My tender, juicy boneless prime rib roast is the perfect showstopping main course that your family and friends will rave about! This boneless prime rib is never tough, always delivers a TON of incredible flavor, and it's so easy to make!
Juicy, flavorful, and incredibly tender – my boneless prime rib roast is the perfect main course!
Craving an amazing prime rib recipe for the holidays? My boneless prime rib is absolutely perfect! This prime rib recipe is succulent, flavorful, and melt-in-your-mouth tender!
My prime rib recipe is not only delicious, but it’s so much easier than you might expect! Don’t be intimidated by the thought of cooking this tasty cut of beef – my tips and tricks will turn you into a pro!
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Perfectly roasted prime rib is a must-have for Christmas dinners, and a regular in our holiday meals (along with spiced goose). I hope that you enjoy your prime rib dinners as much as we do!
❤️ Why You'll Love This Recipe!
- A Holiday Favorite! Prime rib is the standard for my holiday table! Everyone loves the juicy, rich meat, which complements any side wonderfully!
- It’s Easier that Expected! The hardest part of this recipe is knowing when to bring it out of the oven! Use my detailed instructions for temping and a meat thermometer to make sure your prime rib turns out perfectly every time!
- It’s Amazing! Have I mentioned yet how delicious this recipe is? My prime rib is just that good –you won’t be able to stop talking about it either!
🥘 Ingredients
Make the holidays even better with my boneless prime rib roast! It’s a simple recipe, with a delicious rub you can use on almost any red meat!
Boneless Prime Rib Roast
- 5-Pound Prime Rib – We’re using a boneless roast for this recipe, but this technique can also be applied to a standing rib roast. Ask your grocery store’s butcher for help if you need it! *Note that smaller or larger roasts will cook for approximately 45 minutes per pound.
Prime Rib Rub Seasoning
- Kosher Salt – I love using Kosher salt in this recipe because the flakes of salt evenly cover the meat, so the entire roast is perfectly seasoned.
- Coarse Ground Pepper – Freshly ground is best for this recipe! You’ll want coarsely ground black pepper so the flavor stands up to the meat and the rest of the seasonings.
- Garlic Powder – Every roast needs garlic powder, in my opinion! Be sure not to use garlic salt, so the meat doesn’t become too salty.
- Smoked Paprika – You can also use regular paprika for this recipe. I like to use smoked paprika because it lends the roast an incredible slightly smoky, slightly sweet flavor.
- Dried Rosemary – Rosemary adds an aromatic, herbal note to the rub. You can use fresh rosemary if you prefer but be sure to mince the rosemary finely, so it doesn’t burn.
- Ground Sage – Ground sage is perfect in this rub! It adds that distinct herby flavor we all love around the holidays.
- Dried Thyme – Thyme gives a sweet, lemony flavor to the rub. The dried thyme is perfect but if you prefer, you can use fresh thyme too.
- Dried Oregano – Dried oregano is the final herb in this rub and balances out the flavor with its spicy richness!
- Onion Powder – Onion powder adds that fabulous depth of flavor! You can use either granulated onion or onion powder.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
You and your family will absolutely adore my boneless prime rib! It’ll be in the oven for nearly 4 hours – so it’s one of the most hands-off mains you can make!
- Prep Prime Rib. Rinse your 5-pound boneless prime rib roast in cool running water, then pat dry with paper towels. Be sure to sanitize your sink afterward!
- Finish Prepping Prime Rib. Remove any excess fat or silver skin/connective tissue, if desired. If you wish, you can tie off the rib roast with butcher twine every 1 ½ inches down the length of the roast.
- Make Rib Rub. In a small bowl, combine the dry rub ingredients: 1 ½ tablespoons Kosher salt, 1 tablespoon coarse ground pepper, ½ tablespoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon dried rosemary, 1 teaspoon ground sage, 1 teaspoon dried thyme, ½ teaspoon dried oregano, and ½ teaspoon onion powder. Mix well and set aside.
- Season Prime Rib. Place the prime rib on a baking sheet or baking dish and sprinkle the dry rub all over, using about half the rub for each side. Using clean hands, massage the dry rub into the meat and roll the edges in any excess that has fallen onto the baking sheet. The entire surface should be fully coated! *Don’t be shy with the seasoning!
- Allow Prime Rib to Dry Brine. Once the prime rib is fully seasoned, leave uncovered and transfer to your fridge to dry brine overnight or at least 8 hours. For the best results, allow the prime rib to come up to temperature (no more than two hours) before roasting.
- Roast Prime Rib. Preheat your oven to 200°F (93°C). Then transfer the seasoned prime rib roast to a roasting pan and put in the preheated oven (fat side facing up for a boneless prime rib or bone side down for a standing rib roast). Roast for 3 hours and 45 minutes, or about 45 minutes per pound of meat until the internal temp reaches the desired level of doneness.
- Bring Roast to Desired Temp. Bring the roast to an internal temperature of 120-125°F (49-52°C) for rare, 125-129°F (52-54°C) for medium rare, 130-139°F (54-59°C) for medium or 140-145°F (60-63°C) for medium done. Then remove the roast from the oven and allow it to rest, tented loosely with a piece of aluminum foil for 20 to 30 minutes before carving and serving.
Optional Reverse Sear
- Remove Roast. If you’d like to reverse sear your prime rib roast, remove the roast about 10°F (5.5°C) below the desired temperature. Then, transfer the roast to a cutting board or platter and cover with aluminum foil while you bring your oven temperature to 500°F (260°C).
- Reverse Sear. Once your oven is fully preheated, return the roast and cook until the internal temperature is 130°F (54°C) for rare, 135°F (57°C) for medium rare and 140°F (60°C) for medium. *Keep a close eye on your prime rib as this searing step moves along quickly!
- Finish. Remove your prime rib from the oven, place a sheet of aluminum foil over the roast and allow it to rest for at least 15 minutes and up to 30 before carving.
My succulent, perfectly cooked prime rib is a must-have on any holiday table! Serve this delicious main course with your favorite sides – mashed potatoes, cheddar bacon chive biscuits, green beans, and my sticky-sweet candied yams! Enjoy!
💭 Angela's Tips & Recipe Notes
If you prefer, you can tie down the rib roast to help keep its shape and make carving a breeze! I especially recommend this if you decide to use a standing rib roast.
- You’ll want to use clean, cotton twine and tie the rib roast in 1 ½ inch sections from top to bottom. Then, when cooking place the roast knot side down.
- Be sure not to tie the string too tightly, otherwise the juices may leak out!
Allow the roast to ‘cure’ or ‘dry brine’ overnight for the best flavor!
- Once the roast is seasoned, wrap in plastic cling film and allow it to cure in the refrigerator from 4 hours to overnight. You can also leave the seasoned roast unwrapped, place on a baking sheet or in a dish and allow it to dry brine in the fridge overnight (my recommendation).
- It’s important to place the meat in a dish or in a baking sheet on the bottom shelf of your fridge, away from any produce. This is especially important if you’re leaving the meat uncovered, so that it does not cause any cross contamination.
To be sure the prime rib has reached the proper temperature, use a meat thermometer!
- Check the internal temperature of your roast at the thickest portion of the meat, as well as a few other areas near the center of the roast to determine doneness.
When roasting a prime rib, it’s important to note that the temperatures given for removing the roast aren’t the final temperatures it’ll reach!
- Due to the carryover cooking that happens when the roast is resting, it’ll increase the temperatures by 5-7°F (3-4°C), so you should adjust according to your doneness preference.
🥡 Storing & Reheating
Refrigerating
This juicy prime rib doesn’t last long! Make sure to tightly wrap leftover roast in plastic wrap and/or an airtight container and keep it in the fridge.
You can also double wrap the leftovers to make sure it stays moist! It’ll last for about 5 to 7 days in the fridge for the best quality.
Freezing
Prime rib can be frozen too! Make sure the prime rib is completely cooled, then wrap the prime rib in plastic wrap and then place in a freezer storage bag or airtight freezer container and it’ll keep for about 6 months!
You can also freeze individual portions or portions needed for future meals! Freeze the plastic cling film wrapped pieces separately, then place into a freezer storage bag!
This is my preferred method as I have a whole bunch of amazing leftover recipes for prime rib. So, you can see my notes below on reheating - but know that each leftover recipe I share here on Bake It With Love will tell you the best way to reheat your leftover prime rib!
Reheating Boneless Prime Rib
Reheating prime rib is an art! To ensure the prime rib retains its tender bite and pink color, make sure you reheat slowly! Place the leftovers in a pan, add a few splashes of beef broth, and then cover with foil and bake at 300°F (150°C) for 20 to 30 minutes.
Note, the USDA recommends leftover meat be reheated to 165°F (74°C) which is well above medium rare temperature. Use your best judgment!
What To Serve With Prime Rib
Need some ideas on what sides to serve with your prime rib? Here are a few great accompaniments!
- Creamy Horseradish Sauce
- Au Jus or Red Wine Au Jus
- Fondant Potatoes
- Yorkshire Puddings
- Brown Sugar Glazed Carrots
❓ FAQ
A reverse sear is when you increase the oven’s temperature after roasting a piece of meat, and let it cook at a high temperature for a few minutes to make the outside delightfully golden brown and crisp. It’s a great method to use on this prime rib, so that exterior crust is given maximum flavor!
Leftover prime rib recipes are my specialty! Try my recipes for cheesy leftover prime rib burritos, amazing prime rib pasta, prime rib stroganoff, or even prime rib chili! Check out my Leftover Prime Rib Recipes post for even more delicious ideas!
Love prime rib, but want to switch it up? Try my incredible smoked prime rib recipe! It’s just as tasty, but also has an amazing smoky flavor to knock your socks off!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📋 Recipe
Boneless Prime Rib
Ingredients
Boneless Prime Rib Roast
- 5 lb prime rib (boneless roast)
Prime Rib Rub
- 1 ½ tablespoon kosher salt
- 1 tablespoon coarse ground pepper (freshly ground is best)
- ½ tablespoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried rosemary
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
Instructions
Preparation
- Rinse your prime rib roast in cool running water, and pat dry with paper towels. Remove any excess fat or silver skin, if desired.5 lb prime rib
- (optional) Tie the rib roast with butcher twine. For boneless roasts, tie every 1.5 inches down the length of the roast.
Prime Rib Rub
- Combine dry rub ingredients in a small bowl (salt, pepper, smoked paprika, garlic powder, onion powder, ground sage, dried rosemary and dried thyme) and set aside.1 ½ tablespoon kosher salt, 1 tablespoon coarse ground pepper, ½ tablespoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon dried rosemary, 1 teaspoon ground sage, ½ teaspoon dried oregano, ½ teaspoon onion powder, 1 teaspoon dried thyme
- Place the prime rib on a baking sheet or in a baking dish and sprinkle the dry rub over, using one half for each side. Massage the dry rub into place and roll the edges in the excess that is on the baking sheet to coat the entire surface of your roast. *Don't be shy with the seasoning!
- Once your prime rib is seasoned, leave uncovered and transfer to your refrigerator to dry brine overnight (or 8 hours). For the best results, be sure to also allow at least 1 hour (preferably 2 hours) of bringing the roast to room temperature before roasting.
Roasting The Prime Rib
- Preheat your oven to 200°F (93°C).
- Transfer the seasoned prime rib roast in a roasting pan to your preheated oven (fat side facing up for a boneless prime rib or bone side down for a standing rib roast). Roast for approximately 3 hours 45 minutes (or about 45 minutes per pound for a 5-pound prime rib), until the internal temperature of the roast reaches your desired doneness in the next step below.
- When the roast has an internal temperature of 120-125°F (49-52°C) for RARE, 125-129°F (52-54°C) for MEDIUM RARE, 130-139°F (54-59°C) for MEDIUM, and 140-145°F (60-63°C) for MEDIUM DONE remove the roast from your oven and allow it to rest tented loosely with aluminum foil for 20-30 minutes before slicing and serving.
(Optional) Reverse Sear
- To reverse sear your prime rib before serving, remove the roast about 10°F (5.5°C) below the temperature of your desired doneness listed above. Transfer the roast to a cutting board or platter and cover with aluminum foil while you bring your oven temperature up to 500°F (260°C).
- Once your oven is fully heated, return the roast and sear until the internal temperature is 130°F (54°C) for RARE, 135°F (57°C) for MEDIUM RARE, and 140°F (60°C) for MEDIUM. *Keep a close eye on your prime rib as this searing step moves along quickly.
- Remove your prime rib from the oven, replace the aluminum foil over the roast, and allow to rest for at least 15 minutes before carving and serving.
Notes
- Time allowing, wrap the seasoned roast in plastic cling film and allow it to 'cure' in the refrigerator for at least four hours, and up to overnight. Or, apply the dry rub and leave the roast unwrapped to 'dry brine' in the refrigerator overnight.
- Check the internal temperature of your roast at the thickest portion of the roast, as well as a few other areas toward the center of your roast to determine doneness.
- All temperatures given for *removing the roast* from your oven are not the final temperature that your roast will reach. The 'carryover cooking' that happens while resting should increase your roast's internal temperature by 5-7°F (3-4°C) for its final cooked temp and doneness.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Dana Falardeau says
Angela, I found this recipe just this AM and I loved your instructions. It was a little late for the overnight rub, but I'm OK because I have 4 hours to play with before my guests arrive. My comment is that the ingredients are all cupboard staples. Thank you, thank you, thank you!!!! My husband and I had this roast for New Year's Eve, but before it was we cooked froze half of it raw for another day. Now we have company tonight, and this is the perfect "meat and potatoes" meal that they prefer. Yes. BTW, I'm having the double stuffed potatoes to go with it. The clarity of your instruction is great. I'm looking forward to tonight. Dana-OBX NC
Angela @ BakeItWithLove.com says
Awesome and thank you Dana! I hope everyone enjoys the meal!!
Hanz says
Amazing recipe tested this before Christmas to make sure it will be perfect. The dry brine and reverse sear method worked like a charm, very tasty. I did add a bit more kosher salt, but I do tend to go heavy on salt i general. Thank you for the great recipe again!