Boneless Prime Rib Roast Recipe

A slice of boneless prime rib roast on a plate with mashed potatoes and asparagus.

5 from 1 vote

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 an impressive yet easy holiday main dish that’s ideal for Christmas, New Year’s, or any special celebration.

Prep Time15

Cook Time1 40

Resting time30

Total Time2 25

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 695kcal

Author: Sharon Rigsby

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.

Notes

Note: I always use a leave-in probe thermometer when roasting prime rib because it allows me to monitor the internal temperature without opening the oven, which helps maintain consistent heat and prevents overcooking.

I also recommend removing the roast from the oven when it's about 5–8°F below your target temperature, because the temperature will continue to rise while it's resting (this is called carryover cooking).

Dry-brine when possible: Salt the roast 24 hours in advance for a steakhouse-quality result.

Rotate the pan halfway through: Prevents uneven browning from hot spots.

Slice with a sharp carving knife or an electric knife. Clean cuts protect the texture.

Nutrition