If you’ve ever stared at a beautiful boneless rib roast at the butcher counter and thought, “That looks amazing, but I have no idea what to do with it,” you’re not alone. Big roasts can feel a little intimidating, especially when you’re trying to time dinner around hungry guests or curious kids asking, “Is it ready yet?”

But here’s the good news: this boneless standing rib roast is surprisingly low-effort, wildly flavorful, and practically guaranteed to earn you applause—or at least some blissful, meaty silence at the table.

So whether you’re hosting the holidays or just want to feel fancy on a Sunday, this recipe is your golden ticket to stress-free success.

Why You’ll Love This Boneless Standing Rib Roast

• Big flavor, little effort – No searing, no flipping, no sweating.
• Herb-packed compound butter – Because butter makes everything better.
• Perfect for gatherings – Slice it thick or thin; it’s a crowd-pleaser either way.
• Flexible timing – Works like a charm whether you’re making a 3-pounder or a 5-pounder.

Ingredients

Here’s what you’ll need to make the magic happen:

• ▢ 3–4 pound boneless rib roast
• ▢ 4 tablespoons unsalted butter, softened
• ▢ 4 garlic cloves, finely chopped or grated
• ▢ ½ cup fresh parsley leaves, finely chopped
• ▢ 5–6 fresh sage leaves, finely chopped
• ▢ 2 teaspoons Kosher salt
• ▢ 1 teaspoon coarsely ground black pepper

Pro tip: Let the roast sit out for a bit before cooking so it’s not fridge-cold—this helps it cook more evenly.

Step-by-Step Instructions

1. Preheat and prep:
   Preheat your oven to 500°F. Yes, it sounds wild, but trust the process.
   Meanwhile, let your roast sit at room temp for 30–60 minutes.
2. Make the compound butter:
   In a small bowl, mix softened butter, garlic, parsley, sage, salt, and pepper. It should look like herby magic.
3. Dry and slather:
   Pat the roast super dry with paper towels (this is important for that crusty edge). Then rub the herb butter all over like you’re giving it a spa treatment—top, bottom, sides, the whole shebang.
4. Roast hot and fast (then slow and steady):
   Place the roast fat-side up in a cast iron skillet or roasting pan.
   Roast at 500°F for 15 minutes, then lower the temp to 325°F and continue roasting for 45–50 minutes—or until a meat thermometer reads 125°F in the thickest part for medium-rare.
   (Rule of thumb: 13–14 minutes per pound.)
5. Rest like it’s on vacation:
   Pull the roast from the oven and let it rest for at least 15 minutes before slicing. This keeps it juicy and tender.
6. Slice and serve:
   Cut into ½-inch slices and serve it up with your favorite sides. (I’m partial to roasted garlic mashed potatoes and a glass of something red.)

Tips & Tricks

• No sage? Sub in thyme or rosemary.
• Want it medium or more done? Aim for 130–135°F internal temp before resting.
• Make ahead tip: You can prep the herb butter and rub it on the roast a day in advance. Just wrap it up and chill, then bring to room temp before roasting.
• No meat thermometer? I highly recommend getting one—but in a pinch, press the meat: medium-rare will feel firm but with a bit of give.

Boneless Ribeye Roast with Garlic Butter

Use it for: Impressing guests with minimal effort.

Internal Links to Include:

• Point readers toward the Standing Rib Roast for a more traditional holiday roast presentation.
• Suggest the Cross Rib Roast for a more economical, slow-roasted option.
• Introduce the Boneless Rib Roast with Garlic and Herbs as a beginner-friendly choice.

FAQs

Can I make this ahead of time?
Absolutely! Prep the butter and slather it on a day ahead. Roast when ready.

Can I freeze leftovers?
Yes—wrap slices tightly in foil or store in an airtight container. Freeze up to 2 months.

Can I use a bone-in roast?
You can! Just increase the cooking time slightly—bone-ins take longer to cook.

What should I serve this with?
Try creamy mashed potatoes, roasted Brussels sprouts, or a crisp green salad.

Do I really need to rest the meat?
Yes! Don’t skip this step—resting locks in the juices so your slices aren’t dry.

Boneless Standing Rib Roast with Herb Butter

Print Recipe

This boneless standing rib roast is slathered with a flavorful herb butter and roasted to perfection, making it an impressive yet easy main course for any special occasion.

Course Main Course

Cuisine American

Keyword Beef, Holiday

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 6 people

Calories 749

Equipment

• Cast Iron Skillet
• Mixing Bowl
• Meat Thermometer

Ingredients

• 4 pounds Boneless Rib Roast
• 4 tablespoons Unsalted Butter softened
• 4 cloves Garlic finely chopped or grated
• 0.5 cup Fresh Parsley Leaves finely chopped
• 5 leaves Fresh Sage Leaves finely chopped
• 2 teaspoons Kosher Salt
• 1 teaspoon Coarsely Ground Black Pepper

Instructions

• Preheat your oven to 500°F (260°C). Let the roast sit at room temperature for 30–60 minutes.
• In a small bowl, mix softened butter, garlic, parsley, sage, salt, and pepper to create the herb butter.
• Pat the roast dry with paper towels. Rub the herb butter all over the roast, covering all sides.
• Place the roast fat-side up in a cast iron skillet or roasting pan.
• Roast at 500°F (260°C) for 15 minutes. Then reduce the oven temperature to 325°F (163°C) and continue roasting for 45–50 minutes, or until a meat thermometer reads 125°F (52°C) for medium-rare.
• Remove the roast from the oven and let it rest for at least 15 minutes before slicing.
• Slice into ½-inch slices and serve with your favorite sides.

Notes

Feel free to substitute sage with thyme or rosemary. For medium doneness, aim for an internal temperature of 130–135°F (54–57°C) before resting. Preparing the herb butter a day in advance can enhance the flavor. Resting the meat is crucial to retain its juices.