Boneless Prime Rib Recipe - The Anthony Kitchen (2024)

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Prime rib makes a magnificent presentation and is a treasured holiday favorite to share with family and friends. This BonelessPrime Rib Recipe does not disappoint, and you can expect your prime rib to turn out exactly as you'd hoped this year -- with a tender, juicy inside and a beautifully browned, crispy crust. But, how exactly do you get from start to finish?

In addition to a foolproof cooking method, we're talking all the prime rib essentials, and any questions you may have? Well, they've already been answered. You'll find out:

  • What exactly prime rib is.
  • Tips for purchasing and what to ask your butcher for.
  • How much prime rib to buy.
  • Tips for getting even more flavor out of your roast.
  • The best way to season a prime rib.
  • Why a thermometer is a must.
  • A simple time hack for cooking it to the desired temperature.

Boneless Prime Rib Recipe - The Anthony Kitchen (1)

Making a prime rib roast for a crowd may at first seem intimidating, but the good news is, it's really quite simple. The preparation is easy, the seasoning requires minimal effort, and the rest is really up to the thermometer! With these quick and easy tips, you can rest assured knowing you'll have a perfectly cooked, prime rib on this year's holiday table.


Imagine a stack of ribeye steaks piled high, one on top of the other -- this is essentially what a boneless prime rib roast is, only rather than individual steaks, you're looking at one giant hunk of glorious beef. I doubt you'll be surprised to learn where it comes from, but if you guessed the primal rib section of the cow, you guessed right.


You'll find three grades of beef at the grocery store: prime, select, and choice. Prime rib should be prime beef.


Prime beef has more marbling, which is fancy beef slang for the fat running throughout a cut of meat, and while many may see fat as a bad thing this day-and-age when it comes to ribeye beef, marbling is everything. These streaks of fat running throughout the roast help to keep it moist throughout the cooking process and add a great deal of flavor. Note, for good marbling, look for thin streams of fat running across the face of the roast.


When you go to purchase your prime rib from the butcher counter, don't expect them to hand over their most prized hunk of meat because you're paying top dollar for it. Make sure you specifically request prime grade beef as itwill be much more tender and flavorful than either select or choice beef. Also, if you want to cook it without the bones, make sure you ask them to remove them for you.

When it comes to prime rib, there are two ways to go: first cut or second cut. Ask for first cut (a.k.a. the loin end or small end). This cut consists of ribs 10-12 and will be more tender than a second cut prime rib.


You can expect to feed two people per pound with a boneless prime rib roast. Multiply the pounds of your prime rib by two and that's approximately how many servings you have. When in doubt, lean on the heavier side of servings. It's better to have more than enough than the other way around. Plus, leftover prime rib makes for one heck of a sandwich the next day.


In this section, we'll discuss all the cooking basics: How to cook the prime rib using the traditional method and why it yields the best results, how to prepare your roast, what to season it with, what you should cook it on and why, and of course, prime rib cook time and temperature.


  1. Pat roast dry and lightly score the fat cap.
  2. Season with salt and pepper.
  3. Roast for 15 minutes at 450°.
  4. Reduce oven temperature to 300° and roast for until internal temperature reaches 120° for medium-rare.
  5. Allow roast to rest for 15-20 minutes before carving.
  6. Slice into ¾" thick portions and serve.

For more like this, try our beef ribs recipe!


The best way to cook a boneless prime rib is by using the traditional method: 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.

Beginning the roast at a high temperature will help to develop a gorgeous crust, and reducing the temperature for the remainder of the cook time will give you more control over the final internal temperature of your roast.

It is important to note that the roast should be on a rack, not making any contact with the bottom of the pan. You can use a roasting rack fitted in a roasting pan or any oven-safe rack securely fitted on (or over) a sturdy, rimmed baking sheet.


To begin, pat the roast dry with paper towels andscore the fat cap.Scoring your roast will allow the fat to easily drip off the top of your boneless prime rib roast and also enable the seasoning to better enhance the flavor. For tips on how to score a roast, see The Spruce EatsTechniques to Score a Roast. Don't worry -- it's easy.

Boneless Prime Rib Recipe - The Anthony Kitchen (2)

Once this is done, it is time to oil and season your roast.


If you have time, consider buying your roast a couple of days in advance so that you can maximize flavor. All beef you purchase from the grocery store has been dry-aged to some extent, but by seasoning your beef a day or two in advance and placing it in the refrigerator (uncovered), you will decrease the moisture content on the outside of the roast, without losing any moisture on the inside.

This process not only intensifies the beefy flavor of the prime rib as a whole, but it also enables you to develop a perfect crust on your boneless prime rib roast.

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Don't waste your time overcomplicating prime rib seasoning. Prime rib has great beefy flavor, with gorgeous marbling and you should let it shine. All you need for a spectacular prime rib seasoning is Kosher salt and freshly ground black pepper. Seriously. That's it.

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The last thing you want to do is serve an overcooked prime rib at your holiday dinner. Do not begin roasting a prime rib without a thermometer by your side. This cannot be emphasized enough.

There is no cook time chart that can guarantee a perfectly cooked prime rib -- only your thermometer can do that.The internal temperature of your roast and cook time varies depending on a number of different factors. Just to name a few -- the temperature of your roast when it goes into the oven, the exact size/thickness of your particular roast, altitude...and, the list goes on.


Invest in an instant-read thermometer. Instant read thermometers are digital, making them a breeze to read and giving you immediate results. They're inexpensive and can be found at just about any grocery store.

If you have a thermometer that can stay in the roast while cooking in the oven -- double bonus. You can actually set these thermometers to alert you once your roast has reached the desired temperature, giving you peace of mind and ensuring a perfectly cooked prime rib roast.

For best results, when taking the temperature of a boneless prime rib, insert the thermometer in the center of the thickest portion of the roast.


Also note, large roasts will continue to climb in temperature even after they come out of the oven, anywhere from 10-15°. This is why I suggest pulling your roast at 120° rather than 130-135°, which is a true medium-rare. Pull at 130° for medium doneness.

For medium-rare, you need to pull your boneless prime rib from the oven at 120°, but the questions remains, when do you pull it?

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Many recipes and time charts will tell you to multiply the weight of your roast by 15 and this is your cook time (in minutes). However, as we discussed, there are multiple factors that will affect your cook time. So, to ensure you do not overcook your precious roast, I suggest we get a little more specific than that and take its temperature after just 1 hour and 45 minutes of cooking at 300°.

This time frame keeps you out of the "over-cooking" danger zone. Then, if you have not reached your desired temperature, subtract the current temperature from the desired temperature and multiply that number by 1.5. This is because while roasting at 300°, your prime rib will rise approximately 1° every 1 ½ minutes, and this is where the "1.5" comes in.

Desired Temp. - Current Temp. = A

A x 1.5 = B

"B" is the number of minutes you will return your roast to the oven before checking its temperature once more.

Keep in mind that the ends of your prime rib are going to be more cooked than the center. So, if you have guests who prefer their prime rib with a little less red, you can always serve them the portions from the ends.


Remember, your prime rib is not finished cooking the moment you take it out of the oven. It will continue to rise in temperature as it rests. Resting the beef is important as it allows for the juice to redistribute throughout the roast instead of spilling out all over your carving board.

For a large roast like a prime rib, you should allow it to rest at least 15-20 minutes before carving.

Boneless Prime Rib Recipe - The Anthony Kitchen (6)

With this boneless prime rib recipe, you can rest assured you'll be carving into a beautifully cooked, flavorful prime rib roast. Tender and juicy, this roast is perfect for a traditional Christmas Easter dinner, Easter supper, or an elegant dinner party.

And, if you happen to get lucky and end up with a little leftover, put them to good use in these easy Prime Rib Sandwiches, featuring thin slices of prime rib piled into a toasty baguette bun and topped with creamy horseradish sauce, Parmesan shavings, and arugula.


  • Prime Rib Au Juscan take your holiday roast to the next level and it can be madein less than 10 minutes! Plus, how to make it with orwithoutbeef drippings!
  • Authentic Chimichurri Sauceis the perfect blend of parsley, cilantro, jalapeños, and lime. It’s great for topping proteins, as a salad dressing, and can even be used as a marinade!
  • Gorgonzola Sauce is a rich and decadent sauce perfect for smothering beef! It's made with minced shallots, crumbled blue cheese, and cream.
  • Easy Blender Béarnaise Sauceis like Hollandaise sauce on steroids, amped up with fresh tarragon and perfect for topping both vegetables and beef!
  • Creamy Horseradish Sauce takes less than 5 minutes and requires only two ingredients: Prepared horseradish and sour cream!

4.13 from 203 votes

Boneless Prime Rib Recipe - The Anthony Kitchen (7)


Boneless Prime Rib Recipe

Prep Time

15 mins

Cook Time

2 hrs

Set Out

1 hr

Total Time

2 hrs 15 mins

A simple, traditional boneless prime rib recipe that ensures a tender and juicy roast with a gorgeous, crispy crust.

Course:Main Course


Keyword:Prime Rib Roast

Servings: 16

Calories: 684 kcal

Author: Kelly Anthony


  • 8 poundboneless prime rib (preferably prime grade and first cut)
  • 1tablespooncanola oil
  • 2tablespoonsKosher salt
  • 1tablespoonblack pepper,preferably freshly ground


  1. Pat the prime rib dry with a paper towel. Lightly score the fat cap of the roast by making a cross-hatch pattern with a sharp knife. Do not cut too deep.

  2. Drizzle canola oil over the roast and rub to adhere. Sprinkle with Kosher salt and black pepper, and rub all over once more.

  3. If you have time, intensify the flavor of the beef by transferring the roast to a rimmed pan and placing it in the refrigerator (taking care to avoid any cross-contamination) overnight or up to 3 days, uncovered. If you do not have time, proceed directly to step 4.

  4. Preheat the oven to 450° and have ready a rack fitted in a roasting pan or over a sturdy rimmed baking sheet.

  5. Remove the roast from the refrigerator to sit at room temperature 1 hour prior to roasting to remove the chill. Then, transfer to prepared rack and pan.

  6. Roast for 15 minutes at 450°. Decrease the temperature to 300° and roast until the internal temperature reaches 120°, about 1 hour and 45 minutes to 2 hours more.

  7. Remove from the oven and allow to rest at least 15-20 minutes before carving. Slice the roast in ¾" slices, serve and enjoy.

Recipe Notes

Once the roast has reached 100°, it is safe to assume it will rise in temperature 2° every 3 minutes.

Nutrition Facts

Boneless Prime Rib Recipe

Amount Per Serving

Calories 684Calories from Fat 549

% Daily Value*

Fat 61g94%

Saturated Fat 25g156%

Cholesterol 137mg46%

Sodium 973mg42%

Potassium 506mg14%

Protein 30g60%

Calcium 19mg2%

Iron 3.3mg18%

* Percent Daily Values are based on a 2000 calorie diet.


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Boneless Prime Rib Recipe - The Anthony Kitchen (8)


Cook's Illustrated Meat Book, Bishop et all., (2014).
Williams-Sonoma: Essentials of Roasting, Melanie Barnard, (2004).

Boneless Prime Rib Recipe - The Anthony Kitchen (2024)


How long to cook prime rib boneless per pound chart? ›

Beef Roasting Guide
Type of roastOven temperatureCooking time
Beef tenderloin Whole (5-7 lbs)425°F40-55 mins
Beef tenderloin Half (2-3 lbs)425°F30-40 mins
Prime rib (boneless) Whole350°F10-15 mins / lb
Prime rib (boneless) Half350°F15-18 mins / lb
11 more rows

How long does it take to cook boneless prime rib at 350? ›

In a 350 degree F oven:
  1. Medium-rare: 15 to 20 minutes per pound.
  2. Medium: 20 to 25 minutes per pound.
  3. Medium-well: 25 to 30 minutes per pound.
Dec 20, 2023

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

Bone-in prime rib roasts are typically more flavorful and cook better than boneless prime rib, but boneless will also work great! If you buy a bone-in prime rib, ask the butcher to cut the bone off and tie it to the roast for you.

What is the trick to cooking prime rib? ›

It's no secret that roasts need to cook slow and slow, but for that killer crust on a prime rib the secret is to hit it with a lot of heat first. Like our other prime rib recipes, this rosemary-rubbed prime rib cooks at 450F for 20 minutes before cooking for another 60 to 90 minutes at 350F.

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

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!

How many pounds of boneless prime rib for 4 adults? ›

ServingsBone-In RoastBoneless Roast
3–4 adults4 lb. (2 bones)3 lb.
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.
2 more rows

What is the best temperature to cook a prime rib roast? ›

Brown the roast at 500°F (or as high as your oven will go) for 15 minutes. Lower the oven to 325°F to finish roasting: Reduce the oven temperature to 325°F. Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium.

Do you cook prime rib covered or uncovered? ›

Do you cover prime rib roast when cooking? You can cover rib roast when cooking after searing it to help it retain some of its moisture, but it's not necessary. For the best results, leave the roast uncovered until you remove it from the oven or grill and place it at room temperature for resting.

How long to cook 5 lb prime rib at 350? ›

Prime Rib Cooking Time Per Pound Chart
Prime Rib Cooking Time Per Pound Chart ~Perfect Prime Rib Temperature Chart~
Internal TemperatureCooking Time at 350°FInternal Temp
Medium18 minutes per lb140°F / 60°C
Medium Well19 minutes per lb150°F / 65.5°C
Well20 minutes per lb160°F / 71.1°C
2 more rows
Jun 16, 2021

How many minutes per pound to cook prime rib? ›

The cooking time for a prime rib roast depends on several factors, including the size of the roast, the temperature of the oven, and the desired level of doneness. However, a general rule of thumb is to cook a prime rib roast at a low temperature, around 325°F (163°C), for about 15-20 minutes per pound.

How long to cook boneless prime rib at 250 degrees per pound? ›

You're looking at roughly 25 MINUTES PER POUND. and you're going to need a meat thermometer to be able to check the doneness of the meat. Start checking at the 1/2 way point and keep checking about once an hour. Pick out the thickest part of the beef to measure, to see how far you are to your preferred doneness.

How long to cook prime rib roast per pound calculator? ›

Sear in a very hot oven (450-475 degrees) for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound.

How many minutes per pound to cook boneless prime rib at 250? ›

The total cooking time could range from between 2–7 hours. At 250 degrees Fahrenheit, the meat will take about 30 minutes per pound to cook, and at 275 degrees Fahrenheit, it will take approximately 20 minutes per pound to cook.


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