200 minutes
A succulent and flavorful prime rib roast, perfect for special occasions.
tablespoons
tablespoons
Prime Rib Roast, boneless
0 lb
tablespoons
to taste
1. Preheat Oven
Adjust your oven rack to the middle position and preheat the oven to 500 degrees. Line a rimmed baking sheet with aluminum foil and set a wire rack inside the sheet. Lightly spray the rack with vegetable oil to prevent sticking.
2. Prepare Seasoning Mixture
In a small bowl, combine 1.5 tablespoons of kosher salt and 1.5 tablespoons of pepper.
3. Weigh and Calculate Roasting Time
Weigh the prime rib using a kitchen scale. Round the weight up to the nearest half-pound, multiply this rounded weight by three, and round up again to the nearest whole number to determine your roasting time in minutes.
4. Season the Roast
Pat the prime rib dry with paper towels. Brush the entire surface of the roast with 2 tablespoons of Dijon mustard. Evenly sprinkle the salt and pepper mixture on all sides of the roast, ensuring it's well coated.
5. Roast the Prime Rib
Place the seasoned prime rib on the prepared wire rack, fat side up. Transfer the baking sheet to the preheated oven and roast for the amount of time you calculated.
6. Residual Cooking
After your timer goes off, turn off the oven but do not open the door. Let the prime rib sit undisturbed in the residual heat for two hours.
7. Rest the Prime Rib
Once the two hours have passed, remove the baking sheet from the oven and let the prime rib rest on the rack for about 20 minutes.
8. Slice and Serve
Transfer the rested prime rib to a carving board. Using a sharp knife, slice the roast into 0.25 to 0.5 inch thick pieces. Serve the slices with prepared horseradish on the side.
Swap out the prime rib for a whole chicken. You might want to include some lemon zest in the herb mixture to add a bright, citrusy note.
Roast whole cloves of garlic until caramelized and soft, then mash them into your herb mixture. This will give a milder, sweeter garlic profile as opposed to the more pungent taste of raw or lightly cooked garlic.
Incorporate whole grain mustard into the herb mixture to add tanginess and additional texture to the crust.
Substitute the prime rib with a leg of lamb and consider adding mint to the herb mixture. Lamb pairs beautifully with rosemary and garlic, offering a classic combination.
While rosemary and thyme are classics, consider incorporating fresh oregano or marjoram for a more Mediterranean flair. A touch of finely chopped fresh sage can also add a warm, autumnal character.
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