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Boneless Prime Rib Roast with Herbs and Vegetables

Boneless Prime Rib Roast with Herbs and Vegetables
  • Prep 5 min
  • Total 1 hr 35 min
  • Ingredients 10
  • Servings 6
I only prepare this cut of meat for special occasions since it's a little expensive, but I promise the investment is worth it. The meat is incredibly juicy and soft if you cook it correctly. Prime rib roast can be purchased with or without bone. I personally prefer it without bone, since it's easier to cut and serve, but I know the version with bone is also very popular. This variation uses herbs to highlight the flavor of the meat, making it that much more irresistible! Enjoy!

Ingredients

  • 1 prime rib roast (about 5-6 lb)
  • 8 cloves garlic, 4 whole and 4 crushed
  • Salt and black pepper, to taste
  • 3 tablespoons butter
  • 2 tablespoons rosemary leaves, finely chopped
  • 2 tablespoons thyme leaves, finely chopped
  • 2 tablespoons parsley, chopped finely
  • 4-6 medium potatoes, washed and coarsely chopped
  • 2-3 carrots, washed, peeled and cut into chunks
  • 2 tablespoons olive oil

Directions

  • 1
    Remove the prime rib from the refrigerator 2 hours before cooking. It's very important that the meat reach room temperature.
  • 2
    Preheat oven to 450°F.
  • 3
    Season the meat with salt and pepper to taste. With a knife, make 4 cuts on top of the meat, insert a garlic clove on top of each and set aside.
  • 4
    In a small bowl, mix the butter with the mashed garlic.
  • 5
    Cover the meat with the butter mix.
  • 6
    Mix the herbs in a small bowl and rub this mixture onto the surface of the meat until covering completely.
  • 7
    Place in an iron skillet or in a baking dish with the fatty part facing up. Arrange the vegetables around it and sprinkle with olive oil. Bake for 45 minutes. Reduce the temperature to 325°F and keep baking until the internal temperature reaches 125°F, about 30 more minutes.
  • 8
    Let sit for 20 minutes before cutting.
  • 9
    Serve and enjoy!

Expert Tips

  • Use a meat thermometer to know if the meat is ready.
  • Ask your butcher to tie the meat with a string to avoid it breaking apart when you cook it.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I only prepare this cut of meat for special occasions since it's a little expensive, but I promise the investment is worth it. The meat is incredibly juicy and soft if you cook it correctly. Prime rib roast can be purchased with or without bone. I personally prefer it without bone, since it's easier to cut and serve, but I know the version with bone is also very popular. This variation uses herbs to highlight the flavor of the meat, making it that much more irresistible! Enjoy!
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