Boneless Prime Rib Roast


Skip the hassle of carving a bone-in roast with this mouthwatering boneless prime rib.


  • 6 pounds boneless prime rib roast (trimmed and tied)
  • salt
  • 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


  1. Line a roasting pan with heavy-duty aluminum foil and position a roasting rack inside of it.
  2. 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.
  3. Preheat the oven to 500° F.
  4. Place the Dijon mustard, horseradish, garlic powder, thyme, rosemary, and onion powder into a small bowl. Stir to combine.
  5. Using the back of a spoon, spread the mustard mixture over the top surface of the meat.
  6. Transfer the roasting pan to the middle rack of the oven.
  7. Roast the prime rib for 20 minutes.
  8. 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 120-125° F.
  9. Remove the roasting pan from the oven.
  10. Allow the prime rib to rest on the rack for 15 minutes.
  11. Transfer the prime rib to a cutting board. Carve and serve immediately.
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