Garlic & Herb Crusted Boneless Prime Rib

5 from 26 votes

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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!

5 from 26 votes

Garlic & Herb Crusted Boneless Prime Rib

Evenly cooked prime rib with an amazing crispy crust – guaranteed!
Prep: 15 minutes
Total: 6 hours
Servings: 10 -15 people

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.
  • 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.

Nutrition

Calories: 1518kcal
Carbohydrates: 1g
Protein: 62g
Fat: 139g
Sugar: 1g
Sodium: 902mg
Course: Main Course
Cuisine: American

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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147 Comments

  1. 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!!)

      1. 5 stars
        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!!

        1. Warren! So glad you got perfect result!! And thank you so much for sharing all the details, it’s definitely really helpful!

  2. 5 stars
    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.

  3. 5 stars
    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!!

  4. 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

    1. Hi, Michelle. Sorry for late response. Unfortunately, I have no experience with roaster oven, so I have no solid advice.

  5. 5 stars
    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.  

  6. 5 stars
    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!

  7. 5 stars
    My family said it was the best prime rib they ever had! They could not believe how good it was! Unbelievable!!!

  8. 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

    1. 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!