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Now, I know slow roasted Boneless Prime Rib can be an intimidating meal to prepare for company. But trust me when I say this recipe is SO easy, I promise you that you can do it! So much of the prep work gets done beforehand. Then when your company arrives, your house smells amazing, and your prime rib has been slow-roasting for hours with the savory au jus simmering away on the stove, and let’s not forget the horseradish 🤤. There really is nothing more comforting than that!
Table of Contents
Why You’ll Love Boneless Prime Rib
This cut of meat is great because it feeds so many people. It is marbled with fat, so already tender and juicy. But then you salt brine and slow roast it for hours, which makes it even more tender and juice! Top the slow roasted prime rib with the au jus and horseradish – this meal will be one your friends and family will talk about for years to come! It’s perfect for Christmas, or even Thanksgiving (or Friendsgiving) if you’re not a turkey person! Great food and even better memories.
Prep Like a Pro
Prime Rib Prep:
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. Just don’t skip this step.
Let the Prime Rib get to room temperature for 2-3 hours before cooking. You will have two searing options in this recipe. I prefer the reverse sear.
Salt brine the fridge for 12-24 hours, let get to room temperat.
Choose between the regular searing option or the reverse searing option.
Rest for 30 minutes before carving and enjoy!
Au Jus Prep:
Start the prep for the au jus early. You will need to start at least 3 hours beforehand. 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. You can do this ahead.
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🔥Chef Nadia’s Tip🔥
- 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 beforehand. Having the roast at an even temperature helps it cooks correctly!
- For a perfect medium-rare prime rib, your internal temp should be 130°F-135°F. I cook my ribeye till it reaches 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 minutes is KEY before slicing.
- Temperature times for rare to medium/rare:
- 300°F: 18-20 minutes/lb
- 250°F: 24-26 min/per lb
- Internal Temps: I recommend using a meat thermometer vs using the timing chart for accuracy.
- Rare: 120–125°F – red interior fading to pink at edges
- Medium rare: 130–135°F – pink color with nearly red center
- Medium: 135–140°F – mauve throughout
- Well-done: 145°F or higher – brown, no pink
Substitutions and Variations
- Substitutions
- If you like your boneless prime rib with gravy over 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.
The Perfect Pairings
Start your night off with a Milky Dirty Martini 🍸 Then move into your dinner with this amazing Boneless Prime Rib paired with a creamy Potato Puree and a fresh Butter Lettuce Salad. End your night with a Passion Fruit Panna Cotta.
Boneless Prime Rib: Questions Answered
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.
Prime Rib
Equipment
- 1 Roasting Pan with rack
- tongs
- 1 Skillet if searing on the stovetop
- baking sheet with aluminum foil
- 1 large heavy bottom pot for au jus
- strainer
- Bowl
Ingredients
Prime Rib
- 8-10 lb ribeye roast
- kosher salt, to taste
- black pepper, to taste
- avocado oil, for searing
Au Jus
- 4 beef bones
- 4 short ribs
- 4 oz tomato paste
- 1 tbsp olive oil
- 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, + more as needed
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
Salt Brine and Room Temp
- At least 14 hours before roasting: Liberally cover your roast with kosher salt and pepper. Let it sit in the fridge, uncovered, for 12-24 hours. Bring to room temperature for 2-3 hours before cooking.
Au Jus
- At least 3 hours before serving: Preheat your oven to 400°F.
- Rub the bones and short rib with the tomato paste and place on a baking sheet with aluminum foil. Roast for 10-12 minutes.
- To a large heavy pot, add a little olive oil, shallots and onions Let them caramelize on medium-low heat for about 45 minutes, stirring frequently.
- When the shallots and onions are caramelized, add white miso paste, soy sauce, red wine, parsley bunch, peppercorns, garlic head, celery ribs, large carrot and 8 cups of water. Let simmer for 2-4 hours while your roast cooks. Add water as needed. Strain.
Horseradish
- Mix together ingredients for either the creamy or regular horseradish. Store in an airtight container in the fridge. You can do this days beforehand.
Slow Roasted Prime Rib
- Position your oven rack to the center of the oven. Preheat the oven to 250℉.
- Regular Searing Option:
- Preheat a pan on high for 2-3 minutes. Lower heat to medium-high.
- Add avocado oil. Sear your prime rib on all sides until perfectly browned. This should take about 10-15 minutes.
- Transfer to a roasting rack that is inside a roasting pan. Put the roasting rack in the oven on the middle rack. For medium-rare (suggested) roast the Prime Rib for 24-26 mins/lb until it reaches 130°F–135°F (I pull mine out around 120℉, it continues cooking while resting).See the notes below for other temperatures.
- Let rest for 30 minutes before slicing.
- Reverse Searing Option:
- Skip the initial sear. Place your room temperature prime rib straight on a roasting rack inside of a roasting pan. Put this in the oven on the middle rack. For medium-rare (suggested) roast the Prime Rib for 24-26 mins/lb until it reaches 130°F–135°F (I pull mine out around 120℉, it continues cooking while resting).
- Let rest for 30 minutes before slicing.
- Once it is done resting, 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 avocado oil and sear on all sides until browned, about 10-15 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
