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.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 15

Servings

Calories 403kcal

Author Wendy Polisi

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