Boneless Prime Rib Recipe With A Garlic-Herb Crust • The Wicked Noodle (2024)

Jump straight to the recipe here (but you'll miss a lot of good info)!
Boneless Prime Rib Recipe With A Garlic-Herb Crust • The Wicked Noodle (1)

Table Of Contents

  1. Side dishes for boneless prime rib
  2. How to buy prime rib
    • How much prime rib will you need?
    • What is prime rib called at the grocery store?
    • How much is a boneless rib roast?
  3. How to cook boneless prime rib in the oven?
    • Why is prime rib served rare?
    • What is the perfect temperature to cook prime rib?
    • How long do you cook a boneless prime rib?
    • Should you cover prime rib while it's cooking?
    • What about a bone-in rib roast?

I host Christmas dinner every year. My mom does Thanksgiving, my does Christmas Eve and I get Christmas Day. My sister makes it fun, serving lots of different appetizers that we all graze on after the presents are opened (and we might sneak a few before and during, too).

But I get the easy part – making a big Christmas dinner for everyone.

I know you might think I’m crazy but hear me out. Making a juicy boneless prime rib is SO SIMPLE. I roughly calculate the time it will take for the roast to cook to the correct temperature so I know what time to put it in the oven. A leave-in thermometer tells me where the roast’s temperature is at while it cooks, so I can keep an eye on it. And an alarm goes off when it’s done!

I plan out my sides in advance and choose the ones that I can do most or all the work ahead of time. Since the boneless prime rib is the star of the show, I can keep the side dishes simple. These are the sides that I’ve made in the past that have worked well:

Boneless Prime Rib Recipe With A Garlic-Herb Crust • The Wicked Noodle (2)

Side dishes for boneless prime rib

  • Carrot Souffle – If you make any one of these side suggestions, let it be this one. Don’t worry, it’s not a “true” souffle and it really is easy! Everyone ALWAYS loves it, from toddlers to 80-year-olds. I promise you that everyone will be asking for the recipe.
  • Green Beans Almondine – This is another super easy recipe and it goes perfectly with boneless prime rib. You can even blanch the beans ahead of time, then reheat them in the pan with the butter and almonds. And the beans taste great at room temperature, so if they’re ready a few minutes early, you don’t have to panic.
  • Smashed Brussels Sprouts with Parmesan – Easy, delicious, not too fussy to make while doing other things. Not quite as easy as the Green Beans Almondine, but simple nonetheless.
  • Easy Mushroom Risotto with Gorgonzola – This recipe is easy, yes, but more hands-on than the previous sides I mentioned. But it is SO GOOD, so if you want to make a dinner splash, this one is perfect!
  • (with Parmesan) – This one went over big when I served it the first year. It’s partly make-ahead; you can blanch the green beans hours ahead then set them aside. Just before eating, sauté the mushrooms then toss with the green beans just to heat them up. Easy and delicious!
  • Instant Pot Scalloped Potatoes – This is the quickest way I’ve found to make scalloped potatoes. Use your favorite shredded cheese or try it with a crumbled blue.

How to buy prime rib

How much prime rib will you need?

This will ultimately depend on how big a feast you’re making. The rule of thumb is 1/2 pound if it’s a feast, 3/4 pound if it’s a dinner with a few sides and 1 pound if there’s just one side to go with it.

Think about what you’ll be serving. How many appetizers? How long will people be there before you sit down to eat? If guests arrive an hour before dinner and you have a huge spread of appetizers, people are going to be half-full before they even sit down. If you have one cheese and cracker tray and it’s two hours until dinner, they might be a bit more hungrier.

Having said all that, I usually go for a pound per person (unless I’m feeding 20 people, of course). I do that because I absolutely LOVE the leftovers from a boneless prime rib recipe. We make garlic bread and use that for the bread on a prime rib sandwich with horseradish cream (YES, it’s as good as it sounds)!

What is prime rib called at the grocery store?

Your boneless prime rib likely won’t be labeled as such at the store. Other names for it are “standing rib roast”, “beef rib roast”, “boneless prime rib”, “boneless ribeye roast”, or “boneless rib roast.” When in doubt, ask the butcher! The last thing you want is to buy the wrong cut of meat.

Although prime rib contains “prime” in its name this does not mean that it is USDA Prime. It is called prime because the cut of meat comes from the primal rib section also known as the beef rib. Prime rib will most commonly be USDA choice. USDA Prime Grade Prime Rib often has to be specially ordered through a butcher or bought online from retailers such as Snake River Farms or Allen Brothers.

How much is a boneless rib roast?

That’s a difficult question to answer since prices are so different depending on where you live and it also depends on the USDA grade. I live on the U.S. East Coast and our USDA Choice boneless rib roasts are usually around $13-$30 per pound, depending on what grade the meat is.

Usually, around the holidays, rib roasts go on sale since they’re popular at that time of the year. I usually wait to buy mine until the day before unless I’ve found a deal I just can’t pass up.

You can also order a high-quality prime rib roast online. While I haven’t done this myself (yet), I’m told that Porter & York’s are great.

How to cook boneless prime rib in the oven?

Why is prime rib served rare?

The biggest reason is that if prime rib gets overcooked, all the fat cooks out of the meat and it will become dry and tough. It doesn’t have to be served rare, but IMO, anything over medium-rare should be avoided.

The great part about cooking a rib roast to medium-rare in the center (which is how I do it) is that the edge pieces will be more cooked. My dad, for example, prefers his prime rib well past medium-rare, so he gets the end pieces and everyone else gets the middle! It’s not overcooked at this point, so the end pieces are still juicy and tender.

Boneless Prime Rib Recipe With A Garlic-Herb Crust • The Wicked Noodle (4)

What is the perfect temperature to cook prime rib?

My personal belief is that boneless prime rib should be cooked to medium-rare and no more. Cook the roast to 120-125° F for rare, and 130-135° F for medium-rare.

Be sure to use a leave-in meat thermometer!! I can’t stress this enough. The reason boneless prime rib is so easy is that the thermometer takes all the guesswork out of it. If I suddenly didn’t have one, I’d choose something else to make for dinner, because I’d never take the chance on overcooking such a beautiful piece of meat.

How long do you cook a boneless prime rib?

The cooking time rule of thumb is about 15-20 minutes per pound of meat. This also depends on the temperature of your oven since the higher the temperature, the faster it will cook.

The method that I use is to cook the roast at a high heat first, to lock in the juices and form a nice crust on its outside area. Then I reduce the temperature and cook it low and slow, which results in a juicy, tender roast. I usually cook an 8-pound roast, which takes about 3 hours from oven to table, including the time it will need to rest after cooking.

Should you cover prime rib while it’s cooking?

Nope! Leave it uncovered so it can form a beautiful, flavorful crust.

What about a bone-in rib roast?

Go for a bone-in rib roast if you’d like! I have an AMAZING recipe for a bone-in prime rib roast with a garlic-peppercorn wet rub. That’s usually my go-to recipe but I’m switching it up this year!

If you have any more questions about how to cook a boneless prime rib roast in the oven, shoot me an email anytime at And Happy Holidays!

Boneless Prime Rib Recipe With A Garlic-Herb Crust • The Wicked Noodle (5)

Herb-Crusted Boneless Prime Rib Roast

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 2 hours 30 minutes

Additional Time: 30 minutes

Total Time: 3 hours 15 minutes

If you think making prime rib is difficult, I'm here to tell you how simple it is! Make sure to use a leave-in meat thermometer for perfect results every time.


  • 1 8-pound boneless rib roast
  • 4 garlic cloves, minced
  • 1/4 cup chopped fresh tarragon
  • 1/4 cup chopped fresh parsley
  • 3 tbsp chopped fresh thyme
  • 1/3 cup chopped fresh rosemary
  • 1 tbsp coarse salt
  • 2 tsp freshly ground black pepper
  • 1/2 cup butter, softened


  1. Bring the roast to room temperature (let it sit out for at least an hour or longer).
  2. Preheat your oven to 450° F.
  3. Mix together the garlic, chopped herbs, salt, pepper and softened butter in a small dish. Rub the mixture all over the top and sides of the roast.
  4. Place the roast on a rack inside of a roasting pan. Place it in the oven and cook for 20 minutes.
  5. Reduce the heat to 325° F. Continue cooking the roast until it reaches an internal temperature of 130° F.
  6. Place the roast on a carving board and tent it lightly with foil. Allow the roast to rest for 20-30 minutes, then carve it and serve.


You can also make this roast with this in place of the herbs. There's a recipe for Creamy Horseradish in that post, which is a fantastic addition for this herb rub, too.

Nutrition Information:

Yield: 10Serving Size: 1
Amount Per Serving:Calories: 1328Total Fat: 108gSaturated Fat: 46gTrans Fat: 0gUnsaturated Fat: 49gCholesterol: 326mgSodium: 1002mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 0gProtein: 82g

This data was provided and calculated by Nutritionix.

  • Author
  • Recent Posts

Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

Latest posts by Kristy Bernardo (see all)

  • How To Make Brownies From Scratch - February 23, 2024
  • Grilled Mahi Mahi With Salsa Verde - February 22, 2024
  • One-Pan Pasta - February 19, 2024
Boneless Prime Rib Recipe With A Garlic-Herb Crust • The Wicked Noodle (2024)


How do restaurants make prime rib so tender? ›

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

What is the secret to tender prime rib? ›

Let it REST, As with most meat, you want to let it rest after cooking to allow the juices to settle in the meat, making it juicier and more tender. If you cut into your roast without letting it rest, the juices will rush out then the meat will be chewy. Cut meat across the grain.

Is it better to cook prime rib with bone in or boneless? ›

We prefer bone-in prime rib because the bone insulates the meat as it cooks and produces more flavorful and tender results, but we suggest buying the type that is called for in the recipe you are using. The primary benefit of getting boneless is ease of carving.

Should prime rib be covered while baking? ›

Leaving prime rib roast uncovered while roasting allows the meat to develop a nice brown crust. You should only cover the roast with aluminum foil if it is becoming too brown.

Is prime rib better cooked slow or fast? ›

You'll cook the prime rib low and slow in the oven, then crank up the heat at the end to achieve a crisp outside. This method has several advantages: the prime rib loses less juice to the bottom of the roasting pan and it cooks evenly all the way through.

Should prime rib sit out before cooking? ›

Preparing the Prime Rib Roast

Pull the rib roast out of the fridge and let temper on the counter for three hours. USDA guidelines requires food not be held above 33°F (1°C) for more than 4 hours. A three-hour rest on the counter is well within time constraints.

Is it better to use olive oil or butter on prime rib? ›

Use Olive Oil Instead

If you are searing a roast with butter before or after cooking it, it is more likely to burn due to its low smoke point. Instead, David Rose recommends home cooks use olive oil or grapeseed oil to lessen any chance of the roast charring.

What should I put on my prime rib before cooking? ›

  1. Take the prime rib roast out of the refrigerator and let it come to room temperature for at least an hour.
  2. Preheat the oven to 450°F.
  3. In a small bowl, mix together the olive oil, kosher salt, black pepper, minced garlic, and chopped rosemary to make a paste.
  4. Rub the seasoning.
Mar 31, 2023

Is it better to cook prime rib at 325 or 350? ›

Prime Rib Roast, at room temperature (very important)

Sear the rib roast for 15 minutes at the higher oven temperature (450°F), and then turn the oven to the lower temperature (325° F) for the rest of the cooking time.

Should I use a roasting pan for prime rib? ›

It is the king of beef cuts. A bone-in prime rib roast is also called a standing rib roast, because you position the roast majestically on its rib bones in the roasting pan to cook it. Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the belly.

How many people will a 3 pound prime rib feed? ›

A good rule of thumb for purchasing bone-in prime rib is to buy one pound per person. A bone-in standing rib roast will feed about two people per bone. But if the roast is part of a bigger spread with plenty of other food, you can plan on 1/2 to 3/4 pound of prime rib per person.

What size prime rib for 6 adults? ›

ServingsBone-In RoastBoneless Roast
4–5 adults5 lb. (2-3 bones)4 lb.
5–6 adults6 lb. (3 bones)5 lb.
6–7 adults7 lb. (3-4 bones)6 lb.
8–10 adults10 lb. (5 bones)8 lb.
2 more rows

Do you put prime rib in oven fat side up or down? ›

Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks. On average, each pound of rib needs 15 minutes to cook (i.e., a 4 lb.

How long to let prime rib season before cooking? ›

Rule #7: Season Well, and Season in Advance

For best results, salt your prime rib on all surfaces with kosher salt at least 45 minutes before you start cooking it, and preferably the day before, leaving it in the fridge uncovered overnight. Initially, the salt will draw out some moisture and end up dissolving in it.

Should I spritz my prime rib? ›

Coat the prime rib generously with seasoning, and place in the preheated smoker. After 30 minutes, spritz the beef with the apple cider mixture, then repeat the spritz every 30 minutes during the cook. After 1.5 hours, begin monitoring the internal temperature. 125f for rare, 135 for medium rare, 145 for medium.

What cut of meat do restaurants use for prime rib? ›

When you're shopping for prime rib, ask for a standing rib roast. That's the name you'll see at the butcher counter. The standing rib roast unsurprisingly comes from the rib section of the cow.

How do restaurants get their meat so tender? ›

There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts. “People go for either egg white or baking soda as they are both alkaline ingredients.

What temp do restaurants cook prime rib? ›

How do large restaurants typically prepare prime rib? - Quora. Low and slow, overnight, in a low temperature oven called an Alto-Sham. We season the meat with salt and pepper (under the fat cap) and load at 200⁰ F at about 11 PM. it's usually like 200⁰ for 8 hours, then hold at 140⁰ until service begins the next day.

Why do you salt prime rib before cooking? ›

The salt helps trap the heat to better cook the prime rib. “It conducts the heat and seals it,” says Betz.


Top Articles
Latest Posts
Article information

Author: Domingo Moore

Last Updated:

Views: 6076

Rating: 4.2 / 5 (73 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Domingo Moore

Birthday: 1997-05-20

Address: 6485 Kohler Route, Antonioton, VT 77375-0299

Phone: +3213869077934

Job: Sales Analyst

Hobby: Kayaking, Roller skating, Cabaret, Rugby, Homebrewing, Creative writing, amateur radio

Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.