Let’s talk about that one dish that feels like a big deal but is secretly low-effort perfection: recipe for rib roast boneless style. If you’ve ever stared down a giant cut of beef wondering “Is this going to turn out right?” — I see you. Whether it’s your first time hosting a holiday dinner or you’re just in the mood for a fancy meal with half the stress, this recipe is for you. I’ve made this boneless rib roast more times than I can count — birthdays, Christmas, even once for a random Tuesday when I just needed a win. It’s bold, juicy, crusty on the outside, tender inside, and totally beginner-friendly. Let’s make you the star of dinner without breaking a sweat.
Ingredients You’ll Need
Here’s what makes this roast a showstopper — and everything is super simple:
- 5 pounds beef prime rib, boneless (double seasonings if larger)
- Sea salt, to taste
- 2 teaspoons black pepper, freshly ground
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon fresh thyme
- 8 garlic cloves, minced (yes, go bold)
- ¼ cup olive oil
- Horseradish, for serving (optional but so good)
Quick note: Prime rib and rib roast are often used interchangeably. The big difference here is that this version is boneless, which means easier slicing and slightly quicker cooking!
Why This Rib Roast Boneless Recipe Works Every Time
- No bone, no problem: A boneless roast is easier to carve and cooks slightly faster.
- Crust goals: That garlic-herb rub crisps up into a flavorful crust you’ll want to snack on before carving (try to resist).
- Oven-roasted simplicity: No smoker, no special equipment. Just your oven and a little confidence.
Step-by-Step Instructions
1. Bring the Roast to Room Temp
Let your roast hang out on the counter for about 1 hour before cooking. Sprinkle sea salt all over, loosely cover with plastic wrap, and let it do its thing.
Why? Cold meat cooks unevenly. Starting at room temp = perfect doneness throughout.
2. Preheat Like You Mean It
Adjust your oven rack so the roast will sit right in the center. Preheat to 500°F — yep, we’re starting hot.
3. Make the Flavor Paste
In a small bowl, mix:
- 1½ tsp salt
- All the pepper, rosemary, thyme, garlic, and olive oil
It’ll be thick and aromatic — like herbaceous magic.
4. Prep the Meat
Pat the roast dry with paper towels (this helps that crust form). Rub the seasoning paste all over, like a spa treatment. Really get in there.
Place your boneless roast on a rack inside a cast iron or roasting pan.
5. Blast Then Roast
- Bake at 500°F for 15 minutes to sear the outside.
- Then lower to 325°F and roast until your desired doneness:
- Rare: 120°F (about 10–12 min/lb)
- Medium Rare: 130°F (13–14 min/lb)
- Medium: 140°F (14–15 min/lb)
- Medium Well: 150°F
PRO TIP: Use a meat thermometer. It’s your best friend here. Pull it out 5–10 degrees before your target temp — it’ll keep cooking as it rests.
6. Let It Rest (You Too)
Tent with foil and let the roast rest for 30 minutes. This is non-negotiable — it lets the juices redistribute so you don’t lose that tenderness when slicing.
7. Carve & Serve
Slice against the grain, about ½ inch thick. Serve with horseradish if you like a little zing!
Tips & Variations
- No roasting rack? Ball up some foil to lift the roast slightly. It works in a pinch.
- Dried herbs instead of fresh? Go for it — use about ⅓ less.
- Worried about salt? Don’t be shy — the meat is thick, and you need bold seasoning to reach the center.
- Serving a crowd? Double the recipe and use a roasting pan that gives some breathing room around the meat.
A Little Backstory (From My Kitchen to Yours)
The first time I made a rib roast, I was convinced I’d ruin it. I followed the instructions, paced nervously by the oven, and practically cheered when the thermometer hit 130°F. That roast fed eight happy (and slightly tipsy) guests — and turned me into a believer. It’s been a go-to ever since.
Now it’s your turn.
Boneless Cross Rib Roast Recipe
Use it for: Highlighting a flavorful, herb-crusted weekday roast.
Internal Links to Include:
- Mention that if the reader is looking for a special holiday centerpiece, they should try the Boneless Standing Rib Roast with Herb Butter.
- Suggest that for a richer, more marbled cut, the Boneless Ribeye Roast with Garlic Butter is a great choice.
- Introduce the Garlic and Herb Boneless Rib Roast as a simpler, no-fuss alternative.
FAQs of recipe for rib roast boneless
Can I make this rib roast boneless ahead of time?
Yes! Season it the day before, wrap tightly, and refrigerate. Bring to room temp before roasting.
What can I use instead of fresh rosemary and thyme?
Dried herbs work great — use 1 teaspoon rosemary and ½ teaspoon thyme.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat gently in the oven or enjoy cold in sandwiches (seriously — so good).
recipe for rib roast boneless
Equipment
- Cast Iron Skillet
- Mixing Bowl
- Meat Thermometer
Ingredients
- 5 pounds Boneless Rib Roast
- 1/2 cup Unsalted Butter softened
- 2 tbsp Fresh Parsley chopped
- 1 tbsp Fresh Sage chopped
- 4 cloves Garlic minced
- 1 tbsp Kosher Salt
- 1 tsp Black Pepper freshly ground
Instructions
- Preheat your oven to 450°F (232°C).
- In a mixing bowl, combine softened butter, chopped parsley, chopped sage, minced garlic, kosher salt, and freshly ground black pepper to create the herb butter.
- Pat the boneless rib roast dry with paper towels. Rub the herb butter mixture all over the roast, ensuring it’s evenly coated.
- Place the roast fat-side up in a cast iron skillet.
- Roast in the preheated oven for 15 minutes to develop a crust.
- Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 35 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove the roast from the oven and let it rest for 15 minutes before slicing to allow the juices to redistribute.