Garlic & Herb Crusted Boneless Prime Rib + Video
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. 🙂
Anyway, 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 it. It’s really not difficult and the result is basically fool-proof!
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.
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!
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
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.
- 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.
Made
this
recipe?
Snap a photo and submit it here. OR
Share it on IG with #sweetandsavorybyshinee
All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!
Subscribe to receive weekly updates:
My Family like our meat medium well so how long should I cook it and the oven temp?
Hi, Shantrell. The cooking time will depend on how big of roast you have. You’ll need to use meat thermometer and cook it until internal temperature reaches 140-145°F for medium-medium well prime rib. For 10-15lbs roast it takes about 5-5.5 hours to reach 130°F, so it’ll probably take about additional hour or so to reach 140°F. The oven temperature is the same, 200°F. Hope this helps.
Hi Shinee, I am going to make this roast hopefully tomorrow but I have one question. I noticed the recipe calls for a tablespoon of coarse salt. Does that go in the butter mixture with the other spices? And is that in addition to rubbing the roast with salt the night before? Also what kind of salt do you rub it down with? Thanks cannot wait to try this!
Cindy
Hi, Cynthia. I use this Diamond Crystal Kosher Salt. 1 tablespoon salt is for rubbing the roast in step 1. Because the roast is already salted, I don’t put any additional salt in the butter. Let me know how it turns out. 🙂
I posted the comment below on the “bone in” prime rib recipe page, and then found this page so I’m pasting here also to share my outcome with others.
Warren Robertson April 15, 2018 –
I purchased a 13.8 lb boneless rib loin and was planning on roasting this morning with the “sear first” process that all the other websites recommend. After reading this and watching the video from Kenji, I decided to use this method instead. I seasoned it heavily last night with a slurry paste made up of Montreal Steak seasoning, Worcestershire sauce, olive oil, brown sugar and minced garlic, and left it out all night to come to room temp. I just loaded it in the oven at 220 degrees at 8:00 am, and we have company coming to eat at 1:00. I have an internal thermometer in it to monitor, but also have a instant temp I will us to verify. I’ll let you know how it comes out later this evening….(most likely after my nap from the “beef coma” I’m going to put myself in!!)
Thank you for keeping us posted, Warren. Looking forward to hear your result. 😉
Hey Shinee!! I made it home from church at exactly 12:30, and the roast was dead on 130 degrees (exactly 4.5 hrs @ 220). I immediately pulled it out as my goal was 120 degrees for a more rare finished product. I let it rest for 30 minutes and it peaked at 138. I increased the oven to 500 and put the roast back in for exactly 10 minutes for the sear, and it worked perfectly. I sliced it almost immediately, and it was a beautiful, juicy medium rare from outside to center. Honestly, IMO the 130 degrees ended up working perfectly for the 8 guests as everyone doesn’t like a true rare finish, but doesn’t want to tell you that! There were 10 adults total, and I ended up with about a 2 lb piece (about 6″) that I can’t wait to use for a French dip for dinner tomorrow night!!Thanks for the recipe, and I hope the details I provided help others in their decisions when making their own prime rib!!
Warren! So glad you got perfect result!! And thank you so much for sharing all the details, it’s definitely really helpful!
This Christmas I cooked our 14.5 lb. boneless Prime Rib and it was perfect! There were several other cooks in my kitchen with different ideas but I prevail and we all enjoyed a lovely meal. Thank you.
Made this for Christmas dinner. It took a bit longer to cook than I expected. About 3.5 hours for a 4.5lb roast. Was definitely the best prime rib I have ever had. The family raved about it and my sister in law had to have the recipe!!
If you are roasting at 200 degrees want it to cook to 120 internal , how many minutes per lb if you are cooking a 14 lb roast
Hello
Do you think the roasted garlic mixed in the butter mixture would be to much?
Hi.. I was wondering how long I would cook a 10Ib Bone in roast in a roaster oven.. Help 😬
Hi, Michelle. Sorry for late response. Unfortunately, I have no experience with roaster oven, so I have no solid advice.
Well your Garlic and Herb Crusted Boneless Prime Rib was a big hit for Christmas dinner (2:00 pm). Letting the meat stand after heating in a 500 degree oven is a must. The liquid stayed in the meat instead of ending up in the bottom of the pan. The big surprise was when everyone was hungry again around 6:00 pm. The meat was absolutely delicious cold.
I made this recipe for Christmas Eve dinner and it was a hit. My 12 pound prime rib cooked in just under 5 hours in my oven, and that was even after letting the internal temperature reach 132 degrees for a nice medium roast. I liked this better than another recipe I had tried for Thanksgiving because the butter-based spread stayed on the roast whereas the oil-based spread in the other recipe tended to slide off the meat as it cooked. Your recipe was also more flavorful. Thank-you for a great recipe!
My family said it was the best prime rib they ever had! They could not believe how good it was! Unbelievable!!!
I just took roast out of 200 degree oven an hour early because it reached 125 degrees. Dinner not for another2 hours, any suggestions? I really don’t want to over cook again this year
Hi, Jim. It’s totally fine. Simply wrap it tightly with a foil and keep it in a warm place until ready for the final sear. Hope you enjoy it! Merry Christmas!
Can you cook the 200 in convection or just bake?
Hi, Bobby! I do in just regular oven. I don’t have convection oven.
Thank you… I did it on 200 in convection and it was awesome!! Finished at 500 in convection.
Thank you!
Shinee!!!! My 14 ib rib roast was perfection!! Thank you so much!! Will do this every year now that I know how easy it is and came out perfectly… and I’m not so nervous!.. Slow and Low, blast at end.. yummmm
I forgot to salt the roast overnight. Now what
It’s ok. Just put the salt in the butter mixture. Good luck. Merry Christmas, Patsy!
Hi, Do you cook bone side up or down?
Hi, Caroline. Bone side down.
Can this recipe and method be used with a beef tenderloin?
Hi, Carol. Sure, I don’t see why it wouldn’t. It’ll take less time to cook though.
I have a 6.5 lb roast with the bone, I have always used the drippings/fat to make Yorkshire Pudding while the roast rests. Do you think this method would make the drippings/fat to be too burnt to use? This sounds amazing!
Hi, Malia. So with this exact recipe with compound butter, I did get quite a bit of drippings. When I cooked my prime rib with dry rub, it didn’t yield any drippings. Hope you’ll enjoy! Merry Christmas!
Do you cover the roast while cooking on low(200 degrees) or uncovered?
Hi, Marie. No, no need to cover the roast in the oven. Only when you’re resting it, so it doesn’t get too cool.
So this technique can be used for a roast with bones in also.i was thinking of poking some holes and putting some garlic pieces in meat what do you think
Hi, Pat. Yes, you can definitely do this with bone-in roast no problem. And poking in some garlic sounds amazing. Hope you enjoy! Merry Christmas!
and… if it comes to correct temp before time..does it matter how long you leave it to rest before final blast of heat?
Hi, Kim. Yes, you’re correct with your math. But you can put it in earlier, say 11a-12p, just to give yourself some time, and let the roast rest until ready for the last searing. You can rest the roast before searing for up to 1.5 hours. Make sure to cover it foil well. Hope you enjoy! Merry Christmas!
thANKS Shinee!!! How long would you let it sit out to get to room temp before starting cooking?
Depends on how big of roast you have. For my 15lb prime rib, I let it sit for 2 hours. Usually 1-2 hours should be good.
so a rib in 13 lb at 5 -5.5 hours with additional rest and sear time + 30 min ..roughly 6 hrs… If I want to eat around 7pm I should put it in around 1PM correct? Sorry.. basic math, but at this price I need to ask a professional!
Hello Shinee,
I have a 6.6lb roast de-boned, but tied back to the roast, How long do I cook it for?
Thanks,
Rick
Hi, Rick. I’d estimate for about 4 hours at 200°F to reach 125°F. Hope you enjoy!
On a smaller size roast like 4-5lbs do you still cook at 500 for 10mins At the end? Or do you reduce that time too?
Hi, Mike. Yes, you’ll still need to roast it for 10mins at 500.
How long would I cook an 8-10 pound prime rib roast this way??
Hi, Patty. It’ll take about 4 hours for 8-10lb roast.
5 lb. roast. About four hours do you thinkg?
Hi, Veronica. Yes, about 3.5-4 hours for 5lb roast.
I’ve been looking for a prime rib roast recipe that cooks the roast slow and low. Can you tell me approximately how many minutes per pound to cook the roast as described above? Then, I can check the temperature before taking it out. thanks.
Hi, Janice. It’s hard to say how many minutes per pound. But generally, 5-10lb roast will take about 3.5-4 hours at 200°F, and 15lb roast took 5.5 hours at 200°F to reach 125°F. Hope this helps.
Hi! Since there is only 2 of us and I didn’t want to spend $75 for a giant roast, we bought a 4 1/2 lb roast. Do I need to adjust the cooking time?
Hi, Jennifer. Sorry for delay in my response. It’ll take about 3-3.5 hours at 200°F for 4.5lb roast. Hope you’ll enjoy!
How long would you cook a 5lb. bone-in roast?
I have a 22 lb bone in prime rib roast. Vacuum sealed aging in my refrigerator since the day after Thanksgiving. I usually sit it on counter in the morning until room temp before putting in oven. Stinky when first opened, right before seasoning and routing, but always delicious. I’ve never opened the night before and salted…do you think I could?
Hi, Ellen! Sounds like delicious Christmas dinner is awaiting. 🙂 Yes, I definitely recommend opening the package the night before and salt it and refrigerate overnight without cover. That way salt will penetrate all the way in, and meat will dry out a bit on the outside, which helps to create a nice crust. Hope this helps. Enjoy!
Not sure what’s to be done with the roasted garlic?
Hi, JoAnne. You can use it any which way. It has kind of sweet caramelized taste. I love smear it on a toast, or with the meat. I also like adding it mashed potatoes. Hope this helps.
It’s basicly the same concept as to preheat oven to 500 degrees put in 15 lb rib and shut oven off and go to bed preheat cook at 350 for 45 min before serving well on outside med rare center the only thing I disagree. With you recipe is than meat out of refrigerator the season immediately because as meat is coming to room temp it is pulling all the spices in to the meat as warming up rather than season before cooking
I have a 13 lb bone in roast on order for Christmas…
This recipe sounds delicious! How long would you cook at 200?
Hi, Nancat. Time won’t be much different for 13lb bone-in roast, about 5-5.5 hours. I highly recommend using a meat thermometer for accuracy.
Will this work with a bone in roast?
Hi, Lisa. Definitely. I wouldn’t change anything for bone-in roast.
How big of a boneless roast for 15 people? I’ve done the bone in but want to try boneless this year. 😊 Looks delish!!!
Hi, Karen. You’d need about ½lb to 3/4lb per person. Hope this helps.
How long to cook 6-7 lbs. roast. Is it 1 table spoon of kosher salt used to spread or more?
Thank You
Hi, Nick! Great question. I usually salt the prime rib the night before (about 1 tablespoon). And I then add just a little (maybe about 1 teaspoon) of salt into the butter. 6-7lb roast will cook for 4-4.5 hours.
How long of a cook time for two 20 pound roast on one roasting pan?
Hi, Dolores. So you have total of 40lb roast? I’m not really sure, but I’d say additional 2 hours?
Hey shinee, I made this delicious roast recipe yesterday as per your instruction! And it was simply delicious. My hubby liked it so much!
Yay, so glad you loved, Caroline! Thank you for your feedback!
Could the prepared roast be put in a smoker (200 degrees; same time) instead of the first oven “visit” as suggested here; and then finished in the 500 degree oven?
Hi, Maggie. I personally never tried that, but I don’t see why you couldn’t. Let us know if you give it a try.
I’ve made a slit right through the middle and place asprig of rosemary down the middle. Works great. Tastes great to.
Ah, that sounds great, Susan. Thanks for sharing!
How long does the garlic cook? The whole 5.5 hours?
Hi, Renee. I had left the garlic for the entire 5+ hours, since it’s a low temp. But I usually roast them 40-45 minutes at 350°F. Hope this helps.
Why can’t you use anything other then rosemary? Every recipe that I’ve used with it had a very strong aroma and flavor following instructions. Now I’m completely against using rosemary any suggestions? It really looks divine but rosemary, eck!
Hi, Victor. You can absolutely omit rosemary, if you don’t like it. I agree, dried rosemary is quite potent and a little bit goes a long way.