Garlic & Herb Crusted Boneless Prime Rib
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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!
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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
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
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.10-15 lbs boneless prime rib, 1 tablespoon coarse kosher salt
- 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.)2 sticks (225g) unsalted butter, 1 tablespoon freshly grated garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon ground black pepper, 1 teaspoon garlic powder
- 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.)A few garlic heads
- 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.
Nutrition
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