Easy Boneless Prime Rib Recipe

Sliced prime rib on a wooden cutting board.

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My boneless prime rib recipe tastes fancy but comes together with a process that’s actually quite easy. A simple dry rub and garlic herb butter make it so flavorful and tender. I love serving it with simple side dishes like roasted vegetables, mac and cheese, and mashed potatoes!

Prep Time15

Cook Time1 40

Resting Time30

Total Time2 25

Course: Dinner Recipes

Cuisine: American

Servings:

Calories: 438kcal

Author: Samantha Erb

Equipment

Thermometer probe

Ingredients

4½–5 pound prime rib roast boneless
½ cup unsalted butter softened
1 teaspoon fresh rosemary finely chopped
1 teaspoon fresh thyme leaves
4 cloves garlic minced (about 2 teaspoons)
2 teaspoons kosher salt
1 teaspoon black pepper freshly ground

Instructions

Remove the roast from the fridge 1 hour before cooking to allow it to come to room temperature.
In a small bowl, stir together the softened butter, rosemary, thyme, garlic, salt, and pepper until fully combined. Set it aside.
Pat the roast completely dry with paper towels.
Spread the garlic herb butter evenly over the entire roast, making sure every surface is well coated.
Preheat the oven to 475 degrees F (245 degrees C).
Place the roast fat side up on a wire rack set in a rimmed baking sheet or roasting pan and roast it for 10 minutes to develop a a brown crust.
Reduce the oven temperature to 325 degrees F (165 degrees C), checking the roast's internal temperature starting at about an hour. It should take between 1 hour and 45 minutes and 2 hours to roast.
Take the roast out of the oven and place it on a cutting board. Loosely tent it with aluminum foil and let it rest for 20–30 minutes so the juices can redistribute.
Using a sharp knife, slice the roast against the grain into ½- to ¾-inch thick slices.

Notes

My 4 1/2 pound prime rib took an hour and 55 minutes to cook to medium rare.
Check the internal temp after 1 hour. Be sure to pull the roast from the oven before it reaches the desired final temperature, since the temperature will rise 5 to 10 degrees F while resting.
Roasting on a wire rack will prevent the meat from steaming in its own juices and ensure that there is even air circulation for better browning.
You can also season the meat with kosher salt and leave it to dry brine in the refrigerator for 12 to 24 hours before cooking. It makes the roast even more tender and flavorful!
Using kitchen twine to tie the roast at 1 ½–2 inch intervals will help it maintain a uniform shape and cook evenly. Just be sure to remove the twine before slicing and serving.
If the roast has a thick fat cap, lightly score it in a crosshatch pattern with a sharp knife.
Don’t skip the resting so the juices can redistribute!
Temperature Guide:
- Rare: Remove at 115–120°F (final temp 125°F)
- Medium-Rare: Remove at 125–130°F (final temp 130–135°F)
- Medium: Remove at 135–140°F (final temp 140–145°F)
- Medium-Well: Remove at 145°F (final temp 150°F)

Nutrition