If you’re searching for the best Boneless Prime Rib Roast Recipe for Christmas, New Year's, or any special occasion, this tried-and-true method delivers tender, buttery-pink slices every single time.
I've been making this roast during the holidays and special occasions for as long as I can remember. With simple seasoning, low-and-slow roasting, and a reliable thermometer, it turns out perfect every time, making this recipe perfect for beginners.
Ready in: About 2 hours 15 minutes | Serves: 10-12 | Difficulty: Easy | Make-Ahead Friendly: Yes (dry-brine up to 24 hours)
This Boneless Prime Rib Roast turns out tender, juicy, and perfectly pink every time thanks to simple seasoning and low-and-slow roasting. It's ideal for Christmas, New Year's, and any special-occasion meal where you want a stunning holiday entrée with zero fuss.
Jump to:
- Why You'll Love This Recipe
- Main Ingredient Notes and Easy Substitutions
- Recipe Variations and Twists
- How to Make Boneless Prime Rib Roast (Step-by-Step)
- Serving Ideas
- Recipe FAQs
- Tips for Perfect Results Every Time
- Special Occasion Dessert Recipes That Pair Well with Prime Rib That You’ll Love
- Join the Conversation
- Recipe:
Why You'll Love This Recipe
- Holiday-worthy without fuss: A boneless prime rib looks fancy, but the technique is incredibly straightforward, like my recipes for Bacon Wrapped Beef Tenderloin, Beef Tenderloin with Gorgonzola, and Roasted Whole Beef Tenderloin. It’s perfect for Christmas dinner, New Year's Eve, or any special occasion.
- Melt-in-your-mouth texture: Slow-roasting at 300°F and proper resting keep every slice juicy and rosy from edge to edge.
- My decades of experience: I've been serving this roast to my family for years, and this version, like my New York Strip Roast, reflects what actually works in real home kitchens.
- Budget-friendly timing: Prime rib is often deeply discounted during the holidays, so I usually buy two, cook one, and freeze the other.
- Great leftovers: Sandwiches, sliders, salads, hash… they're all delicious with leftover prime rib.
Main Ingredient Notes and Easy Substitutions
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.
- Boneless Prime Rib Roast: A 5-pound boneless roast feeds 10-12 (½ pound per person), making it perfect for a crowd. Boneless is easier to carve and is often on sale during the holidays. Substitution: A bone-in standing rib roast works beautifully, too, just allow more cook time and be careful not to touch the bone with your thermometer.
- Olive Oil: Helps the seasoning adhere and encourages browning without overpowering the beef’s natural flavor. Substitution: Vegetable, canola, or pecan oil.
- Seasoning Blend: Kosher salt, black pepper, garlic powder, onion powder, and Italian seasoning create a savory crust without masking the meat's flavor. Substitution: Fresh chopped rosemary and thyme or your favorite steak seasoning.
- Kitchen Twine: Optional but highly helpful. It keeps the roast compact, which leads to even cooking and prettier slices.
Recipe Variations and Twists
- Garlic-Herb Prime Rib: Add fresh rosemary, thyme, and crushed garlic to the olive oil before rubbing.
- Peppercorn Crusted: Use freshly cracked tri-color peppercorns for a steakhouse-style crust.
- Smoked Prime Rib: Start the roast in a smoker at 225°F until it hits 110°F internally, then finish in a hot oven for a crisp crust.
- Reverse-Sear Version: Roast at 250°F until nearly done, then blast at 500°F for 10 minutes to crisp the exterior.
How to Make Boneless Prime Rib Roast (Step-by-Step)
- Score the Fat: Lightly cut crisscross lines into only the fat cap so it renders beautifully and grips the seasoning.
- Tie the Roast: Wrap kitchen twine around the roast every 1-2 inches to help it keep its shape.
- Oil the Roast: Rub the entire roast with olive oil.
- Season Generously: Mix the kosher salt, black pepper, Italian seasoning, garlic powder, and onion powder. Press evenly onto all sides.
- Prepare the Pan: Line a roasting pan or sheet pan with foil, add a rack, and place the roast fat-side up.
- Roast Low and Slow: Cook at 300°F for about 20 minutes per pound (approximately 1 hour 40 minutes).
*130-135°F = medium-rare (ideal). *Remove the roast 5-8°F before your target temp (carryover cooking will take it the rest of the way).
- Let It Rest: Tent with foil and rest for 20-30 minutes before slicing.
- Slice and Serve: Cut into ½-inch slices and serve with your favorite holiday sides.
Serving Ideas
- Serve it with classic holiday sides like Twice-Baked Mashed Potatoes or Parmesan Potatoes Au Gratin, Broccoli Cheese Casserole with Ritz Cracker Topping, or Southern Candied Sweet Potatoes.
- Elegant sauces, such as horseradish sauce, au jus, or simple pan drippings, are perfect to serve on the side.
- Or, set it out as part of your New Year's Eve menu, with Black Eyed Peas and Collard Greens; it's a guaranteed show-stopper.
Recipe FAQs
A boneless prime rib roast may also be labeled as a rib roast, beef rib roast, or boneless standing rib roast. All refer to the same tender, well-marbled cut from the beef rib section.
Yes. Tying the prime rib roast helps it keep its shape, cook evenly, and slice neatly, but it's optional. The roast will still taste great without twine; it just may look less uniform.
Yes. A bone-in prime rib roast works well but takes longer to cook. Keep the thermometer away from the bone, and ask your butcher to remove and re-tie the bones for easier carving.
Rest the boneless prime rib roast for 20-30 minutes. This allows the juices to redistribute, which helps every slice stay tender, juicy, and evenly pink.
Remove the kitchen twine, then slice the boneless prime rib roast against the grain using a sharp carving knife. Cut ½-inch slices for serving, or thinner slices for sandwiches or larger groups.
Store leftover boneless prime rib roast in an airtight container in the refrigerator for 3-4 days. Cool it for no more than two hours at room temperature before refrigerating.
Yes. Wrap leftover boneless prime rib roast tightly in foil and place it in a freezer-safe bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheat leftover boneless prime rib roast at 250°F with a splash of broth or au jus. Cover the meat with foil and warm it gently until it’s heated through, keeping it tender and juicy.
Yes. Season the boneless prime rib roast up to 24 hours in advance and refrigerate it uncovered. This dry-brining step enhances flavor, improves browning, and helps the roast cook more evenly.
Tips for Perfect Results Every Time
- Dry-brine when possible: Salt the roast 24 hours in advance for a steakhouse-quality result.
- Use a leave-in probe thermometer: Essential for accuracy and avoiding overcooking.
- Rotate the pan halfway through: Prevents uneven browning from hot spots.
- Remove early: Pull the roast 5-8°F before your target temperature to account for carryover cooking.
- Slice with a sharp carving knife: Clean, confident cuts protect the texture.
Special Occasion Dessert Recipes That Pair Well with Prime Rib That You’ll Love
Check out my collection of over 80 top-rated quick-and-easy dessert recipes if you would like some more ideas.
Join the Conversation
Did you make this Boneless Prime Rib Roast? Please leave a star rating and a comment, telling me how it turned out, share your holiday menu, or let me know if you tried one of the variations. I love hearing from you!
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Boneless Prime Rib Roast Recipe
Equipment
- Roasting pan with rack
- Meat thermometer (instant-read or leave-in probe)
Ingredients
- 5 pound boneless prime rib roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Score the Fat – Lightly cut crisscross lines into the fat cap. Only the fat, not the meat. This will help the fat render and give the seasoning something to cling to.
- Tie the Roast – Tie the roast with kitchen twine every 1-2 inches. This will help it keep its shape and cook evenly.
- Add the Olive Oil – Rub the entire roast with olive oil.
- Season the Roast – Mix the salt, pepper, Italian seasoning, garlic powder, and onion powder. Sprinkle it all over the roast and gently press so the seasoning sticks.
- Set Up the Pan – Line a roasting pan or baking sheet with foil, then place a rack on top. Set the roast on the rack.
- Roast at 300°F – Preheat the oven to 300°F and roast the prime rib for about 20 minutes per pound. Check the internal temperature with a meat thermometer: 130-135°F = medium-rare (ideal for prime rib). Remove the roast once it reaches your preferred doneness.
- Let It Rest – Tent the roast loosely with foil and let it rest for 20-30 minutes. This helps the juices redistribute and keeps the meat tender.
- Slice and Serve – Slice the roast against the grain into even pieces. Serve with your favorite sides.
Sharon Rigsby
I love this recipe for special occasions. It’s so easy, and the oven does all of the hard work!