Step 1 of 10
Boneless Prime Rib Roast
Season the prime rib liberally on all sides with salt and black pepper.
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Step 2 of 10
Boneless Prime Rib Roast
Line a roasting pan with heavy-duty aluminum foil and position a roasting rack inside of it.
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Step 3 of 10
Boneless Prime Rib Roast
Transfer the prime rib fat side up to the middle of the roasting rack. Tent the prime rib loosely with foil, and allow it to stand at room temperature for 1-2 hours.
PRO TIP Allowing the prime rib to sit at room temperature will help it cook more evenly.
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Step 4 of 10
Boneless Prime Rib Roast
Preheat the oven to 500°F.
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Step 5 of 10
Boneless Prime Rib Roast
Place the Dijon mustard, horseradish, garlic powder, thyme, rosemary, and onion powder into a small bowl. Stir to combine.
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Step 6 of 10
Boneless Prime Rib Roast
Remove the foil tent from the roast. Using the back of a spoon, spread the mustard mixture over the top surface of the meat.
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Step 7 of 10
Boneless Prime Rib Roast
Roast the prime rib on middle rack of oven for 20 minutes.
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Step 8 of 10
Boneless Prime Rib Roast
Reduce the oven temperature to 325°F. Continue roasting the prime rib until the meat reaches an internal temperature of 120-145°F, depending on desired doneness, 75-100 minutes.
PRO TIP Remove at 120°F for a more medium-rare prime rib, and remove closer to 140°F for a more well done prime rib. Note that the temperature of the meat will continue to rise by about 5°F after removal from oven.
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Step 9 of 10
Boneless Prime Rib Roast
Check to see that prime rib is done. Remove from oven or add time as needed.
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Step 10 of 10
Boneless Prime Rib Roast
Allow the prime rib to rest on the rack for 15-30 minutes, then transfer to a cutting board and untie. Carve and serve immediately. Refrigerate leftovers up to 5 days or freeze up to 6 months.