Indulge this year and cook Boneless Prime Rib Roast In the Oven for an impressive holiday meal. Don’t be intimidated, cooking prime rib roast is simple.

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Cooking Prime Rib In The Oven

For years I paid 30+ dollars at restaurants for just one slice of prime rib. Then I realized how simple prime rib roast is to prepare at home. The trickiest part is knowing when to pull it from the oven to achieve your desired doneness. . . a meat thermometer is absolutely necessary.

Prime rib roast may come with a bit of sticker shock, being one of the more expensive cuts of meat. But if you think about how much prime rib you get from one roast compared to the amount you pay at a restaurant for one slice, it is actually far more affordable to prepare at home. I reserve it for special occasions such as the holiday feasts.

What To Serve With Prime Rib Roast

Any type of potatoes go great alongside a slice of prime rib. Also don’t forget the creamy horseradish sauce (recipe below) or an au jus. Here are a few more side dish ideas:

Lemon Garlic Green Beans – Pressure Cooker Artichokes – Mashed Potatoes with Spinach – Oven Roasted Carrots – Butternut Squash Salad – Air Fryer Twice Baked Potatoes

Ingredients Needed For Easy Prime Rib Roast + Horseradish Cream (screenshot for grocery list)

Boneless Ribeye Roast (aka: Rib Roast, Prime Rib Roast, Standing Rib Roast)
Cooking Twine (if roast is not pre-wrapped)
Salt
Pepper
Garlic
Rosemary
Sour Cream
Prepared Horseradish
Fresh Parsley

How Do You Prepare Prime Rib Roast

Allow roast to sit at room temp for 1-2 hours.
Pat dry, wrap with twine (See: 3 Best Ways To Tie A Roast) I tie up my roast the super simple way of just cutting several pieces of twine and knotting them individually while my daughter holds the twine down with her finger.
Generously salt roast and let sit for 1 more hour at room temp. Place oven rack to middle position, preheat oven to 500ºF a half an hour before beginning to cook roast. (if oven does not go to 500ºF, just go as high as possible)
Transfer ribeye roast to roasting pan fitted with a greased rack, fat side up.
Roast at 500ºF for 15 minutes. Reduce heat to 325ºF. Cook roast approximately 10-12 minutes per pound depending on preferred doneness.
I begin checking internal temperature at 45 minutes because I prefer medium/rare prime rib.* Check internal temp: 135ºF (medium-rare) 150ºF (medium) and remove when roast reaches desired temp. The last 30 minutes sprinkle roast with fresh cracked pepper, add peeled garlic to the pan and tuck rosemary under the roast.
Let stand 20 minutes after removing from oven.

Horseradish Cream:

Combine sour cream, horseradish and chopped parsley. Salt and pepper to taste.

*Cooking time varies due to size and shape of roast. Check internal temp after 45 minutes then check every 15 minutes or so until done. You want to babysit your roast towards the end because it needs to be pulled from the oven as soon as it reaches the correct temp. . .nobody wants to overcook an $80 roast.

Do You Cook A Prime Rib Roast Covered Or Uncovered

Cook it uncovered to get that nice outer crust. A foil cover will trap the steam inside preventing an oven sear.

More Holiday Main Dish Recipes

Orange Honey Baked Ham – Slow Cooker Turkey Breast – Pineapple Honey Glazed Ham

Boneless Prime Rib Roast In Oven

Yield: 6

Prep Time: 3 hours

Cook Time: 1 hour 20 minutes

Total Time: 4 hours 20 minutes

Indulge this year and cook Boneless Prime Rib Roast In the Oven for an impressive holiday meal. Don't be intimidated, cooking prime rib roast is simple.

Ingredients

6-7 Lb Boneless Ribeye Roast (aka: Rib Roast, Prime Rib Roast, Standing Rib Roast)
Cooking Twine (if roast is not pre-wrapped)
Salt
Pepper
10 Garlic Cloves - peeled
5 Rosemary Sprigs
1 Cup Sour Cream
1/4 Cup Prepared Horseradish (1/2 cup for those that like it peppy)
1/4 Cup Fresh Parsley - chopped

Instructions

Allow roast to sit at room temp for 1-2 hours.
Pat dry, wrap with twine (See: 3 Best Ways To Tie A Roast) I tie up my roast the super simple way of just cutting several pieces of twine and knotting them individually while my daughter holds the twine down with her finger.
Generously salt roast and let sit for 1 more hour at room temp.
Place oven rack to middle position, preheat oven to 500ºF a half an hour before beginning to cook roast. (if oven does not go to 500ºF, just go as high as possible)
Transfer ribeye roast to roasting pan fitted with a greased rack, fat side up.
Roast at 500ºF for 15 minutes. Reduce heat to 325ºF. Cook roast approximately 10-12 minutes per pound depending on preferred doneness.
I begin checking internal temperature at 45 minutes because I prefer medium/rare prime rib.*
Check internal temp: 135ºF (medium-rare) 150ºF (medium) and remove when roast reaches desired temp. The last 30 minutes sprinkle roast with fresh cracked pepper, add peeled garlic to the pan and tuck rosemary under the roast.
Let stand 20 minutes after removing from oven.

Horseradish Cream:

Combine sour cream, horseradish and chopped parsley. Salt and pepper to taste.