Garlic & Herb Crusted Boneless Prime Rib
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
Evenly cooked prime rib with an amazing crispy crust – guaranteed!
Yield: 10-15 people
Prep Time:15min
Cook Time:5.5 hours
Total Time:6 hours
Ingredients:
- 10-15lbs 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
Directions:
- 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.
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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.
My brother who is a cattle rancher sent me a “rib roll” of his Angus grass fed beef for Christmas. It is boneless and appears leaner with not much marbling. He told me that there are only 2 of these per steer, so it’s pretty special. I am searching for a good way to cook it without drying it out. How long should I cook this 5 pound roast? Any other suggestions for this particular type of rib roast? Thank you!
Hi, Madelaine. It sounds like you’ve got a nice roast!! It’ll take about 3.5 hours at 200°F for 5lbs roast to come to 120°F internal temp for perfectly medium rare finish. And please use a meat thermometer to track the internal temp so it doesn’t overcook. Good luck! Let us know how it turns out. Merry Christmas!
How well do you think this would work with a bone in prime rib.
Hi, Elizabeth. It works great with bone-in prime rib as well. Here’s my bone-in prime rib recipe.
Can I cook it to 120 in advance and then cook my turkey, then pop this back in at 500 several hours later ? If so does it go in the fridge?
Hi, Amy. Yes, you can do that, but I wouldn’t put it in the fridge. Make sure to wrap the roast well with foil to keep it warm.
I have an almost 20 lb roast to make for our family this weekend. About how long do you think I will need to slow roast. We will be having it for Christmas lunch (around 1230) & I don’t want it to wind up being dinner instead.
Hi, Rhonda. For 20lb roast, I’d estimate about 5.5 hours at 200°F to reach 120°F internal temp. Make sure to bring it to room temperature before putting it in the oven, about 2 hours on the counter. I know it sounds crazy, but if I were you, I’d take the meat out of the fridge around 3-4am, and put it in the oven no later than 6am to be able to serve by 12:30pm. Hope this helps. Let me know how it goes.
What did you do with the garlic?
Hi, Russ. I usually serve it with the meat. It can be spread on the meat, bread, or even on its own. Roasted garlic is very mild and has almost sweet taste to it. Hope you’ll give it a try.
Did you cook the garlic with the meat? For how long
Rina, yes, I throw the wrapped garlic head in the oven with the meat. And cook it pretty much the same amount of time as meat. If you want to cook it separately, you can bake wrapped head of garlic at 350°F for about 45 minutes. Hope this helps.
Following this recipe gives as good a result as if it were fixed in the best of restaurants!
Yay, that’s the goal!! So happy to hear your feedback, Diana. Thank you!
Prime rib can be intimidating, as it’s not a cheap cut of beef you want to mess up. I’ve used this recipe on several occasions and my prime rib has consistently come out stellar. Everyone I’ve cooked this for has always raved about it. Cooking this again for Mother’s Day this weekend. Thank you Shinee!
You’re welcome, Jonathan! So glad this has become your go-to method for cooking prime rib. Thank you so much for your feedback!
This made the best prime rib that I have ever tasted. Thank you so much for the recipe. We don’t eat much beef as my husband has an allergy to it, but my kids are here and we made him something else. It was wonderful and very very tender. Thanks again.
This recipe is so yummy!!!!! I made it for my family for our New Years Day meal. My first time to cook Prime Rib I might add. I followed the instructions as directed and it was cooked to perfection. Thank You
To Whom It May Concern: Can I apply a rub prior (1 – 2 days) cooking the ribeye roast or would that damage it?
Hi, David. It won’t damage it, but I prefer to dry exterior of the roast overnight for crisp crust. Hope you’ll enjoy your prime rib. Let us know how it turns out. Merry Christmas!