Boneless Prime Rib Roast: High-Heat Sear Method
Boneless prime rib roast seared at high heat then finished low and slow. Two-stage cooking ensures a browned crust and tender, evenly cooked interior. Includes resting period for optimal juiciness. Serve with au jus.
Ingredients
- 4 lb boneless prime rib roast
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- au jus
Instructions
- 1
Preheat oven to 450°F.
- 2
Pat boneless rib roast dry with paper towels.
- 3
Season generously with sea salt and black pepper, coating thoroughly.
- 4
Place roast fat-side up on a roasting pan with rack.
- 5
Sear in oven at 450°F for 15 minutes.
- 6
Reduce oven temperature to 325°F and continue cooking for 1 hour 40 minutes.
- 7
Transfer roast to cutting board and tent loosely with foil.
- 8
Rest for 15 minutes.
- 9
Carve against the grain.
- 10
Serve with au jus.
Tips
Pat meat completely dry before seasoning to promote browning.
Position meat fat-side up so fat bastes the roast during cooking.
Resting allows carryover cooking and redistributes juices throughout the meat.
Good to Know
Refrigerate covered up to 4 days. Reheat gently at 300°F.
Season and refrigerate uncovered up to 24 hours before cooking for drier surface and better browning.
Slice against the grain. Serve hot with au jus on the side.
Common Mistakes
Do not skip the dry-pat step to avoid a pale, steamed surface instead of browned crust.
Do not carve with the grain to avoid tough, stringy meat texture.
Do not skip the resting period to avoid losing juices when cutting.
Substitutions
house rub alternative noted in source