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Cook up an unforgettable holiday dinner with our easy Boneless Rib Roast Recipe! It only takes 5 minutes to prep and three simple ingredients: beef, salt, and pepper. This is the best boneless rib roast that's so simple to make and packed with flavor!
Jump to:
- Boneless Prime Rib Recipe
- Boneless Rib Roast Ingredients
- How to Cook a Boneless Rib Roast
- Boneless Prime Rib Roast Tips
- Boneless Rib Roast Cooking Time Chart
- Boneless Prime Rib Roast Temperature
- How to Season Prime Rib
- How Long to Thaw a Boneless Rib Roast
- Boneless Rib Roast Recipe FAQ
- Best Way to Reheat a Prime Rib Roast
- Prime Rib Sauces
- Prime Rib Recipes
- 📌 Pin it for later!
- 📋 Recipe
- 💬 Reviews
Boneless Prime Rib Recipe
When I say this is one of the easiest rib roast recipes you will ever make, I mean it! This recipe is a showstopper and perfect when served over creamy mashed potatoes or instant pot mashed potatoes.
This boneless rib roast recipe is as delicious as it gets. Using just salt, pepper, and a beautifully marbled cut of beef, I will show you how to make the juiciest, most tender rib roast. It's perfect for serving at Christmas Dinner.
This was my first time making a boneless prime rib and it turned out perfectly. My family was so impressed. Thank you for the step-by-step recipe. I will never make it any other way!
Eva on Pinterest
Boneless Rib Roast Ingredients
- Boneless rib roast
- Sea salt
- Freshly cracked black pepper
The key to cooking a beautiful roast is picking a cut of beef with perfect marbling.
Marbling refers to the white lines of fat running through the beef. The better the marbling, the more flavor your roast will have! Look for fine, web-like marbling.
TIP—Remove your roast from the refrigerator 30 minutes before cooking it and allow it to come to room temperature. This way, it will cook evenly!
How to Cook a Boneless Rib Roast
- Preheat your oven to 450°F and pat your boneless rib roast dry with paper towels.
Generously season your roast with sea salt and black pepper. Give it a good coating. - Place the roast fat-side up on a pan with a roasting rack. Add it to the oven and cook for 15 minutes at 450°F.
- Reduce the temperature to 325°F and cook for an additional 1 hour and 40 minutes (4 lb. roast).
- Once time is up, move the beef to a cutting board and tent it with foil loosely. Allow it to rest for 15 minutes under the foil.
- After resting, carve the beef against the grain for the best results. Serve, and enjoy!
I tried this method after looking at all the various methods to cook this expensive cut of beef, afraid I'd ruin it. It came out fabulous! Thank you!
Holly
Boneless Prime Rib Roast Tips
- Use a meat thermometer! This is a must for roast beef recipes to achieve your desired degree of doneness every time.
- Allow your roast to room temperature before placing it in the oven. This way, it will cook evenly throughout.
- Use a roasting pan with a rack so air can circulate the whole roast.
- Let your roast rest! Once it's done roasting, tent your beef with foil and let it sit for 15 minutes before carving.
- Slice against the grain. This is vital! The grain refers to the lines running through the beef. Slice against the grain for the most tender slices.
Boneless Rib Roast Cooking Time Chart
Cooking time will depend on the size of the roast:
- 4 lb. roast: 15-minute sear + 1 hour 40 minutes cook time
- 5 lb. roast: 15-minute sear + 1 hour 45 minutes cook time
- 6 lb. roast: 15-minute sear + 1 hour 50 minutes cook time
Boneless Prime Rib Roast Temperature
| Doneness | Temperature | Appearance |
|---|---|---|
| Rare | 120-125°F | Bright reddish pink throughout |
| Medium-rare | 130-135°F | Pink throughout |
| Medium | 140-145°F | Slightly pink at the center |
| Medium-well | 150-155°F | Mostly brown throughout, with some pink |
| Well-done | 150-155°F | Brown throughout |
For best results, always use a meat thermometer to measure the internal temperature. Follow our prime rib temperature chart.
How to Season Prime Rib
A rib roast is so flavorful that I keep our seasoning simple: just salt and pepper. We recommend using sea salt. The taste and texture of sea salt are perfect and give it the perfect crust. Our prime rib rub recipe works well, too. I especially love it on grilled prime rib.
How Long to Thaw a Boneless Rib Roast
Place your rib roast in a pan in the refrigerator for at least two days before you plan to cook it so it thaws completely. For larger roasts, allow an additional day. Bring it to come to room temperature, then follow the roasting instructions!
You can easily make au jus with drippings to use for this recipe. Follow these instructions to make your au jus: Best Au Jus for Prime Rib.
Boneless Rib Roast Recipe FAQ
How long will prime rib last in the refrigerator?
It will last 5 to 7 days in the refrigerator. For best results, store with au jus or beef gravy drizzled over the top. This will help keep it moist.
What tools do I need to roast a prime rib?
You will need paper towels to pat the roast dry, a baking sheet with a roasting rack, aluminum foil, a cutting board and knife, and your oven to cook prime rib roast.
Best Way to Reheat a Prime Rib Roast
- Preheat your oven to 250°F.
- Add leftover rib roast to a roasting pan with leftover au jus, beef gravy, or beef stock, and cover with foil.
- Place in the oven for 10 minutes or until heated through.
Prime Rib Sauces
- Horseradish Sauce
- Au Jus
- Red Wine Reduction Sauce
- Garlic Butter Sauce
Use the sauces to make a fantastic Leftover Prime Rib Recipe!
Prime Rib Recipes
- Slow Cooked Prime Rib
- Sous Vide Prime Rib
- Air Fryer Prime Rib
- Instant Pot Prime Rib Roast
- Standing Rib Roast
- Smoked Prime Rib
See my guide to Roast Beef Cuts to find the best roast for your meal!
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4.71 from 121 votes
Boneless Rib Roast Recipe
My boneless prime rib roast recipe is easy, tender, and so delicious! A perfect holiday meal.
Prep Time5 minutes mins
Cook Time1 hour hr 40 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Prime Rib Recipes
Cuisine: American
Keyword: boneless prime rib, boneless prime rib recipe, boneless rib roast, boneless rib roast recipe
Servings: 8 servings
Calories: 774kcal
Author: Isabel Laessig
Equipment
Oven
Ingredients
- 4-6 lb. boneless prime rib roast
- 1 Tbsp. sea salt
- 1 tsp. black pepper
- OR our prime rib rub
- au jus
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
Preheat your oven to 450°F and pat your boneless rib roast dry with paper towels. Generously season your roast with sea salt and black pepper. Give it a good coating.
Place the roast fat-side up on a pan with a roasting rack. Add it to the oven and cook for 15 minutes at 450°F. Once 15 minutes is up, reduce the temperature to 325°F and cook for an additional 1 hour and 40 minutes (4 lb. roast).
Once time is up, move the beef to a cutting board and tent it with foil loosely. Allow it to rest for 15 minutes under the foil. After resting, carve the beef against the grain for best results. Serve, and enjoy!
Video
Notes
Boneless prime rib cooking time:
- 4 lb. roast: 15 minute sear + 1 hour 40 minutes cook time
- 5 lb. roast: 15 minute sear + 1 hour 45 minutes cook time
- 6 lb. roast: 15 minute sear + 1 hour 50 minutes cook time
Tips for cooking a perfect prime rib roast:
- Use a meat thermometer! This is a must for roast beef recipes, and especially for prime rib recipes, to achieve your perfect desired degree of doneness every time.
- Allow your roast to come to room temperature before placing it in the oven. This way, it will cook evenly throughout.
- Use a roasting pan with a rack so air can circulate around the whole roast.
- Let your roast rest! Once it’s done roasting, tent your beef with foil and let it sit for 15 minutes before carving.
- Slice against the grain. This is vital! The grain refers to the lines running through the beef. Slice against the grain for the most tender sliced prime rib.
Nutrition
Serving: 1serving | Calories: 774kcal | Protein: 51g | Fat: 62g | Saturated Fat: 25g | Polyunsaturated Fat: 29g | Cholesterol: 188mg | Sodium: 1015mg
- Author
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Isabel Laessig
Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!
» About Me
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About Isabel Laessig
Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!
» About Me
Reader Interactions
Comments
TROY OUNGST says
I made it. I was concerned and cooked it a bit longer. I wish I had not. It came out as Medium and not Medium Rare. But! it was awesome. I did make a few changes: I rubbed some Butter on it it and added some garlic. The crust was perfect and tasty. Oh, I did shake some Rosemary too.Reply
Em Beitel says
Troy, we're so glad you enjoyed it! Adding garlic butter and rosemary sounds delicious. Thank you for your comment!
Reply
Bill says
Nutritional information at end. It has serving size as 1g. Is this correct?
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Em Beitel says
Hi Bill! No, that's meant to be 1 serving out of 8, and not 1g! It's been corrected now. Thank you!
Reply
Patti says
I followed this recipe making a 10lb boneless prime rib and the results were amazing. Meat was so tender and juicy. Made for a stunning presentation at the dinner table. Thanks for a great recipe !Reply
Em Beitel says
That's awesome, Patti! Thank you so much for your wonderful comment and we're so glad you enjoyed it!
Reply
Rosemary says
Made this recipe last weekend, did not use salt and pepper,resorted to my Moms old secret for cooking beef. Smear all exposed meat surfaces with Guldens Spicy mustard,then roast,seals in all the juices. Cooking times were very accurate,result fabulous Prime Rib Roast!!!Em Beitel says
Wow, Rosemary, that's awesome! Thank you for sharing! Spicy mustard sounds like it makes a delicious rub for this prime rib recipe. We're so glad you enjoyed it!
Reply
Kristen says
The best and easiest! I looked for easy. These directions were perfect! And the meat turned out perfectly.
Reply
Em Beitel says
Thank you so much, Kristen! We're so glad you enjoyed it!
Reply
Patricia Comer says
I've been making Prime Rib for 30 years and your recipe is exactly the way I do it, so I know the one I make today will be tender, delicious, and full of flavor, especially with some homemade horseradish! I hope everyone follows your perfect recipe.Reply
Em Beitel says
Thank you so much, Patricia! That's wonderfully kind of you. Homemade horseradish is an excellent addition - we'll have to try that!
Reply
JoJo says
How long should I cook a 2 lb roast?
Reply
Em Beitel says
Hi JoJo! We haven't actually attempted anything smaller than a 3 lb. roast, but I do have some recommendations for you. First, it depends on what internal temperature you want for your beef, and you will absolutely need a meat thermometer. Check out our Prime Rib Temperature Chart for the different degrees of doneness and what temperature to look for. For medium rare I would say you want to roast it at about 15 minutes per pound. I would personally roast it for about 30 minutes, then check the internal temperature with a meat thermometer to either make sure it's at the temperature you want, or to check how much time it still needs. If you feel it needs more time, I would say leave it in for another 10 minutes before checking it again.
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Cheryl says
I need about 10 pounds of meat. If I cooked 2 5# roasts, would I sear them both for 15 minutes, then cook them both for 1 hour and 45 minutes? If one was 6 pounds and one was 4 pounds, could I pull one out 10 minutes early?Reply
Em Beitel says
Hi Cheryl! I can't tell you for sure whether you would pull one of the roasts out 10 minutes early or if this would be accurate for cooking two of them together. For this, I recommend using our temperature chart and a meat thermometer inserted into the thickest part of the roast to make sure the temperature reaches what you're looking for. Regardless, you would want to sear both as instructed in the recipe (the 15 minute sear would not change based on pounds).
Reply
Cathy says
This recipe made the best Prime rib I have ever made. I did add a pinch of bay leaf powder with my salt and pepper. Your recipe is perfect!!!!Reply
Em Beitel says
Thank you so much, Cathy! That is so awesome to hear!
Reply
CJ says
Made this tonight…my husband and I both absolutely loved it! Simple to make and very elegant ! We have a new Christmas week tradition!Reply
Em Beitel says
So glad you enjoyed it, CJ! This is one of our favorites and we're thrilled you and your husband loved it! Thank you for leaving us a comment!
Reply
Vincent Simone says
Thanks.
Worked out perfectly.Reply
Em Beitel says
Thanks so much, Vincent! We're so glad you enjoyed it!
Reply
Linda D Zuckerman says
if you want to serve the prime rib at medium rare, what temperature do you remove it from the oven before covering it with foil to rest? thank you for your anticipated response!linda
Reply
Em Beitel says
Hi Linda! If you want to serve it at medium-rare, remove it from the oven at 125°F. We have a prime rib temperature chart that will help out with some more info as well. Thank you for your question and enjoy!
Reply
Karen Halemano says
Came out perfect medium rare. Son in law enjoyed it.Reply
Em Beitel says
That's awesome, Karen! Thank you so much for your comment - we're so glad to hear it!
Reply
Cindy Robert says
AWESOME!!!!!!!!! You are THEE best! Thanks so much for helping me out this Thanksgiving 2022 with my Prime Rib! DELISHIOSO!!!!!!!Reply
Em Beitel says
This is so awesome, Cindy! We're so glad you enjoyed it! Have a great holiday season!!
Reply
Tom says
I'm looking at the cook times and after the 15 sear @ 450 it appears as though you add 5 minutes to cook time for each additional pound over 4#. So am I wrong in the thinking that a 10lb boneless prime rib should be cooked for approximately 2hrs 10 minutes? Also are the rub ingredients and quantities based on a 4# roast as well?
Reply
Em Beitel says
Hi Tom! Thank you for your question! That's right - 15 minute sear at 450, then I would say approximately a 2 hour 10 minute cook time at 325 for medium rare.
The rub quantities are based on a 5 pound roast (our smoked prime rib), but if you hover over the "6" in the quantity of the rib rub recipe, you can change the servings to be larger and it will automatically calculate the results for you.
Enjoy!Reply
Mike says
I just found a standing rib roast for $3.99 a pound bone in. I had the butcher cut it up take the bone part out and then tie it back up for me. I consider myself a good cook but I never make the standing rib roast. If you have a United groceries outlet close to you that's where I got it.
Reply
Em Beitel says
That's a great tip! Thanks, Mike! And, enjoy!
Reply
Cyndy says
This recipe finally gave me the ability to roast a RARE Boneless Rib Roast. Thank You so muchReply
Isabel Laessig says
This is wonderful to hear, Cyndy. I am so pleased you enjoyed it!
Reply
Mike Cooper says
Will this work for other types of beef roasts? I have a big rump roast. For other types of roasts I usually slice thin.
ThanksReply
Isabel Laessig says
Hi, Mike! Yes, it will work! You'll want to adjust the time slightly. Sear as instructed, but I would cook for about 1 hour and 53 minutes for a 6 pound bottom round/rump roast. Check at the 1 hour and 30 minute mark with a meat thermometer to make sure, as it might be done sooner than that.
Reply
