This herb crusted boneless rib roast is the epitome of an impressive holiday main course! A boneless rib roast is slathered with a flavorful garlic and herb compound butter and roasted until charred and incredibly tender.
Boneless Rib Roast
I took to my husband for this recipe, as he's been making prime rib for years! The recipe and ingredients are simple, yet make for a truly impressive dinner experience.
This boneless rib roast is rubbed with a fresh and flavorful herb and garlic compound butter, then roasted on high to achieve that desired caramelized crust. After 15 minutes, the temperature is lowered so the rib roast finishes cooking low and slow and achieves a delicious juicy and tender product.
Start any meal with my Goat cheese stuffed phyllo cups it's simple and impressive.
Because we usually serve boneless prime rib during the holidays, I like to keep it comforting and classic and serve a slice along side of mashed potatoes with roasted garlic and lemon roasted brussels sprouts.
Why You'll Love this Recipe
- Simple and Easy Recipe to Prepare! Once you acquire the rib roast, the rest is a breeze.
- Incredibly Flavorful! The garlic herb compound butter is easy to make, incredibly flavorful and versatile for other proteins such as a good roast chicken.
- Impressive Main Course! A boneless rib roast is the standing ovation of any holiday meal!
Ingredients
- Boneless Rib Roast: Also called standing rib roast, this is considered to be a premium cut of beef, hence the reason to cook it for special occasions, such as holidays. This recipe is uses a boneless rib roast, which is easier to slice, but you can also use a bone in rib roast.
- Unsalted Butter: The base of the compound butter, use softened unsalted butter so you can control the amount of salt.
- Fresh Parsley: Chop fresh parsley leaves well and add it to the softened butter. The fresh parsley gives the richer meat a fresh and flavorful layer of flavor.
- Fresh Sage: Sage leaves have an earthier aroma and flavor that gives the compound butter a more complex and savory bite.
- Garlic: Finely chop garlic or use a microplane to grate it finely. Don't be shy with the garlic and use a good amount, the rub roast can handle it!
- Kosher Salt: This is a good hunk of meat and uses a good amount of Kosher salt.
- Black Pepper: If you have a pepper grinder that has different settings, this is the time to grind black pepper to a course grind. As the roast cooks, the herbs and black pepper create a fantastic crust.
How to Cook Boneless Rib Roast
- Make the Herb Compound butter. To a bowl, add the softened butter, chopped parsley, chopped sage, grated garlic, Kosher salt and coarsely ground black pepper and mix well so everything is incorporated evenly.
- Dry the rib roast very well with paper towels, this helps the butter adhere to the meat better. Rub the herb compound butter all over the rib roast and place the roast in a cast iron skillet, fat side up.
- Roast at 500 degrees Fahrenheit for 15 minutes, then reduce the temperature to 325 degrees Fahrenheit and continue cooking for 45-50 minutes or until the center reaches an internal temperature of 125 degrees Fahrenheit for medium rare. *Note: exact timing will depend on how many pounds your roast is, but rule of thumb is 13-14 minutes per pound for medium rare.
- Remove roast from the oven and let the roast rest for at least 15 minutes before slicing.
- Cut the roast into ½ inch slices and serve with your favorite side dishes.
This recipe uses a 3-4 pound boneless prime rib, cook at 500 degrees Fahrenheit for 15 minutes, then the temperature is reduced to 325 degrees Fahrenheit for 45-50 minutes or an internal temperature of 125 degrees Fahrenheit.
After the initial high heat, roast for 13-14 minutes per pound.
A meat thermometer is very helpful in knowing when the meat has reached it's desired temperature. When you remove the roast and it rests, the temperature can increase from 5-10 degrees as well.
Rare: 120-125 degrees Fahrenheit
Medium Rare: 130-135 degrees Fahrenheit
Medium: 140-145 degrees Fahrenheit
Well Done: 150 degrees Fahrenheit + up
What to Serve with Rib Roast?
- Sautéed Green Beans with Shallots and Pine Nuts
- Roasted Brussels Sprouts with Lemon Zest
- Creme Fraiche Mashed Potatoes with Roasted Garlic
- Creamy Parmesan Polenta with Thyme
- Dollop or horseradish
- Mix horseradish with sour cream and serve alongside
More great beef recipes
Herb Crusted Boneless Rib Roast
LittleFerraroKitchen.com
Equipment
Ingredients
- 3-4 pound boneless rib roast
- 4 tablespoons unsalted butter softened
- 4 garlic cloves finely chopped or grated
- ½ cup fresh parsley leaves finely chopped
- 5-6 fresh sage leaves finely chopped
- 2 teaspoon Kosher salt
- 1 teaspoon coarsely ground black pepper
Instructions
- Pre-heat the oven to 500 degrees Fahrenheit and let the roast come to room temperature before cooking.
- Make the Herb Compound butter. To a bowl, add the softened butter, chopped parsley, chopped sage, grated garlic, Kosher salt and coarsely ground black pepper and mix well so everything is incorporated evenly.
- Dry the roast very well with paper towels, this helps the butter adhere to the meat better. Rub the herb compound butter all over the rib roast and place the roast in a cast iron skillet, fat side up.
- Roast at 500 degrees Fahrenheit for 15 minutes, then reduce the temperature to 325 degrees Fahrenheit and continue cooking for 45-50 or until the center reaches an internal temperature of 125 degrees Fahrenheit for medium rare. *Note: exact timing will depend on how many pounds your roast is, but rule of thumb is 13-14 minutes per pound for medium rare.
- Remove the roast from the oven and let rest for at least 15 minutes before slicing.
- Cut the roast into ½ inch slices and serve with your favorite side dishes.
KWillick says
I loved this recipe.
I found a 3 lb Cross Rib Roast.
I grated my garlic, I did not really measure my ingredients as I am doing low sodium prep and I usually just go by my likes. It was fantastic using the Sage, which was a bit of a hmmmm for me, I would have normally used oregano or rosemary. Sage was a lovely change.
My roast was at room temperature when butter mixture was rubbed and sat another 30 mins before going into the oven.
I did not have my cast iron so I actually used and 8x8 glass dish, I removed the roast and did a very nice au juice by removing some of the rendered fat and then using the bits in a sauce pan with a bit of low sodium beef broth, gentle amount of cayenne. Amazing.
My oven is spot on fir temperature. I did follow directions and Roast was only 110* after 450 and 325 as per recipe. I upped the oven to 350 for 10 mins (10 includes the heating to 350) The roast came in just under 125* when I removed and was beautiful after probs 20 mins of rest under tinfoil.
Served with my version of Rosemary Garlic Mashed Potatoes and steamed brocolli.
Delish. I will use this recipe again.
Thank you
Samantha Ferraro says
Wonderful KW, Love your spin. Sage should be in its own food group. You are so lucky to have an over that is "Spot On", ours fluctuates depending on area in the oven. When we use Convection it is kinda close. I wonder if the fact that we are on Propane matters...Hmmmm! Thank you so much for the great feedback, Samantha.
JA says
Herb garlic butter was perfect crust!
Samantha Ferraro says
Fantastic JA. The recipe is in our top favorites this season. Anything with Herbs and garlic is always wonderful. Have a great New Year, Samantha.