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
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!