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Home » Garlic & Herb Crusted Boneless Prime Rib

Garlic & Herb Crusted Boneless Prime Rib

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Published: 11/28/2017Updated: 12/22/2020
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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!

 
Watch How to Make This Below!

Garlic & Herb Crusted Boneless Prime Rib

Evenly cooked prime rib with an amazing crispy crust – guaranteed!
5 from 18 votes
serves: 10 -15 people
Prep: 15 minutes
Total : 6 hours
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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.
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
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