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Now, I know Prime Rib can be an intimidating meal to prepare for company. But trust me when I say this recipe is SO easy, you can’t go wrong! It is a cut of meat that feeds a lot of people and I promise you that you can do it! This Slow Roasted Boneless Prime Rib with Au Jus and Horseradish recipe is everything you could want in a special meal with a lot of different options to make it truly your own. It’s is perfect for Christmas, or even Thanksgiving (or Friendsgiving) if you’re not a turkey person! A lot of the preparation is done beforehand and the Prime Rib is slow roasted for hours so you can enjoy yourself when everyone arrives. People are going to leave your home content with full bellies and so impressed at your skill!
Why You’ll Love Boneless Prime Rib
This dinner is a unique and special meal that is here to make memories. This cut of meat is so tender and juicy. The marbling of the meat adds so much to the flavor. It is slow roasted for hours, filling up your home with the wonderful savory smells that will get everyone so excited for the meal to come! Then you top the Prime Rib with the perfectly seasoned au jus that has been simmering for hours or the spicy horseradish. Now, I know I make my au jus a bit differently but just trust the process! This meal will be one your friends and family will think of for years to come!
How To Prepare
Prep your Prime Rib
Liberally cover your roast with kosher salt and pepper. Let it sit in the fridge, uncovered, for 12-24 hours. Salt brining it is key. It tenderizes and makes it more flavorful while also helping retain moisture. I recommended to salt brine for 24 hours. If you don’t have that much time, I’ve had great results with 12 hours. Make sure you let the Prime Rib get to room temperature for 2-3 hours before cooking and use a meat thermometer for accurate cook times.
While your Boneless Prime Rib gets to room temperature, start preparing your Au Jus.
- Regular Searing Option
- Preheat a pan on high for 2-3 minutes. Lower heat to medium high.
- Add some olive or avocado oil.
- Sear it on all sides until perfectly browned. About 10-15 minutes.
- Place your Prime Rib on your roasting rack and for the slow roasted option, cook at 250℉ in the middle rack of the oven for 24-26 minutes/lb. For a medium rare cook, you want it to reach 118℉-120℉ (it will continue to raise about 5-10 more degrees while resting). This will take about 4-5 hours. Let it rest 20-30 minutes.
- Reverse Searing Option
- For reverse searing you will be searing at the end instead of the beginning. Place your room temperature Prime Rib on a roasting rack at 250℉ in the middle rack of the oven for 24-26 minutes/lb. For a medium rare cook, you want it to reach 118℉. Let rest for 20-30 minutes.
- At this point you can either: Crank the heat up to 475°F-500°F and put it back in the oven until it develops a golden crust, about 6-10 minutes. OR Preheat a pan on high for 2-3 minutes. Lower to medium high. Add olive or avocado oil. Sear all sides until perfectly browned, about 10-15 minutes.
Au Jus
- Rub the bones and short rib with the tomato paste and roast at 400°F for 10-12 minutes.
- Add your shallots and onions to a heavy pot with a bit of olive oil. Let them caramelize on medium low heat for about 45 minutes, stirring frequently. Add white miso paste, soy sauce, red wine, fresh parsley, peppercorns, garlic head,celery ribs, carrot and 8 cups water to the heavy pot and simmer for 2-4 hours while your roast cooks. Add water as needed. Strain.
Horseradish
- Mix the ingredients and store in the fridge until ready to use. I like to serve the horseradish in little ramekins next to the Prime Rib.
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Substitutions and Variations
Substitutions
- If you prefer a gravy over Prime Rib with Au Jus and horseradish, you can always use the drippings mixed with flour and beef broth to make an excellent gravy.
- You can use an alcohol-free red wine or just use beef broth for the au jus if preferred.
Variations
- Quicker Variation: If you need it done faster, you can roast it at 300°F. The cook times will be about 18-20 minutes per pound for rare/med rare, which I recommend. Use a meat thermometer and cook longer for different temps (listed in the directions). Always remember it will continue to cook 5-10° while resting.
🔥Chef Nadia’s Tip🔥
- Using a meat thermometer is the absolute best way to make sure you reach the right temperature. I do recommend going by a thermometer VS just the timing chart for accuracy. Look at my Common Questions Section for recommendations.
- Salt brining it is key because it tenderizes it and makes it more flavorful. It also helps it retain moisture. It is recommended to salt brine for 24 hours which I do most of the time. If you don’t have that much time, I have had great results with a 12 hour salt brine.
- Make sure you let the roast sit at room temperature for about 2 hours so that it cooks correctly!
- For a perfect medium rare prime rib, you want it to be at an internal temp of 130-135°F. I like to cook my ribeye to 120°F and then pull it out of the oven because it will continue to raise about 5-10 more degrees while resting.
- Letting it rest 20-30 min is KEY before slicing.
- If you are roasting at 300°F you want to cook it for 18-20 minutes/lb for rare/med rare, which I recommend.
- My preferred method the slow roasted Prime Rib at 250°F for 24-26 min per lb.
The Perfect Pairings
Common Questions about Boneless Prime Rib
A good rule of thumb for Prime Rib is to have about 1 lb per person.
For a beautiful slow roasted Prime Rib cook at 250°.
Rare: 120–125°F, with a red interior that may be pink around the edges.
Medium rare: 130–135°F, with a pink interior and a deeper, almost red center.
Medium: 135–140°F, with a uniformly colored mauve interior.
Well done: 145°F or higher, with a brown interior and no pink.
This can be personal preference but most people, including myself, think thin slices are better! The sauce distribution is better and the meat is extra tender when sliced thin!
I like to have the thermometer in the oven while cooking so I can monitor it so using an oven-safe one is the way to go for this. You can use the ThermoPro Digital Cooking Thermometer or for a wireless option that you check on your phone you can get this Wireless Meat Thermometer.
Sure! This horseradish pairs so well with the Prime Rib and you can actually keep the prepared it in a sealed container for up to three months.
Yes, can use an alcohol-free red wine or just use beef broth instead.
Salt brine the fridge for 12-24 hours, let get to room temp.
Choose between the regular searing option or the reverse searing option.
Rest for 30 minutes before carving and enjoy!
Prime Rib
Equipment
- 1 Roasting Pan
- 1 Skillet if using the sear on stovetop option
- 1 heavy pot for au jus
Ingredients
Prime Rib
- 8-10 lb ribeye roast
- Kosher salt
- Black pepper to taste
- avocado oil, or olive
Au Jus
- 4 beef bones
- 4 short ribs
- 4 oz tomato paste
- 2 shallots, sliced
- 1 large onion, sliced
- 1 ½ tbsp white miso paste
- 2 tbsp soy sauce
- 1 ½ cup red wine
- 1 bunch parsley, whole
- 2 tbsp peppercorns
- 1 garlic head, whole
- 2 celery ribs
- 1 large carrot
- 8 cups water
Creamy Horseradish
- ¾ cup sour cream
- 3 tbsp prepared horseradish
- ½ tsp worcestshire sauce
- ½ tsp red wine vinegar
- 3 tbsp mayo
Prepared Horseradish
- 1 horseradish root, about 4-6 inches, grated
- 2 tbsp red wine vinegar
- 3-4 tbsp water
- ¼ tsp salt
Instructions
Prime Rib
- Liberally cover your roast with kosher salt and pepper. Let it sit in the fridge, uncovered, for 12-24 hours. Let it get to room temperature for 2-3 hours before cooking. While your Prime Rib gets to room temperature, start preparing your Au Jus.
Regular Searing Option
- Preheat a pan on high for 2-3 minutes. Lower heat to medium high.
- Add some olive or avocado oil.
- Sear it on all sides until perfectly browned. About 10-15 minutes.
- Place it on your roasting rack and roast at 250℉ in the middle rack of the oven for 24-26 minutes/lb. For a medium rare cook, you want it to reach 118℉-120℉ (it will continue to raise about 5-10 more degrees while resting). This will take about 4-5 hours. Let it rest 20-30 minutes.
Reverse Searing Option
- For reverse searing you will be searing at the end instead of the beginning. Place your room temperature Prime Rib on a roasting rack at 250℉ in the middle rack of the oven for 24-26 minutes/lb. For a medium rare cook, you want it to reach 118℉. Let rest for 20-30 minutes.At this point you can either:Crank the heat up to 475°F-500°F and put it back in the oven until it develops a golden crust, about 6-10 minutes.Preheat a pan on high for 2-3 minutes. Lower heat to medium high. Add some olive or avocado oil. Sear it on all sides until perfectly browned, about 10-15 minutes.
Au Jus
- Rub the bones and short rib with the tomato paste and roast at 400°F for 10-12 minutes.
- Add your shallots and onions to a heavy pot with a bit of olive oil. Let them caramelize on medium low heat for about 45 minutes, stirring frequently.
- Add the rest of your ingredients to the heavy pot and simmer for 2-4 hours while your roast cooks. Add water as needed. Strain.
Horseradish
- Mix the ingredients.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
