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!
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…
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?
- We cook the roast low and slow first. And I really mean low, low temperature, like 200°F!
- 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.
Yeah, paired with some prepared horseradish and scalloped potatoes, this prime rib would make your holiday even more special!
Garlic & Herb Crusted Boneless Prime Rib
- 10-15 lbs boneless prime rib
- 1 tablespoon coarse kosher salt
- 2 sticks 225gr 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
- 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 beautiful roaster, 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.
- 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 Thermapen 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.