Gourmet Made Deliciously Simple

Garlic & Herb Crusted Boneless Prime Rib + Video

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

Evenly cooked boneless prime rib with an amazing crispy crust - guaranteed! #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? #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!

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. 🙂

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

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!

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!

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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:

  1. 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.
  2. Bring the prime rib to room temperature before roasting. It usually takes about 2 hours out on the counter.
  3. 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.)
  4. If roasting garlic, slice the top off, drizzle some olive oil and sprinkle some salt. And then wrap in a foil.
  5. Preheat the oven to 200°F (95°C).
  6. 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.
  7. Remove the prime rib from the oven, cover with a foil and rest for about 30 minutes.
  8. Meanwhile, increase the oven temperature to 500°F (260°C).
  9. 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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28 comments

  1. 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.

  2. 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?

  3. How long would you cook a 5lb. bone-in roast?

  4. 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!

  5. 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.

  6. 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

  7. I have a 13 lb bone in roast on order for Christmas…
    This recipe sounds delicious! How long would you cook at 200?

  8. Will this work with a bone in roast?

  9. How big of a boneless roast for 15 people?  I’ve done the bone in but want to try boneless this year. 😊 Looks delish!!!

  10. 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.

  11. How long of a cook time for two 20 pound roast on one roasting pan?

  12. Hey shinee, I made this delicious roast recipe yesterday as per your instruction! And it was simply delicious. My hubby liked it so much!

    Rating: 5
  13. 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?

  14. I’ve made a slit right through the middle and place asprig of rosemary down the middle. Works great. Tastes great to.

    Rating: 5
  15. How long does the garlic cook? The whole 5.5 hours?

  16. 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!

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