Boneless Beef Rib Roast
When you are in the mood for prime rib, but want something a little easier to cook and carve than the traditional standing rib roast, like the recipe in the similar and related recipes links, try this boneless rib roast. It is every bit as delicious and makes a wonderful presentation for any special occasion.
- One 3-1/2 pound rolled boneless beef rib roast
- Salt and pepper to taste
- Onion powder
- Dried thyme
- Olive oil
- 2 cloves garlic, minced
- Chopped fresh parsley
Bring roast to room temperature for one hour. Preheat oven to 325° F. Sprinkle meat on all sides with salt, pepper, onion powder, and thyme. Heat a large ovenproof skillet or shallow roasting pan over high heat. Add just a little olive oil and swirl on bottom. Place the roast in pan, top side down. Sear the top until browned, about 2 minutes; turn and sear the bottom. Sprinkle top with the minced garlic and parsley. Place in the oven and roast, basting occasionally, until a thermometer inserted in center reads 135° for medium-rare, about 15 minutes per pound. Remove from pan and let roast rest for about 15 minutes before slicing. Meanwhile, if desired, deglaze the pan with a little beef broth or dry red wine to drizzle over the beef.
Similar and Related Recipes
Standing Beef Rib Roast
Grilled Standing Beef Rib Roast with Herbed Butter
Horseradish-Crusted Beef Tenderloin Roast