Boneless Prime Rib Roast is perfect when you need a decadent main course worthy of a special occasion! It’s juicy, bursting with flavor, and surprisingly simple to make. We cook the roast entirely in the oven and finish by making a quick au jus on the stovetop for a meal that never fails to impress.
Looking for a show-stopping main course for a special occasion like Christmas dinner? A primer rib roast is always a hit!
This surprisingly simple dish is packed with flavor and is sure to impress. Serve it with horseradish sauce, creamed spinach, Gruyere mashed potatoes, and balsamic green beans for a festive but simple meal.
Looking for a Bone-In Prime Rib Recipe? Don’t miss my Reverse Sear Prime Rib Roast.
Ingredients
- Boneless Ribeye Roast: Look for a boneless roast between three and five pounds.
- Sea Salt: Kosher salt also works well.
- Crushed Black Peppercorns: You could use regular black pepper if you don’t have fresh peppercorns.
Au Jus
- Onion, Chopped: Use white or yellow onion.
- Cornstarch: Used to thicken the jus to a perfect consistency.
- Beef Broth: Either store bought or homemade works well.
- Thyme: I like the flavor of thyme, but other fresh herbs like rosemary or parsley can be used.
Step by Step
Tips and Tricks
- Preheat Your Oven: Always preheat your oven to ensure even cooking from start to finish.
- Cut Against the Grain: When slicing the roast, cut against the grain to maximize tenderness.
- Use the Time Given in the Recipe as a Guide. Cooking times will vary depending on the size of your roast, your oven, and whether you use grain or grass-fed meat. Always use an instant-read thermometer to ensure the best cook. Aim for 110°F during the initial slow cook and 125°F after the high-heat finish for a perfect medium-rare after resting.
Tools
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- Meat Thermometer (A probe thermometer with an alarm that indicates when the meat hits the desired temperature is nice here.)
- Roasting Pan with Rack
More Roast Recipes
- Picanha Roast: Enjoy this Brazilian favorite, known for its juicy and flavorful top sirloin cap.
- Sirloin Tip Roast: A budget-friendly roast that's tender, juicy, and great for family dinners.
- Tri Tip Recipe: A weeknight favorite at our house.
Prime Rib Roast
Boneless Prime Rib Roast is perfect when you need a decadent main course worthy of a special occasion! It’s juicy, bursting with flavor, and surprisingly simple to make. We cook the roast entirely in the oven and finish by making a quick au jus on the stovetop for a meal that never fails to impress.
Servings: 12
Calories: 403kcal
Ingredients
- 3 ½ to 5 pound boneless ribeye roast
- 2 tablespoons sea salt
- 1 teaspoon crushed black peppercorns
Au Jus
- 1 onion sliced
- 1 ½ teaspoons cornstarch
- 2 ½ cups beef broth
- 2 sprigs fresh thyme
Instructions
- Cut slits about 1 inch apart in a crosshatch pattern in the fat cap of the ribeye roast. Be careful not to cut into the beef.
- Mix the salt and pepper and rub over the roast. Make sure to get the rub into the slits.
- Refrigerate uncovered for 24 hours.
- Preheat the oven to 250°F. Place the meat on a roasting pan and cook for 1 ½ hours or until an instant-read thermometer registers 110°F.
- Remove from the oven and tent with foil. At this point, you can let it sit for up to 2 hours.
- When ready to serve, preheat the oven to 475 °F. Cook the roast until the center reaches 125°F (for medium-rare), about 10 to 20 minutes.
- Transfer the roast to a cutting board and tent with foil. Allow to rest for at least 15 minutes.
- Jus
- Heat a skillet to medium-high heat. Add the reserved juices from the bottom of the roasting pan and the onion to the skillet. Cook for about 5 minutes. Whisk the cornstarch into a small amount of the broth and then whisk in the remaining broth.
- Add the broth and thyme to the skillet and bring to a boil.
- Reduce to medium-low, and cook for 10 minutes or until the mixture is reduced by half. Strain through a fine mesh strainer and serve warm.
Nutrition
Calories: 403kcal | Carbohydrates: 1g | Protein: 19g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 80mg | Sodium: 1408mg | Potassium: 334mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg
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