The BEST Boneless Prime Rib Roast
Servings: 10 -12 servings
Calories: 870kcal
Impress your guests with the best prime rib roast this holiday season. Even if you've never cooked a prime rib, don't stress about messing up. Get yourself a meat thermometer and get cooking that beautiful roast low and slow with this fool-proof reverse searing method.
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Ingredients
- 6 lbs boneless prime rib
- 1 tablespoon coarse kosher salt
- 3 tablespoons olive oil
- 3 tablespoons Montreal steak seasoning
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
Instructions
- Place an unwrapped prime rib on a tray. 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'll take about 2 hours out on the counter.
- Mix olive oil, Montreal steak seasoning, sugar, Worcestershire sauce and garlic until smooth. Then evenly spread the mixture all over the roast.
- Preheat the oven to 200°F (95°C).
- Place the prime rib on a roasting pan fat side up. (I use this roaster, and highly recommend it.) Roast the meat in the oven until the center of the roast reads 120°F (50°C) on a meat thermometer for medium-rare, or 130°F (55°C) for medium doneness, about 3.5-4 hours. (This instant thermometer is my favorite! Super quick and reliable!)
- 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).
- 10 minutes before serving, pop the prime rib into the oven, uncovered, and cook it until it’s nice and brown, and crisp on the outside, about 6-10 minutes. Rest for 10-15 minutes before slicing and serving.
Notes
Storing Tips:
- Store leftover boneless prime rib wrapped in plastic wrap or in an airtight container in the fridge for up to 5 days. If possible, leave the leftover roast unsliced and slice before you plan to serve it.
- Freeze leftovers wrapped tightly in plastic wrap for up to 6 months. Thaw in the fridge overnight when you’re ready to eat.
- Reheat the roast in the oven to 250 degrees Fahrenheit. Place the meat in a baking dish with a splash of beef broth, and cover it with foil. Then, roast just until heated through. If you really have to, you can microwave leftovers, but they won’t turn out quite as juicy.
- Store leftover boneless prime rib wrapped in plastic wrap or in an airtight container in the fridge for up to 5 days. If possible, leave the leftover roast unsliced and slice before you plan to serve it.
- Freeze leftovers wrapped tightly in plastic wrap for up to 6 months. Thaw in the fridge overnight when you’re ready to eat.
- Reheat the roast in the oven to 250 degrees Fahrenheit. Place the meat in a baking dish with a splash of beef broth, and cover it with foil. Then, roast just until heated through. If you really have to, you can microwave leftovers, but they won’t turn out quite as juicy.
Nutrition
Servings: 1 serving
Calories: 870kcal
Carbohydrates: 5g
Protein: 37g
Fat: 77g
Sugar: 4g
Sodium: 854mg
