This is how to cook boneless rib roast in oven with dry rub is here. We will share just how long to cook prime rib without bones to medium-rare, tender and pink inside. If your Frozen Roast in the Oven was a hit, this one with fresh beef is wonderful too.
This weekend we baked a boneless roast with simple seasonings and it was delicious. Whether you insist on adding a gravy or enjoy it with some mashed potatoes it is a high protein and healthy meal even my kids loved.
How Long to Cook a Boneless Rib Roast in Oven
You will want to start at a higher heat for just 15 minutes to get a nice sear on the outside and lock in those juices. You could do this in a cast iron skillet first if you would rather. Then reduce heat and roast for 1-1/2 to 1 3/4 hours or until internal temperature is 135-140 degrees. SO leave yourself about 2 hours to get this done properly.
Yes you could cook at the same even temp like our Melt in the Mouth Roast Beef but I think a bit of time with higher heat will brown the outsides and lock in the juices better inside. Then at a lower temp. for longer it will slowly cook the insides to medium rare which is the ideal doneness for this cut.
Tips
Take out of the refrigerator 1 to 2 hours before roasting. This allows the meat to come to room temperature, which ensures even cooking. A cold roast straight from the fridge may cook unevenly.
Create a seasoning rub with garlic, fresh herbs, and a bit of olive oil or softened butter. Spread this all over ensuring the flavor penetrates the surface. This time we used just simple items. If you wanted a thicker coating on the outside you could alternatively make and coat with our Savory Roast Seasoning Recipe here. For even better flavor, you can dry brine by seasoning it with salt and leaving it uncovered in the refrigerator overnight or for up to 24 hours too.
What temperature should a boneless rib roast be cooked at?
You are aiming for the same as Cross Rib Roast at 135 degrees F. Now keep in mind that it will rise about 5 degrees while resting so if you want to make sure it is nice and pink then you should take it out at 130 instead. You do not want to cook this too long or it will get tough since it is rather lean.
- Rare (120°F – 125°F internal temperature): 15-18 minutes per pound
- Medium-Rare (130°F – 135°F internal temperature): Bale for 18-20 minutes per pound.
- Medium (135°F – 145°F internal temperature): Cook 20-22 minutes per pound.
- Well-Done (150°F and above internal temperature): You’ll cook for 22-25 minutes per pound.
How to Carve a Roast to Keep it Tender
Use a Sharp Knife: This is ideal for slicing the large cut of beef thinly and cleanly. A serrated knife may also work for tougher cuts but will rip it apart and not be as pretty.
Identify the Grain: The “grain” refers to the direction in which the muscle fibers run in the meat. You want to slice against it meaning across the muscle fibers to break them apart to ensure the meat is more tender and easier to chew. To identify them; Look for the lines of muscle fibers and slice against them.
Slice very thin using your sharp knife, each piece should be about 1/4 inch or less. Thinner slices are often more tender and easier to chew.
FAQ
I like 350 degrees F for the longer duration of time but I do reverse sear with a higher heat of 450F. at the beginning or the end. Alternatively you can use a pan on the stove to sear the outside with the seasonings so they stick well and brown. This will keep it super moist in the center and an important step.
Yes, searing a boneless prime rib roast before roasting can enhance the flavor and texture, but it’s not strictly necessary. You can reverse sear instead in the oven and not use a pan on the stove at all instead. The reason it is suggested is that it browns the outside creating a rich, caramelized crust and locking the juices in.
There are two ways to reverse sear in the oven. You can first bake at a low temperature and then finish with a high-heat at the end, or do the opposite. High temperature at the start and lowering for the remaining time works too. This method also gives a great crust while ensuring even cooking throughout the roast.
Boneless Rib Roast Recipe
Equipment
- 1 roasting pan with rack inside
- 1 Bowl for dry rub
Ingredients
Instructions
- * Ideally remove from the fridge 1 hour before beginning this for best results.
- Preheat oven to 450 and line a baking sheet with foil. Place a roasting rack on top of the baking sheet or alternately use a roasting pan with a rack. Place the meat, fat side up on the rack.
- Mix together melted butter, rosemary leaves, thyme, salt and pepper and using a pastry brush, brush on all 3 sides of the meat.
- Roast for 15 minutes. Reduce heat to 325 and roast for 1-1/2 to 1 3/4 hours or until internal temperature is 135-140 degrees.
- Remove from oven and tent with foil. Let rest for 15 minutes before slicing thin and serving.
Notes
- Rare (120°F – 125°F internal temperature): 15-18 minutes per pound
- Medium-Rare is ideal (130°F – 135°F internal temperature): Bale for 18-20 minutes per pound.
- Medium (135°F – 145°F internal temperature): Cook 20-22 minutes per pound.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is Prime Rib the Same as Boneless Rib Roast?
Yes they are essentially the same cut of meat but without the bones. It comes from the rib section of the cow, and the bones are removed for easier carving and handling. The bone-in version can provide additional flavor during cooking, but boneless is easier to carve and may cook slightly faster. Both are known for their tenderness, flavor, and marbling making them excellent choices for roasting.
