BONELESS PRIME RIB RECIPEBoneless Prime Rib recipe for roasting whole rib eye roasts, also known as rib roasts and standing rib roasts, into boneless or bone in prime rib dinners. Follow the recipe directions exactly and you can not go wrong in roasting a whole boneless prime rib for your next big holiday meal or any other time. This recipe also has directions for bone in prime rib roasts.
Boneless Prime Rib Ingredients:
Begin with a whole boneless prime rib also known as a rib eye roast. It will have a weight of about 14 pounds. If that is too much look for a rib roast in the size that will fit your needs. A whole rib will make a much better finished product because the size allows for the slow roast. You will need a large roasting pan and a rack if possible. You will need the ingredients that make up chef's salt or buy a salt based meat rub from your local store.
The "prime rib" may be marked as a rib eye roast or a whole boneless rib eye. It will be approximately sixteen inches long and eight or ten inches across. Also when looking for your roast do not be fooled by the term "prime rib". This does not refer to the grade of meat. "Prime rib" is the only beef cut allowed to use the word "prime" regardless of grade According to the U.S.D.A. - "Cooked beef items identified as Beef Prime Rib or Prime Rib of Beef" are not required to be derived from carcasses graded USDA Prime.
"Prime" in the case of describing prime rib refers to the location of the ribs. The prime ribs are the sixth rib through the twelfth rib. The first five being the chuck and the last rib being part of the sirloin. The chuck end is the large end. The small end then, of course, is the sirloin end. Many people prefer the small end. I ,being contrary, like the large end. also referred to as "the chuck end". It may be slightly less tender but I like the flavor. Although I tend to eat a piece from neither end because I like my prime rib rarer than most people and the center is going to be more to my liking.
Getting back to the grade of meat. Your choices will be select, choice or prime (now we are talking grade and not ribs). All three grades will make a fine prime rib dinner.Select will be a little less tender but with less fat. The prime grade should have a heart in the center of it. The heart is a diamond shaped piece of fat that runs through the center of the rib eye. Choice will be somewhere in the middle. With all that being said your grade is probably going to be dictated by whatever meat your local store stocks. If the meat is NOT marked prime, choice or select, it is select by default.
Meat buying tip; The membership stores like Sam's Club often sells "Choice" grade for the same price the local markets sell "Select" grade.
Boneless Prime Rib Roast Recipe DirectionsHeat your oven to 425 degrees
Rinse the rib eye ( prime rib ) with cool water.
Lay it into the pan (use a rack, if available with a pan deep enough to catch the juices from the rib eye)
Do not trim the fat unless it is more than an inch thick. If you have a roast with a "two inch lip" trim away the fat leaving an inch layer. This is not critical step.
Massage chef's salt into the prime rib until the rib is completely covered. Use less seasonings on the ends so not to make the end cuts too salty but do completely cover.
If you have trimmed away a layer of fat, place the trimmed fat back onto the rib.. This will do a natural baste as it roasts and give you a more flavorful au jus.
Leave the boneless prime rib fat side up when done. If bone in, place bone side down. Fat side up and bone side down is the same thing.
Roast for 30 minutes.
Mix one quart water with two tablespoons (or soup spoons) beef base
Pour mixture into pan, turn oven to 325 degrees
If using a rib, totally without bone or with bones completely attached, go to next recipe step. If using a rib which has the ribs tied to the roast - remove the twine and the ribs from roast after an hour but leave them in roasting pan. If you allow tied ribs to remain and remove them after totally cooking rib the place where the ribs were tied will have a less cooked look to it. This part is only important to presentation and not flavor.
Cooking Time with Boneless Prime Rib PicturesAfter a total cooking time of two hours, using a meat thermometer check roast in three places (near each end and in the middle)
Click to enlarge pictures.
125 degrees in the center is rare and bloody
135 medium rare
If it is not to your desired temperature check every ten minutes until done
You will get a better feel for your individual cooking time with experience
Prime Rib Picture
I find the best results for a large group is 125 in the middle with the ends being for the people that are a little squeamish about eating prime rib less than medium..
Allow the prime rib to rest at room temperature for 10 to 20 minutes depending how hungry you are.
Making Au Jus Directions
While resting, collect juice from pan into serving container for your au jus . Skim the au jus. I use a gravy separator (a pitcher which has a spout which pours from bottom). You can also stick au jus into freezer for a few minutes making fat rise to top as it cools. Skim fat then microwave au jus to reheat or simply heat in small pan on stove.
Slicing Prime Rib Directions
Slice on cutting board with trough or be prepared to clean up a mess. Even after 20 minutes it will be juicy (messy).
The thickness of a ten ounce prime rib will approximately be the length from the joint of your thumb to the tip of your thumb.
If slicing a bone in prime rib - run your knife along each side of bone giving you a large king cut with bone. The slices without bone will be your smaller queen cuts. Another method is to remove all the bones at once. Place your rib with bone side up simply run your knife length wise down roast between bones and roasted prime rib while lifting the bones away from the roast.
You will find, with this recipe, more often than not, the prime rib will be so tender you probably be able to gently pull ribs away from prime rib roast by hand without much help of the knife.
After removing ribs, slice prime rib following boneless slicing instructions.
Serving Prime Rib Tips and Hints
I serve au jus on the side in small bowls but many people like to serve the prime rib with a ladle full of steaming, hot au jus poured over each slice. This method makes a good presentation as it softens the pink look of the rib roast for those dinner guests expecting the look of a grilled steak.
If you serve the au jus over the each slice I would serve everything with the exception of potatoes in separate bowls. Another great prime rib tip is; feel free to slice carrots and potatoes into the pan and cook them with the prime rib just like you would a pot roast. If you think vegetables that have been cooked with a rump roast are good wait until you have eaten carrots and potatoes cooked more than two hours with a prime rib roast. One more tip;
I don't serve the ribs with the prime rib roast if they are removed or tied to the prime rib. I wrap them in foil, hide them in my refrigerator and eat them for lunch, dinner or a snack the next day. If the weather is decent, I put them on the grill for a few minutes on each side to warm them. If the weather does not permit, I put them under the oven broiler for a few minutes bone side down until they are warm.
I hope you enjoy your bone in or boneless prime rib dinner and feel free to email us with any questions.