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
Happy Holidays , I too am eager to try this Recipe and method. I have a 16lb bone in , I read many comments and wanna be very sure that it’s all about getting the meat to correct temp bone in or bineless?
Hi, Tony. You’re correct, it’s all about getting the desired internal temp. Bone-in and boneless both work great with this method. For your 16lbs roast, it’ll take about 5.5 hours at 200°F to reach 120-125°F internal temp. Let us know how it turns out. Merry Christmas!
Will this recipe work with a bone in? I think I accidentally bought a bone in roast for my Christmas dinner!!
Hi, Kortney. Yes, it definitely works for bone-in prime rib as well. No change. Merry Christmas!
How many hours would you roast at low temp for a 5lb roast?
Hi, John. It’d take about 3.5-4 hours at 200°F for 5lb roast.
Perfection!! Never made a prime rib in my life. Read a lot of recipes on Pinterest and Google. Really concerned because of feedback. Found this recipe and process last minute and decided that it was the only one that made sense to me. Family raved!! Never want turkey again, they want prime rib to be our new thanksgiving tradition. Highly recommend for perfect prime rib.
Husband just ate a prime rib sandwich. Said it just melted in his mouth. I am pretty much feeling like a rock star. Of course good cut of meat, a great recipe and cooking method made it happen. 😍
Ah, so happy you ran into this recipe, Debbie! Thank you for your feedback. And I love the prime rib for Thanksgiving idea!
Just made a small less than 3 lb boneless rib roast for my husband and I. This recipe was delicious, thank you! It took about 2.5-3 hours to cook to just under 130 for a perfect rare throughout. Awesome recipe and instructions. Next time I need to remember to salt the night before but it was still amazing.
Hi, Jena! Thank you for your feedback!!
Maybe this is the year I need to try fixing a prime rib at home. Great recipe!
Jill, definitely worth trying! It’s so easy and so delicious!
How long for boneless 5.5lbs.? Please and thank you.
Hi, Jacky. It’ll take 3.5-4 hours at 200°F for 5.5lbs boneless roast to reach 120-125°F internal temp, which will yield a perfect medium rare roast. Hope you’ll enjoy, and please let us know how it turns out. Merry Christmas, Jacky!
Wow! That prime rib is absolutely gorgeous!
Thank you, Toni! Hope you’ll try it this holiday!
I vote this prime rib for the holidays! It’s such a show stopper!
Thank you, Lindsay! It’s a great recipe. 😉
This will be my second attempt at making prime rib roast, the first time was just okay. I wanted to try again. I will be purchasing a 5 pound boneless roast and needed to know, how long should I cook it at 200 and can I use a regular oven instead of a convection oven?
Hi, Celeste. Sorry about my tardy response. Hope it’s not too late. It’ll take about 3.5-4 hours for 5lbs roast to reach 130°F internal temp. Hope you’ll love the result.
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. 🙂