Ina Garten Boneless Prime Rib Roast
A boneless prime rib roast is essentially a ribeye roast without the bone, offering the same rich marbling and tenderness while being easier to slice. Ina Garten’s technique uses low and slow roasting, followed by a high-heat sear, ensuring even cooking and a beautifully browned crust.
- Prep Time: 15
- Resting time: 120
- Cook Time: 210
- Total Time: 5 hours 45 minutes
- Yield: 8 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 (5-7 pound) boneless prime rib roast
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- ¼ cup olive oil
- 2 tablespoons unsalted butter, softened
Instructions
Step 1: Prepare the Prime Rib Roast
- Remove the roast from the fridge 2 hours before cooking to reach room temperature.
- Pat the roast dry with paper towels to ensure a crispy crust.
Step 2: Season the Roast
- Make the herb rub – In a bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
- Coat the roast – Rub the seasoning mixture evenly over the roast.
Step 3: Slow Roast the Prime Rib
- Preheat the oven to 250°F (120°C).
- Place the roast in a roasting pan fat-side up on a rack.
- Roast for 3 to 4 hours until the internal temperature reaches:
- 120°F (49°C) for rare
- 125°F (52°C) for medium-rare (recommended)
- 130°F (54°C) for medium
Step 4: Rest and Sear
- Let the roast rest tented with foil for 30-45 minutes to retain juices.
- Increase oven temperature to 500°F (260°C).
- Return the roast to the oven for 5-10 minutes to develop a golden crust.
Step 5: Carve and Serve
- Slice the roast against the grain into thick or thin slices.
- Serve immediately with horseradish sauce or au jus.