A Prime Rib Roast recipe for beef ribeye. Use this Prime Rib recipe and you will prepare the best Prime Rib Roast you have ever tasted. Follow the recipe directions exactly and you can not go wrong in roasting a whole boneless prime rib.

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PRIME RIB ROAST

Ingredients of Boneless Prime Rib:

Begin with a whole boneless prime rib It will have a weight of about 14 pounds. If that is too much look for a rib roast in the size that will fit your needs. A whole rib will make a much better finished product because the size allows for the slow roast. You will need a large roasting pan and a rack if possible.You will need the ingredients that make up chef's salt or but a salt based meat rub from your local store. It may be marked as a ribeye roast or a whole boneless ribeye. It will be approximately sixteen inches long and eight or ten inches across. Also when looking for your roast do not be fooled by the term "prime rib". This does not refer to the grade of meat. It refers to the location of the ribs. The prime ribs are the sixth rib through the twelfth rib. The first five being the chuck and the last rib being part of the sirloin.The chuck end is the large end. The small end then, of course, is the sirloin end. Many people prefer the small end. I ,being contrary, like the large end. also refered to as "the chuck end". It may be slightly less tender but I like the flavor.Although I tend to eat a piece from neither end because I like my prime rib rarer than most people and the center is going to be more to my liking.

Getting back to the grade of meat. Your choices will be select, choice or prime (now we are talking grade and not ribs). All three grades will make a fine prime rib dinner. Select will be a little less tender but with less fat. The prime grade should have a heart in the center of it. The heart is a diamond shaped piece of fat that runs through the center of the ribeye. Choice will be somewhere in the middle. With all that being said your grade is probably going to be dictated by whatever meat your local store stocks.

Directions

Preheat your oven to 425 degrees

Rinse the rib eye ( prime rib) with cool water.

Lay it into the pan (use a rack, if available with a pan deep enough to catch the juices from the ribeye)

Massage chef's salt into the prime rib until the rib is completely covered.

Leave the boneless prime rib fat side up when done. Do not trim the fat!

Roast for 30 minutes.

Mix one quart water with two tablespoons (or soup spoons) beef base

Pour mixture into pan, turn oven to 325 degrees

After a total cooking time of two hours, using a meat thermometer check roast in three places (near each end and in the middle)

115 degrees in the center is rare and bloody

125 med rare

135 med

If it is not to your desired temperature check every ten minutes until done

boneless prime rib
Boneless Prime Rib Roast

You will get a better feel for your individual cooking time with experience

I find the best results for a large group is 125 in the middle with the ends being for the people that are a little squeamish about eating live animals.

Allow the prime rib to cool for 10 to 20 minutes depending how hungry you are.

While cooling collect juice from pan into serving container for your au jus

Slice on cutting board with trough or be prepared to clean up a mess. Even after 20 minutes it will be juicy.

The thickness of a ten ounce prime rib will approximately be the length from the joint of your thumb to the tip of your thumb.
Left over prime rib and au jus should be refrigerated and served the next day as "french dip" sandwiches. The left over au jus(broth) makes a wonderful French Onion Soup.
DRINKS with Prime Rib
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