Ina Garten Boneless Prime Rib Roast Recipe
The Ina Garten Boneless Prime Rib Roast Recipe is one of the best holiday dishes.
Ingredients
- 1 boneless prime rib roast 4–5 pounds
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp olive oil
- 6 garlic cloves minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp lemon zest
Instructions
Season the Roast
- Rub the roast with salt, pepper, garlic, rosemary, thyme, and lemon zest until fully coated with flavor.
Rest the Meat
- Let the meat sit uncovered for one hour. This helps the roast cook evenly and stay juicy inside.
Preheat the Oven
- Heat your oven to 500°F. This high heat creates a crispy crust that keeps the meat tender.
Prepare the Pan
- Place the roast in a large roasting pan. Keep the fat side up to help baste the roast naturally.
Start Roasting
- Cook the meat for 20 minutes at high heat. This step locks in juices and gives a beautiful golden color.
Reduce Heat
- Lower the heat to 325°F. Continue roasting until internal temperature reaches your favorite doneness.
Check Temperature
- Use a thermometer. Medium-rare is 125°F. Medium is 135°F. Choose what you like most.
Rest Before Cutting
- Remove the roast from the oven. Cover lightly with foil. Let it rest for 15–20 minutes.
Slice the Roast
- Cut the prime rib into thick slices. Use a sharp knife for clean and smooth cuts.
Serve Warm
- Place slices on a warm plate. Serve with your favorite sides and enjoy a perfect holiday meal.
Notes
- Let the roast rest before slicing for juicy results.
- Use fresh herbs for the best aroma.
- Always check meat temperature for perfect doneness.
- Dry the roast before seasoning for a better crust.
- Do not cut the roast too thin. Thick slices stay tender.
- Use high heat first for a restaurant-style crust.
- Keep leftovers in an airtight box to stay fresh.