Herb Crusted Boneless Rib Roast

Boneless rib roast on a plate with mashed potatoes.

5 from 3 votes

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.

Prep Time15

Cook Time50

Resting15

Total Time1 20

Course: Main Course

Cuisine: American

Keyword: boneless rib roast, prime rib roast

Servings: servings

Calories: 749kcal

Author: Samantha Ferraro

Cost: $40

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

US Customary - Metric

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.

Video

Notes

Before roasting, leave the roast at room temperature for at least 15 minutes to get the chill off.

Use other herbs for the compound butter such as chives, thyme and oregano.

Once the roast is done, let it rest for at least 15 minutes before slicing.

Nutrition