  7. Chieko says

    Posted on 28 December 2020 at 1:31 pm

    Hello! I’m excited to try this recipe….would it work ok if I used fresh garlic instead? Or do you recommend garlic powder? Thank you.

    Reply
    • Shinee says

      Posted on 28 December 2020 at 6:48 pm

      Hi, Chieko. Yes, you can totally use fresh garlic. Let us know how it turns out.

      Reply
  8. LadyTra says

    Posted on 26 December 2020 at 1:26 pm

    5 stars
    I’m so sorry I did not get a picture of my creation. What I did get was all the praise from my family!! This is only my 2nd prime rib as the 1st effort was good but meh…not memorable. This recipe is spot on and deliciously perfect!! This will be the ONLY way I cook my prime rib from now on! THANK YOU FOR BEING SO PRECISE AND FOR SHARING!!

    Reply
    • Shinee says

      Posted on 27 December 2020 at 10:44 pm

      Hi, LadyTra! So happy everyone enjoyed a perfect prime rib!! Thank you SO much for your feedback!

      Reply
  9. susan says

    Posted on 19 November 2020 at 8:28 am

    do you put liquid in roasting pan? 10lb roast w/o bones, 5 hrs in preheated 200 degree oven. Take out, rest 1.5 hrs, then preheated 500 degrees for 10 minutes, rest 15 mins.,then serve? Right?

    Reply
    • Shinee says

      Posted on 19 November 2020 at 7:10 pm

      Hi, Susan. I don’t put any liquid in the pan. And it looks like you’ve got the directions right. Just one thing though. You can rest for 1.5 hours before searing under the broiler, but as little as 30 mins would do.

      Reply
  10. Mike says

    Posted on 8 May 2020 at 11:16 am

    I have always cooked my boneless prime rib @ 500 degrees for 30 minutes, then put Temp to 250 degrees. I wanted a reverse sear method and this recipe sounds good. I am cooking for Mothers day. Can not follow recipe completely because I have already rub with our special mix. I am going to uncover all day Saturday and Night to see if it will dry out a little. I have a 10 pound boneless roast, eating at 3pm. I plan to start roasting at 200 degrees at 9:15 am. I am figuring 5 hours for 125- 128 degrees. Done at 2:15. I usually get small cooler and warm it up in house to put the foil wrapped roast in to hold the temp. If it gets done early I can hold the Tempfor a long period. Do you sear on top rack of oven with fat side down? While I am waiting for oven to heat up, would it be alright to take juices from pan for AuJus, I use for people that want it well done. What a crime. Thermapens are awesome but all I have is a Thermapop.

    Reply
    • Dot says

      Posted on 11 December 2022 at 4:49 am

      My oven is gas. Will it go this low?

      Reply
      • Shinee says

        Posted on 14 December 2022 at 12:44 pm

        Hi, Dot. Only you can answer this question, as you’re right next to it. 🙂 I have no experience with gas ovens, and I’m clueless.

        Reply
Older Comments

Primary Sidebar

Welcome!

Hi, I’m Shinee! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

New? Start Here

Browse Specialties

Main Dishes Side Dishes Appetizers Salads Breads & Pastries Cakes Macarons Drinks Browse All
Portion Planning 101
Free Dinner Party Cheat Sheet
Download Now

Popular Recipes

Yellow and white macarons.

French Macarons for Beginners

Best Prime Rib Roast (Bone-In)

This is the simplest and moistest banana bread - easy to make and yields 2 breads! #bananabread

Best Moist Banana Bread Recipe

A plate full of chocolate chip cookies.

Egg Yolk Cookies

How to Make Homemade Pistachio Paste

sliced plain sponge cake layers

Easy Sponge Cake (3 Ingredient Cake)

Valentine's Day Desserts

Pistachio Macarons in a box

Pistachio Macarons

Supreme Chocolate Cheesecake

Supreme Chocolate Cake

Mini strawberry pavlovas on a baking sheet.

Strawberry Mini Pavlova

Pistachio Eclairs

Raspberry lemon tartlets arranged on a rectangular serving platter.

Raspberry Lemon Tartlets

Game Day Eats

Cooked bacon jalapeno poppers on a baking sheet.

finger food:

3-Ingredient Jalapeno Poppers

meat:

Beer BBQ Meatballs

Bean dip in a casserole dish with a portion being scooped with a chip.

dip:

3-Ingredient Bean Dip

appetizer:

Bacon Wrapped Cheesy Crackers

sandwich:

Philly Cheese Steak Sliders

dessert:

5-Ingredient Pineapple Cake

Facebook Instagram Pinterest YouTube

Never Miss A Recipe

Subscribe and receive my FREE Portion Planning Cheat!

  • Discover
    • Recipe Index
    • Tools & Gadgets
    • Ingredients
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
  • Share
    • Holidays
    • Appetizers
    • Party Planning 101
  • Back To Top
  • About
  • Work With Me
  • Privacy Policy
  • Contact
© 2013-2023 Sweet & Savory Site Credits Designed by Melissa Rose Design Developed by Once Coupled Exclusive member of Mediavine Food
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and Receive My FREE Portion Planning Cheat!