A foolproof method for cooking a tender and succulent boneless prime rib, perfect for holidays and special occasions.
Ingredients
Scale:
Boneless prime rib roast (about 4 to 5 pounds for 6-8 servings)
2 tablespoons of salt
1 tablespoon of freshly ground black pepper
5 cloves of garlic, minced or 1 tablespoon of garlic powder
2 tablespoons of fresh rosemary, chopped
2 tablespoons of fresh thyme, chopped
3 tablespoons of olive oil or melted butter
Optional: Flavorful prime rib marinade with red wine, soy sauce, and a hint of lemon juice
Instructions
Remove the boneless prime rib from the refrigerator about 2-3 hours before cooking to allow it to reach room temperature.
Trim excess fat if necessary, leaving a thin layer for flavor.
Pat the roast dry with paper towels to ensure the seasoning adheres well.
Create a seasoning rub by mixing salt, pepper, garlic, rosemary, and thyme with olive oil or butter. Rub the mixture generously over the roast.
Preheat your oven to 250°F (120°C).
Place the seasoned roast on a rack in a roasting pan, fat side up.
Roast the meat in the oven for about 25 minutes per pound, or until the internal temperature reaches 120°F (49°C) for medium-rare.
For a perfect crust, remove the roast from the oven at 120°F, let it rest for 20-30 minutes, and then sear it in a preheated 500°F (260°C) oven for 7-10 minutes.
Allow the roast to rest for at least 20 minutes before slicing, covering it loosely with aluminum foil.
