Boneless Rib Roast Recipe (2024)

FAQs

How long do you cook a boneless prime rib at 350? ›

Butchery: Both rib roast and prime are primal cuts of beef; however, prime rib recipes call for the cut to remain whole, whereas a butcher typically divides a rib roast into individual ribeye steaks. The rib roast is generally a boneless cut of meat, while prime rib comes with the bone still in it.

Season boneless rib roast on all sides with salt and pepper. Place on a roasting rack, fat side up; roast for 15 minutes. Reduce heat to 325°F163°C and continue roasting approximately 2 1/4 hours for medium (when thermometer registers 135-140°F58-60°C before resting) or until desired doneness.

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!

Cooking prime rib per pound can vary based on different factors such as desired doneness, oven temperature, and the specific cut of meat. As a general guideline: - For rare: Cook at 325°F (163°C) for about 15-20 minutes per pound. - For medium-rare: Cook at the same temperature for roughly 20-25 minutes per pound.

If the roast is part of a holiday buffet, estimate that your guests will eat about half a pound per person. If it is the main course for a sit-down dinner, plan on one pound per person or one rib for every two diners.

Commonly found at steakhouses, rib roasts and prime rib are two of the most luxurious and expensive cuts of beef. Both rib roast and prime rib come from the ribs of the cow, but one difference is that the whole rack of ribs makes up a standing rib roast, while only the ribs near the loin are cut and sold as prime rib.

Overcooking the Prime Rib

That's why prime rib is so expensive: it's a huge piece of extremely good beef. Therefore, it's important not to cook it beyond medium-rare. Going past that temperature means the roast will no longer be tender.

Buying Bone-in or Boneless

I prefer to purchase prime rib with the bones still attached. While I do cut the bones off, I've found that bone-in rib roasts have more real-estate and are less trimmed down. I like this, because I get more control over prepping my roast.

What is another name for boneless rib roast? ›

Prime rib goes by several different names such as Boneless Ribeye Roast, Bone-in Ribeye Roast, Standing Rib Roast, Boneless Rib Roast, Boneless Prime Rib, Beef Bone-in Rib Roast, or any combination of those names.

How long does it take to cook boneless prime rib? One of the advantages of a boneless rib roast is the shorter cooking time. On average, it takes about 12 minutes per pound to cook it to medium-rare. A bone-in roast typically takes 15 minutes per pound.

This will allow the meat to cook more evenly. Preheat the oven to 450°F. Pour 1-2 cups of water or beef broth in the bottom of a roasting pan. As the fat from the roast drips into the pan as it cooks, this will prevent it from burning in the bottom of the pan.

Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

A prime rib roast is the same as a boneless ribeye roast, only the bones have been cut away. I find cooking a boneless ribeye roast much easier than a standing rib. If you want a prime rib roast, this is the same cut, but no bones and it cooks faster!

A thermometer is the only way to guarantee perfectly cooked meat, and a good instant read thermometer is the best one for the job. Aim for 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting).

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!

For optimal flavor and texture, cook prime rib to medium rare or an internal temperature of 130-135 degrees F. Ideally, you want to remove the meat from the oven or grill when the temperature reaches 120-125 degrees F (rare) and let it rest for about 20 to 30 minutes before slicing.