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Ina Garten Boneless Prime Rib Roast

Ina Garten Boneless Prime Rib Roast recipe
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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.

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.

Find it online: https://inagartencooks.com/ina-garten-boneless-prime-rib-roast/