This is the best recipe for boneless prime rib I know. Seasoned with a simple garlic and herb rub, it cooks in about 90 minutes and the meat comes out oh so tender.
Ingredients
- 1 boneless prime rib roast , 4 pound
- 2 tablespoons olive oil
- 6 cloves garlic , minced
- 3 teaspoons salt
- 3 teaspoons ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
-
1
Preheat the oven to 500 degrees F (260 degrees C).
-
2
Place prime rib in a roasting pan, fat-side up.
-
3
Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
-
4
Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Emily's Excellent Taco Casserole
This taco casserole is a super speedy dinner I like to make when it is getting late and I haven't cooked yet. Chili, corn chips, and cheese are topped with lettuce and tomato. Spice it up with your favorite salsa. Vegetarian chili can be found with regular chili — it is often labeled as "fat-free." This recipe can easily be doubled and cooked in a 9x13-inch baking dish.
Chef John's Cheesy Crackers
These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.
Classic Savory Deviled Eggs
These classic deviled eggs are delightful. They're stuffed with a creamy blend of mayonnaise, Dijon mustard, and vinegar. I like to add garlic powder and garnish them with fresh dill.