Perfect Boneless Prime Rib Roast
Servings: 10
Calories: 676kcal
Boneless prime rib roast has a rich beefy flavor and tender texture. The right amount of marbling takes this roast to new heights. Follow the steps to make this roast perfect every time.
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Equipment
Ingredients
- 5 pounds boneless prime rib roast
- Kosher salt
- Freshly ground black pepper
Instructions
24 Hours Before Roasting
- Using a sharp knife, cut through the roast’s fat cap in a 1-inch crosshatch pattern, being careful not to cut into meat.
- Season roast with 2 tablespoons kosher salt over the entire roast including into the crosshatch cuts. Refrigerate roast, uncovered, for at least 24 hours.
5 Hours Before Serving
- Remove roast from the refrigerator and let stand 30 minutes to 1 hour or until room temperature.
- Adjust oven rack to lower-middle position and preheat oven to 250 degrees F.
- Place roast, fat side up, on a rack set in a large roasting pan. Season roast with black pepper. Roast 3 to 3-1/2 hours or until a meat themometer registers 115 degrees for rare, 120 degrees for medium-rare, or 125 degrees for medium.
- Remove roast from the oven and tent loosely with aluminum foil. Let rest for about 30 minutes.
- Meanwhile, prepare the au jus, if using.
- Set oven temperature to broil. Return the roast to the oven and broil, about 5 minutes, or until the fat cap is evenly browned.
- Transfer roast to a carving board. Slice meat into cut into 3/4-inch-thick slices. Serve with au jus and side dishes.
Nutrition
Calories: 676kcal | Protein: 31g | Fat: 60g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 26g | Cholesterol: 137mg | Sodium: 101mg | Potassium: 501mg | Calcium: 17mg | Iron: 3mg