Boneless Prime Roast Recipes

THE BEST PRIME RIB EVER

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Place prime rib in a roasting pan, fat-side up.
• Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.

BONELESS PRIME RIB RECIPE

Steps:

• Pat the prime rib dry with a paper towel. Lightly score the fat cap of the roast by making a cross-hatch pattern with a sharp knife. Do not cut too deep.
• Drizzle canola oil over the roast and rub to adhere. Sprinkle with Kosher salt and black pepper, and rub all over once more.
• If you have time, intensify the flavor of the beef by transferring the roast to a rimmed pan and placing it in the refrigerator (taking care to avoid any cross-contamination) overnight or up to 3 days, uncovered. If you do not have time, proceed directly to step 4.
• Preheat the oven to 450° and have ready a rack fitted in a roasting pan or over a sturdy rimmed baking sheet.
• Remove the roast from the refrigerator to sit at room temperature 1 hour prior to roasting to remove the chill. Then, transfer to prepared rack and pan.
• Roast for 15 minutes at 450°. Decrease the temperature to 300° and roast until the internal temperature reaches 120°, about 1 hour and 45 minutes to 2 hours more.
• Remove from the oven and allow to rest at least 15-20 minutes before carving. Slice the roast in 3/4" slices, serve and enjoy.

EASY BONELESS PRIME RIB ROAST RECIPE

Steps:

• Preheat the oven to 450°F. Pat your room temperature boneless prime rib roast dry using paper towels, then rub all over with a generous amount of salt and pepper. You want to give it a good coating!
• Place the roast on a pan with a roasting rack, fat-side up. Add it to the oven and cook for 15 minutes at 450°F. After 15 minutes, reduce the temperature to 325°F. Cook for an additional 1 hour and 40 minutes (check the exact time for your level of doneness using the Roast Perfect App).
• Once the beef is done cooking, remove it from the oven and transfer it to a cutting board. Loosely tent the beef with foil for 15 minutes to let it rest.
• After 15 minutes, carve the roast against the grain. Always carve against the grain for best results. Serve with Au Jus.

BONELESS PORK ROAST

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• The meat should be at room temperature for best results.
• Place pork in roasting pan.
• Sprinkle the top of the roast with sage, rosemary, garlic, and salt and pepper.
• Bake for 50 minutes (25 minutes per lb).

PORK LOIN ROAST

Steps:

• Preheat oven to 400°. Line a 13"-x-9" pan with foil and place a wire rack on top.
• Roll the flap of the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches. (This helps cook the pork more evenly.)
• In a small bowl, mix together garlic, mustard, rosemary, thyme, 1 1/2 teaspoons salt, and freshly ground black pepper. Rub mixture all over pork loin and place in roasting pan fat-side down. Bake for 30 minutes, then carefully flip the loin and bake until a thermometer inserted into the middle of the meat reads 145°, about 20 minutes.
• Mix melted butter and brown sugar together, then brush on top of the pork loin. Broil for 2 minutes to let caramelize.
• Let rest for 10 minutes before slicing into 1/3" pieces. Serve pork warm with extra pan juices.

HOW TO COOK A BONELESS PRIME RIB ROAST

Steps:

• A day or two before roasting
• Set boneless prime rib roast on cutting board and pat dry with paper towels. Salt all over with 1 tablespoon kosher salt. Place the salted boneless prime rib roast on a rack in a roasting pan (or on a baking sheet) and refrigerate overnight (uncovered) to air-dry the outside of the prime rib. This ensures a crispier outside.
• Ready to roast
• Preheat oven to 200°F
• In a small bowl combine 2 tablespoons ghee (or olive oil) with 2 tablespoons freshly minced garlic, 2 teaspoons fresh thyme leaves, and 1 teaspoon freshly ground black pepper. Mix well into a paste.
• With prime rib roast on rack in roasting pan, rub the garlic and thyme paste all over the roast.
• Place roasting pan in preheated oven until the center of the roast reads 120°F on an instant read thermometer for medium-rare. About 4 hours.
• Remove roast from oven and tent with foil to rest for at least 20 minutes.
• Turn oven temp up to 500°F.
• Once the oven reaches 500°F, remove the foil and put the roast back in the oven. Cook until the outside is nicely browned and crisp. About 10-15 minutes. Transfer roast to a cutting board and rest the roast at least 15 minutes. Slice and enjoy!

BONELESS PRIME RIB AU POIVRE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Trim fat off the beef and place in a shallow roasting pan. Stir together mustard and garlic in a small bowl and spread on top of the beef. Sprinkle with pepper.
• Roast uncovered in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C), 2 to 3 hours. Remove from oven, cover with foil, and let stand for 15 minutes.

PERFECT BONELESS BEEF ROASTS

Steps:

• NOTE: The success of this recipe will depend upon how accurate the temperature of your oven is and how will it retains heat. Adjust cooking time +/- according to your individual oven.
• IMPORTANT: Determine the EXACT weight of the roast from the meat wrapper. Weight will determine how long to cook the roast. If you have a probe meat thermometer with an alarm, I recommend using it.
• Preheat oven to 500 degrees.
• Cut all visible fat from the outside of the meat. Rub the entire outside of the roast with salt, pepper, or seasonings of your choice, such as thyme, garlic powder, etc. (If using a probe thermometer insert it into center of the meat. Set the temperature to your desired degree of doneness and set the alarm.).
• Place roast in roasting pan and bake according to the following Cooking Chart:.
• RARE - 3 minutes per pound.
• MEDIUM RARE/RARE - 3 1/4 minutes per pound.
• MEDIUM RARE - 3 1/2 minutes per pound.
• MEDIUM - 4 minutes per pound.
• MEDIUM WELL - 4 1/2 minutes per pound.
• WELL DONE - not recommended with this method.
• Set your oven timer for the cooking time calculated from the Cooking Chart above.
• When cook time is completed, TURN THE OVEN OFF! DO NOT OPEN THE OVEN DOOR FOR AT LEAST 1-1/2 HOURS or until the probe alarm signals desired temperature has been reached. After removing roast from oven, tent with foil and let it rest for 5 minutes before slicing.
• To reserve meat juices, slice rare/medium rare roasts on a platter where juices can collect. Pour juices into roasting pan, scraping loose any pan drippings, and pour au jus over the roast.
• OPTIONAL ONIONS AND MUSHROOMS: Slice mushrooms and onions. In frying pan coated with non-stick cooking spray, saute mushrooms and onions until limp and tender. Add 2-3 tablespoons balsamic vinegar and set aside.
• FOR GRAVY: For each cup of au jus (beef liquid), make a slurry by stirring 1-1/2 to 2 tsp of cornstarch into 1 tbs water. Bring au jus to a slow boil (adding 1 cup beef broth, cooked mushrooms and onions w/vinegar if using optional ingredients); stirring constantly. Gradually add the slurry to the boiling au jus. Cook on medium, stirring constantly, until mixture thickens - about 1 minute. Remove from heat and serve.

PEPPERY PRIME RIB BONELESS BEEF RIB ROAST

Steps:

• Heat oven to 350°F. Combine rub ingredients in small bowl; reserve 2 tablespoons of the rub for the au jus. Press remaining rub evenly onto the top surface of beef roast. I like to score the fat cap so the garlic and cracked pepper blend will penetrate the beef.
• Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven until internal temperature reads 120 - 125 degrees in the thickest part of the roast.
• Remove roast from oven and tent with foil. Let stand for 20 minutes. During this resting time the internal temperature will rise to 130 - 135 degrees for a medium rare rib roast.
• While roast is resting, combine broth and reserved rub in small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in thyme; continue simmering 2 minutes.
• Carve roast into slices. Season with salt, as desired. Serve with au jus or Creamy Horseradish Sauce.