A beautifully roasted boneless rib roast is one of the most impressive yet surprisingly easy meals you can prepare. Whether it's for a holiday gathering, a special celebration, or just a cosy weekend dinner, this flavourful, juicy cut of meat will leave everyone raving. In this boneless rib roast recipe, we’ll walk you through everything from selecting the best cut to achieving that perfect crust, plus essential cooking tips and FAQs to ensure your roast is restaurant-quality.

What is a Boneless Rib Roast?

A boneless rib roast, also known as a boneless prime rib, is a high-quality cut taken from the rib section of the cow. This cut is prised for its rich marbling, which translates into incredible tenderness and flavour when cooked properly. Unlike a bone-in rib roast, a boneless version is easier to carve, making it a convenient choice for home cooks.

How to Choose the Perfect Rib Roast for  Boneless Rib Roast Recipe?

When shopping for a boneless rib roast for recipe for rib roast boneless, consider the following:

• Marbling: Look for a roast with plenty of marbling (thin streaks of fat within the meat). The more marbling, the juicier and more flavourful your roast will be.
• Fat Cap: A good layer of fat on top helps keep the meat moist and flavourful while roasting.
• Size: Estimate about 3/4 to 1 pound per person when purchasing your roast.
• Quality Grade: The USDA grading system includes Prime, Choice, and Select. Prime has the most marbling and is the best quality, while Choice is a great balance of quality and price.
• Tied Roast: Ask your butcher to tie the roast for even cooking and a uniform shape.

Ingredients for a Flavour-Packed Boneless Rib Roast Recipe

For the Roast:

• 1 boneless rib roast (about 5–7 pounds)
• 4 tablespoons unsalted butter, softened
• 4 garlic cloves, finely minced or grated
• ½ cup fresh parsley, finely chopped
• 5–6 fresh sage leaves, finely chopped
• 2 teaspoons Kosher salt
• 1 teaspoon coarsely ground black pepper
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped

For a Simple Horseradish Sauce (Optional):

• 1 cup sour cream
• 3 tablespoons prepared horseradish
• 3 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper
• 2 tablespoons fresh chives, finely chopped

Step-by-Step Cooking Instructions For Boneless Rib Roast Recipe

1. Prepare the Roast

• Remove the rib roast from the refrigerator about 1 hour before cooking to let it come to room temperature.
• Pat the roast dry with paper towels to help the seasoning adhere.

2. Make the Herb Butter

• In a small bowl, mix softened butter, garlic, parsley, sage, rosemary, thyme, salt, and black pepper until well combined.
• Rub this mixture generously over the entire roast.

3. Preheat the Oven & Sear the Roast

• Preheat your oven to 500°F (260°C).
• Place the roast on a rack in a roasting pan (fat-side up) to allow even air circulation.
• Roast at 500°F for 15 minutes to develop a beautiful crust.

4. Lower the Temperature & Slow Roast

• Reduce the oven temperature to 325°F (163°C) and continue roasting.
• Cook time depends on your preferred level of doneness:

  • Rare: 115–120°F (46–49°C), about 10–12 minutes per pound

  • Medium Rare: 125–130°F (51–54°C), about 13–14 minutes per pound

  • Medium: 135–140°F (57–60°C), about 14–15 minutes per pound

  • Medium Well: 145–150°F (63–66°C), about 15–16 minutes per pound

• Use a meat thermometer to check the internal temperature.

5. Rest the Meat

• Remove the roast from the oven 5–10 degrees before your target temperature as it will continue cooking while resting.
• Tent loosely with foil and let it rest for 30 minutes before carving to allow juices to redistribute.

6. Slice and Serve

• Use a sharp carving knife and slice against the grain into ½-inch thick slices.
• Serve with horseradish sauce or pan drippings as au jus.

Tips for the Perfect Boneless Rib Roast Recipe

• Use a Meat Thermometer: A thermometer is essential to avoid overcooking. Insert it into the thickest part without touching fat or bone.
• Don't Skip the Resting Period: Resting allows the juices to settle, keeping the meat juicy and tender.
• Cook Fat-Side Up: This allows the fat to melt and baste the meat as it roasts.
• Season in Advance: For deeper flavour, season and refrigerate the roast overnight, uncovered, before cooking.

Perfect Side Dishes for Rib Roast 

Pair your recipe for rib roast boneless with these classic side dishes:

• Mashed Potatoes or Twice-Baked Potatoes
• Roasted Brussels Sprouts with Lemon
• Garlic Butter Green Beans
• Creamed Spinach
• Homemade Dinner Rolls

Frequently Asked Questions

1. How long do I cook a boneless rib roast?

Cooking time varies based on doneness. The general rule is 10–16 minutes per pound at 325°F after the initial high-temperature sear.

2. Should I cover the roast while cooking?

No, roasting uncovered helps develop a flavourful crust.

3. How do I know when my roast is done?

Use a meat thermometer and remove the roast 5–10 degrees before your desired temperature since it will continue cooking while resting.

4. Can I cook my rib roast in advance?

Yes! You can cook the roast ahead and reheat slices gently in a warm oven (250°F) covered with foil to prevent drying out.

5. What’s the difference between boneless rib roast and prime rib?

Prime rib is traditionally bone-in, while a boneless rib roast has had the bones removed. Both come from the same cut of beef.

Final Thoughts

The recipe for boneless rib roast is one of the most luxurious and rewarding meals you can cook at home. By following these simple steps and expert tips, you’ll achieve a tender, juicy, and flavourful roast that will impress your guests every time. Enjoy!