Boneless prime rib eye roast is often served in fine restaurants. Learn how to easily achieve a melt-in-your-mouth tender cut of meat that has unsurpassed flavor.
Imagine a hand-trimmed boneless prime rib roast. Is there anything more luxurious than prime rib eye roast? This beefy, tender cut is perfect for a special occasion.
Make a restaurant-quality meal in your own home. With just a few simple tips, you’ll be impressing your friends and family with this impressive dish for special occasions in no time. You’ll be able to cook it perfectly every time. Plus, it’s really simple and doesn’t require a lot of ingredients.
So get out your roasting pan and let’s get started!
What is Prime Rib?
A prime rib and a ribeye steak come from the same cut of beef. The real difference is how they are prepared. The ribeye steak is grilled on high heat searing the outside. Where as, a prime rib is cooked in an oven. Sometimes a grocer may call this type of roast a standing rib roast. It is really like a stack of ribeye steaks rather than being cut into individual steaks.
Beautiful marbling gives the flavor and tenderness gets a boost too.
Easily Prepare Prime Rib Eye Roast for the Holidays
Let the prime rib take center stage during the holiday season. With beautiful marbling; this roast is tender and juicy. Some folks enjoy a bit of horseradish sauce recipe with their Prime Rib, make sure to have some on hand.
Do not be intimidated by this roast. It is extremely easy to cook.
Just start with a roasting pan and a hot oven to help brown the outside of the roast. Once brown, turn down the heat for a slow roast, assuring that the center of the meat is cooked just perfectly too.
Then let rest at room temperature before slicing, this will keep the juices inside.
The Prime Rib Eye Roast has a Rich and Beefy Flavor
Please Everyone with This Roast
For those that like their rib eye cooked medium well, they will enjoy the ends of the roast. Yet, those that like their roast on the rare side, they will enjoy a rib eye cut closer to the center.
A rib eye roast is generally 8-9 pounds. Therefore, this delicious meat will feed a minimum of 8 people if each person is sliced a thick 1-pound steak.
However, it could feed up to 16 people if each person by slicing a thinner ½ pound steak.
How to Cook Boneless Prime Rib Eye Roast
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Kitchen Essentials
Ingredients
- 8 Pounds Prime Rib Eye Roast
- Generous Amount Salt
- Generous Amount Black Pepper
text ingredients
Instructions
Roasting the Prime Rib Eye
- Generously sprinkle salt all over the roast and return it to the refrigerator for 1 hour. Remove from the refrigerator 1 hour before cooking to help bring the roast to room temperature before cooking. This will help ensure more even cooking.8 Pounds Prime Rib Eye Roast, Generous Amount Salt, Generous Amount Black Pepper
- Preheat the oven to 500 degrees Fahrenheit. Pat the roast dry with paper towels as the pre-salting makes the roast release some moisture. Then sprinkle roast all over the salt and pepper and place fat side up in a baking pan large enough to hold the rib eye roast.
- Bake the roast uncovered for 15 minutes. This will help brown the roast.
- After 15 minutes, lower the oven temperature to 325 degrees Fahrenheit. Cook the roast for 10-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.
- I started checking the roast with a thermometer after 1 hour 15 minutes of cooking. Then continued to check every 15 minutes. Remember to use the temperature of the roast to tell how done the meat is.
- For the 8 pound roast, I baked mine for 1 hour 45 minutes, plus the initial 15 minutes – total cook time was 2 hours.
- Let the Roast Rest once it is removed from the oven. This helps the juices go back into the meat. Cover it and let rest for 30 minutes. Remember, the internal temperature of the roast will continue to rise as it rests.
Making Au Jus Sauce
- You may choose to make a gravy from the pan drippings. If you do, once the roast is removed, pour the drippings in a measuring cup that also separates the fat from the liquid. Pour 1 cup of the liquid back in the pan. Put the pan on the stove on medium-high heat. Using a metal spatula to scrape the pan drippings if there are any goodies sticking to the pan.
- While the pan drippings are coming to a boil, in a separate cup, mix 1/4 cup of flour with 3/4 cup water. Once the pan drippings are boiling, whisk in the flour and water mixture. Continue to whisk while slowly adding 3 more cups of water. Once the mixture starts to thicken, remove from the heat. If you would like your gravy a bit creamy, once the gravy is off the heat, whisk in a cup of milk.
- Taste the gravy as you may have to season it with salt and pepper before serving.
Your Own Private Notes
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Notes
- Shape of the roast-a flatter roast will cook faster than a thicker roast
- How chilled the roast is when it is put in the oven-a chilled roast will take longer to cook
- The actual temperature of your oven-the temperature varies with some ovens.
How to Reheat Leftover Prime Rib?
The preferred method is to bake in a preheated oven. Preheat your oven to 275 degrees Fahrenheit. Add the slices of prime rib to a small baking pan with a few tablespoons of broth or water. Bake until the prime rib slices feel like they’ve heated through, about 10-15minutes. I have reheated this meat in a microwave. To help the meat cook through quickly without overcooking, I cut the meat up into bite size pieces. Then heat for 30 second increments until warm.Nutrition
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Full Holiday Meal with Prime Rib as the Star
Make an easy Christmas dinner with ease. Pair this roast with a wide variety of sides. This will help the meat go further too. Don’t forget to make some fried mushrooms to compliment this delicious meal. They are so easy to make too.
Make the oven roasted baked potatoes using this recipe. So easy. You have the oven on anyway.
Green Beans are a very quick side dish and healthy too. Add some garlic and the flavors are just amazing.
Salad for a Holiday meal. When I want to be a bit fancy, I will always reach for my Homemade Caesar Salad Dressing Recipe, it is easy, yet so delicious.
How to Buy a Prime Rib Roast
When purchasing prime rib, look for marbling. Marbling is the fat that runs through the meat. It adds lots of flavor, keeps the meat moist throughout.
You can purchase a roast with or without the bone. Ask your butcher at your grocery store to remove the rib bone from the meat if you wish.
The best rib roast you can purchase is a prime grade beef, the next grade is select or choice. To be honest, they have all turned out really well for me.
Purchasing Meat on Sale
I purchased two prime rib eye roasts on sale a few weeks ago. They were 70% off! What a deal; I should have purchased more than two! I froze one and cooked the other one right away. When using the frozen one, just thaw prior to cooking.
For ease, I prefer the boneless roast; however, the bone-in roast will provide more flavor.
How Much Prime Rib to Plan Per Person?
If you think about the ounces of ribeye steak you are served in a steak house, that will help you calculate how much prime rib to plan per person. Often, a cut of steak at your favorite restaurant ranges between 6 ounce, 8 ounce, and 12 ounce.
Since I will be serving this meat with other sides and a dessert, I plan on 8 ounces a person. Simply multiple the number of servings by 8 ounces and you will have the pounds of prime rib to purchase. For example, if you are having a part of 6, multiply 6 servings by 8 ounces a serving, 48 ounces or 3 pounds of meet should be purchased.
What is the Best Way to Cook a Prime Rib?
Begin roasting at a high temperature for a short period of time, then reduce the heat to a lower temperature setting and continue at this setting for the remainder of the cook time.
Preparing the roast. Generously sprinkle salt all over the roast and return it to the refrigerator for 1 hour. Remove from the refrigerator 1 hour before cooking to help bring the roast to room temperature before cooking. This will help ensure more even cooking.
Pat the roast dry with paper towels as the pre-salting makes the roast release some moisture. I like to keep my seasoning simple. Then sprinkle roast all over the salt and black pepper and place fat side up in a baking pan large enough to hold the rib eye roast.
Preheat the oven to 500 degrees Fahrenheit.
Bake the roast uncovered for 15 minutes. This will help brown the roast.
After 15 minutes, lower the oven temperature to 325 degrees Fahrenheit. Cook the roast for 10-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.
I started checking the roast with a thermometer after 1 hour 15 minutes of cooking. Then continued to check every 15 minutes. Remember to use the temperature of the roast to tell how done the meat is.
For the 8 pound roast, I baked mine for 1 hour 45 minutes, plus the initial 15 minutes – total cook time was 2 hours.
For best results, let the Roast Rest once it is removed from the oven. This helps the juices go back into the meat. Cover it and let rest for 30 minutes. Remember, the internal temperature of the roast will continue to rise as it rests.
Make Sure to Use a Meat Thermometer
I highly recommend the use of an instant-read thermometer as the temperature will help you determine if the meat is rare or well-done.
What Temperature is Rare and Medium for the Meat?
Temp the meat at the thickest part of the roast.
When the thermometer registers 115 degrees Fahrenheit the meat is rare.
At 120-130 degrees Fahrenheit, the meat is medium.
Note: the internal temperature of the roast will continue rising a bit after it is taken out of the oven.
The actual cooking time for the meat will depend on a few factors:
- Shape of the roast-a flatter roast will cook faster than a thicker roast
- How chilled the roast is when it is put in the oven-a chilled roast will take longer to cook
- The actual temperature of your oven-the temperature varies with some ovens.
While it is nice to have a fancy meat thermometer, it is not necessary. This is the kind that I use.
Making Prime Rib Au Jus
You may choose to make a gravy from the pan drippings.
If you do, once the roast is removed, pour the drippings in a measuring cup that also separates the fat from the liquid. Pour 1 cup of the liquid back in the pan. Put the pan on the stove on medium-high heat. Using a metal spatula to scrape the pan drippings if there are any goodies sticking to the pan.
While the pan drippings are coming to a boil, in a separate cup, mix 1/4 cup of flour with 3/4 cup water. Once the pan drippings are boiling, whisk in the flour and water mixture.
Continue to whisk while slowly adding 3 more cups of water. Once the mixture starts to thicken, remove from the heat. If you would like your gravy a bit creamy, once the gravy is off the heat, whisk in a cup of milk.
Taste the gravy as you may have to season it with salt and pepper before serving.
How to Reheat Leftover Prime Rib?
The preferred method is to bake in a preheated oven. Preheat your oven to 275 degrees Fahrenheit. Add the slices of prime rib to a small baking pan with a few tablespoons of broth or water. Bake until the prime rib slices feel like they’ve heated through, about 10-15minutes.
I have reheated this meat in a microwave. To help the meat cook through quickly without overcooking, I cut the meat up into bite size pieces. Then heat for 30 second increments until warm.
Make this Boneless Prime Rib Recipe Part of Your Next Holiday Dinner
Some folks enjoy a bit of horseradish with their Prime Rib, make sure to have some on hand.
With this boneless rib roast recipe, you’ll be carving into a beautifully cooked and flavorful prime rib roast. It is so tender and juicy, yet easy to make. This roast is perfect for a traditional Christmas Dinner, Easter dinner, Thanksgiving Dinner, or an elegant dinner party with family and friends.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.