Skip the hassle of carving a bone-in roast with this mouthwatering boneless prime rib.
- 1 boneless prime rib roast (trimmed and tied, 5-6 lb.)
- black pepper
- 2 tablespoons dijon mustard
- 2 teaspoons prepared horseradish
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- Season the prime rib liberally on all sides with salt and black pepper.
- Line a roasting pan with heavy-duty aluminum foil and position a roasting rack inside of it.
- Transfer the prime rib fat side up to the middle of the roasting rack. Tent the prime rib loosely with foil, and allow it to stand at room temperature for 1-2 hours.
- Pro tip: Allowing the prime rib to sit at room temperature will help it cook more evenly.
- Preheat the oven to 500°F.
- Place the Dijon mustard, horseradish, garlic powder, thyme, rosemary, and onion powder into a small bowl. Stir to combine.
- Using the back of a spoon, spread the mustard mixture over the top surface of the meat.
- Roast the prime rib for 20 minutes on the middle rack of oven.
- Reduce the oven temperature to 325°F. Continue roasting the prime rib for 75-100 minutes longer, or until the meat reaches an internal temperature of 120-145°F, depending on desired doneness.
- Pro tip: Remove at 120°F for a more medium-rare prime rib, and remove closer to 140°F for a more well done prime rib. Note that the temperature of the meat will continue to rise by about 5°F after removal from oven.
- Check to see that prime rib is done. Remove from oven or add time as needed.
- Allow the prime rib to rest on the rack for 15-30 minutes.
- Transfer the prime rib to a cutting board and untie. Carve and serve immediately. Refrigerate leftovers up to 5 days or freeze up to 6 months.
|Calories110Calories from Fat45|
|% DAILY VALUE|
|Calories from Fat45|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jeannette M. 10 Feb
Family loved it! So easy to follow directions.