Boneless Prime Rib Recipe
Boneless Prime Rib Recipe – it’s not just for Christmas dinner anymore.
If you follow this simple step by step boneless prime rib recipe you can look like a cooking star. It also covers cooking a bone in prime rib so don’t worry if that’s what you chose to roast.
I talk to a lot of people who think nothing of roasting a turkey but are afraid to roast a prime rib. I know some of this comes from the difference in price. If you ruin a turkey it’s about 20 bucks down the drain. If you ruin a prime rib it may be more than 100 dollars wasted.
I am here to tell you, there is no need to be afraid of cooking a prime rib. It’s actually easier than cooking a turkey and takes less time.
Two things I would buy before beginning; a digital, instant read thermometer and a large roasting pan. You can use a disposable aluminum pan but it’s worth the money to buy a good roasting pan with a rack in the bottom. You won’t find much difference in the prime rib but the disposable pans can be a pain when lifting them with a 12 lb prime rib in them. They will give in the middle and you may end up with your dinner on the floor. If you go the disposable route, I recommend putting a baking pan under them.
The digital thermometer takes the guess work out of the cooking and they’re fairly cheap ( here’s one at Amazon Taylor Digital Instant-Read Pocket Thermometer ).
Now a couple of other essential items; a raw prime rib, chef salt and beef base.
Beef base you can buy at almost any grocery store in the soup aisle. Buy paste if you can. Granular is okay but is heavy on the salt and not as rich flavored.
Chef salt is also easy. My recipe is here. You can also use store bought rubs if you have a favorite. The old stand by, Lawry’s Seasoned Salt, is a great choice. People forget it was originated as the rub for prime ribs in Lawry’s Restaurant in Beverly Hills.
So now we get to the prime rib. It is also called a rib eye, beef rib or a rib roast. I buy boneless but bone in is a great choice too. If you go bone in think about having the butcher cut the ribs from the roast and then tie them back on to the roast. It will save a lot of trouble when you slice.
I buy whole ribs usually for two reasons; I like French Dip Sandwiches the day after and the whole rib cooks slower and and retains more moisture. If you don’t have a family big enough to eat a 12 – 14 pound prime rib you may want to go smaller. I figure one uncooked pound per person.
I buy choice grade not only because it’s what Sam’s Club stocks and that’s where I shop for meat, it’s also the best meat grade available in my area. If it doesn’t say “choice” or “prime” it’s “select.” Select is the lowest grade. Prime the highest. Most groceries carry select or choice. Prime is very hard to find and you will pay a premium.
Now pay attention here. When dealing with prime rib, meat grade is confusing. Select, Choice and Prime are meat grades. These will be marked on the label. Again if it doesn’t say – it’s Select. This designation is apart from the line on the label which may say “prime rib.”
“Prime rib” refers to the location of the ribs. The prime ribs are the sixth, seventh, eighth, ninth, tenth, eleventh and twelfth rib. The first five ribs are the chuck and the thirteenth rib is part of the sirloin. Even though this deals primarily with a boneless prime rib roast, the prime ribs do describe the location it was located on the cow.
Prime rib is the only beef product sold in America that is allowed to use “prime” in the name even if it’s not prime grade.
Told you it’s confusing. If you have any questions, any at all, feel free to use the comment section and I will get back to you asap. If it’s a cooking emergency email may be quicker – firstname.lastname@example.org.
How to Cook Boneless Prime Rib Recipe
Take the prime rib out of the refrigerator one hour before you plan to cook it.
Rub the rib with 4 ounces of chef salt. You can not use too much. Massage it into the meat. Completely cover the roast but don’t rub it into the ends. You don’t want the end cuts to be over salted. Of course, use less salt if you are doing a smaller roast.
Place the prime rib into the pan fat side up and preheat oven to 425 degrees.
Place prime rib into preheated oven.
Mix two tablespoons beef base with two cups of water
After 30 minutes turn the oven down to 325 degrees.
If you are roasting less than a whole rib, say a 5 to 10 pound rib, turn down oven after 20 minutes.
Open oven and pour beef base mixture into pan. Not onto the rib. You don’t want to rinse the rub off the prime rib. Opening the oven also lets the oven temp drop faster.
After one hour turn rib. Do not flip it. Turn it so the left side is on the right and the right……you get the idea. This is because ribs are smaller on one end and you want to even the cooking.
At this point if you bought bone in and had the butcher cut off bones and tie them on – remove bones from roast but let them stay in pan. It will let the roast under the bones cook. It’s not essential to flavor but it looks better.
After 90 minutes check temperature of roast with thermometer. If roasting a smaller prime rib, check after one hour.
Rare 125 degrees
Medium Rare 135 degrees – my preference.
Medium 145 degrees
Check rib every ten minutes until it reaches your preference.
After removing prime rib from oven, let rest at least ten minutes before slicing , 20 is better.
Using you thumb as a guide – from the tip of your thumb to the joint in your thumb is approximately a 10 oz portion.
If you roasted a bone in prime rib – slice on each side of the bone for a King Cut and the portion between those slices are called a Queen Cut.
The remaining beef base in the bottom of the pan is your au jus. You may want to use a gravy separator to skim the fat. I don’t because it’s where a tremendous amount of flavor lives. If you want to remove the fat but don’t own a gravy separator – place the au jus in a bowl and put in freezer for ten minutes. the fat will thicken and rise to the top you can then skim it and reheat the remaining broth.
Remember save all the au jus you don’t use for French Dip Sandwich leftovers.
I hope this boneless prime rib recipe helps you feel more at ease when you buy that first (or more) prime rib.
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
- Whole Prime Rib
- Chef Salt
- Beef Base
Rub the prime rib roast with chef salt. Roast on high heat for thirty minutes. Slow Roast for approx. 2 hours Serve with au jus