Best Dinner Party Recipe
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Unrated
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
8 servings
Best Dinner Party Recipe
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Boneless prime rib that’s slow-roasted in the oven for tender and juicy beef that melts in your mouth!
This boneless rib roast is the perfect way to celebrate the holidays or another festive occasion!
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Ingredients
- 1 boneless prime rib roast
- 1 tablespoons canola oil
- 1 tablespoon coarse salt
- 1 tablespoon black pepper freshly ground
- fresh sprigs rosemary or thyme for garnish
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Instructions
- Remove the roast from the refrigerator 1-2 hours ahead of time.
- Preheat the oven to 450°F, placing the oven rack in the middle position and turning on the convection/forced air (if available).
- While you’re waiting, prepare the meat. Pat it dry with paper towels to remove excess moisture. Then score the fat on the outside about 1/8-inch deep using a sharp knife in a diamond pattern with the cuts spaced an inch or so apart.
- Rub the meat on all sides with the oil, followed by the salt and pepper. Place it fat-side up in a roasting pan fitted with a wire rack. Scatter the optional fresh herbs around the roast, reserving some for serving. If you’re using a thermometer, insert the probe into the middle of the meat.
- Place the meat in the oven and roast for 10 minutes. Then reduce the heat to 325°F. Every 30-60 minutes, baste the meat by spooning or bulb-basting the pan juices into the meat. If the meat gets dark brown before the final 30 minutes, cover loosely with aluminum foil.
- After 60-90 minutes (or longer for large roasts), start checking the internal temperature of the meat. Insert the probe of an instant-read thermometer into the center of the roast: 115°F is rare, 125°F is medium-rare, 135°F is medium, 140°F is medium-well and 145°F is well-done. Note that temperatures will typically rise another 10°F from these levels out of the oven.
- When your desired doneness is reached, remove the roast to a carving board and tent with foil. Let it rest undisturbed for 15-20 minutes to allow the juices to redistribute throughout the meat.
- Slice against the grain to serve. Note that the outside edges will be more cooked and the center sections more red, so you can distribute servings to guests accordingly.
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