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Home » Recipes » Beef

Boneless Prime Rib with Chimichurri

Published: Dec 16, 2022 Last Updated: Dec 2024 by Lindsay This post may contain affiliate links to products I use and enjoy. 5 Comments

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5 from 30 ratings
side view of prime rib with chimichurri and text overlay

Perfect for Christmas dinner or an Easter meal; this is a completely foolproof reverse sear rib roast. It cooks low and slow for a tender, juicy bite, then is finished at a high heat. Bright chimichurri comes together in 5 minutes, and I like to serve this with baked mashed potatoes and oyster mushroom Rockefeller for a delicious holiday meal.

side view of cut prime rib served with chimichurri.

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OH GEEZ guys, I made big meat.  Perfect, wonderful meat. 

The most delicious, easy boneless ribeye roast recipe (aka prime rib!), cooked LOW AND SLOW with a really low oven temperature at first for a super evenly cooked roast, then rested and finished at a super HIGH oven temp for a crispy, delicious crust. The result is juicy, tender, perfectly medium (or rare!) prime rib that everyone will go bonkers for.

Recipe Notes and FAQ

This is one of those very special meals: a slow cooked rib roast, bright, garlicky chimichurri, and any side dishes you like.

I prefer to make a boneless rib roast because I find it easier to work with than bone-in. If you can only find prime rib with the bones in, you can ask the butcher to remove them for you and roast them separately like I did in these pictures.

The method here is a reverse sear method: the roast gets cooked first at a very low temperature, then rests so the juices redistribute. Right before serving, we blast the roast in the oven at a super high temperature to crisp and brown the outer crust. YUM.

This recipe is completely foolproof: it has two ingredients (salt and beef), and the oven does 90% of the work for you. Your only job is to take the temp of the meat every once in awhile, and pick what side dishes you'd like to serve!

Is a boneless ribeye roast the same as prime rib?

In general, yes! Usually prime rib is roasted with the bones on, but they are both the same cut of meat and often prepared in the same way, just two different names.

How long do you cook a boneless ribeye roast?

In this case, a few hours! We use a low and slow method here, which takes 2-3 hours, depending on the temperature of your oven and how large your ribeye roast is.

Is a ribeye roast a tender cut of meat?

YES! Ribeye roast is a bunch of ribeye steaks all together, before they've been cut into steaks. It's a lovely marbled, tender part of the beef.

sliced prime rib with sauce for prime rib and roasted rib bones on round plate.

Buying Prime Rib - How Much Per Person?

When you purchase prime rib, you'll want to portion about a pound per person for bone-in, and ½ bound per person for boneless. That will be enough for generous portions plus some leftovers.

Lots of prime rib methods call for cutting the ribs off but then tying them back to the roast for flavor during cooking but I find that adds another step AND prevents the boneless roast from cooking evenly. Instead, roast the ribs (if you have them) alongside the boneless roast using the exact same method.

Ingredients

uncooked prime rib resting on a baking rack with salt.

You need a prime rib (sometimes called a rib roast) and kosher salt. That's it! The quality of the beef and the time we give the roast is the real magic here. I've done fancy dry rubs and crusts on this particular roast before, and honestly I prefer it plain.

Don't trim the beef much if at all; the fat will gently melt and prevent the meat from drying out as it cooks.

Two Notes On Timing:

  • This recipe calls for salting the meat overnight, so plan for that. If you forget, it's not a huge deal, but the roast will taste more deeply beefy if you take the step of salting the beef overnight.
  • If you can, take the meat out of the fridge an hour our two before cooking it - room temperature meat roasts more evenly, so try to remember. 

Step By Step Instructions

To start (the day before), gather your beef and kosher salt. Place a baking rack inside of a baking sheet.

Salt the meat all over, very generously, then allow the meat to sit UNCOVERED in the fridge for 12-36 hours.

Pro tip - Tying the Rib Roast: As to whether or not to tie up the meat, it is completely your preference. If it comes tied up you can feel free to use the string - all it does it help the roast hold its shape a bit better. If your steak isn't already tied and you don't want to mess with it, don't worry about it.

cooked boneless rib roast on a small baking pan.

When you're ready to roast the meat, remove the salted roast from the refrigerator for at least one hour. Preheat the oven to 250F. You can roast the prime rib (and the rib bones if you have them) on the same baking sheet as you used in the fridge for the salting/drying, or you can transfer the roast to another baking dish or baking pan.

Roast the boneless rib roast for 2-3 hours until the internal temperature measures 115F. There isn't a good way to tell from the outside if your roast is ready to rest, so use a meat thermometer inserted to the very center (coldest part) of the meat.

roasted boneless ribeye roast on a baking rack.

When the internal temperature of the meat reads 115F, remove it from the oven and let it rest for 30-60 minutes. This will allow the meat to REALLY rest and the oven to heat way up for the outside crisping happy joy moment.

(this method and these temperatures will yield meat that is medium-rare with some more well-done pieces on the end)

Increase the oven temperature to 550F or as high as your oven will go.

oven roasted boneless prime rib with roasted rib bones.

When the roast has rested and the oven is super hot, place the rib roast back in the oven for 15-20 minutes to crisp the crust and get the whole thing really brown.

You can see in the images above that, while there isn't a massive difference, the darkening that you get in that final blast of heat makes the crust of the prime rib so delicious. Salty crispy beef bits, YES.

side view of standing rib roast tied in three places.

At this point you'll thinly (or thickly!) slice the prime rib, serve it however you'd like to serve it, and eat!

About The Roasted Bones: I like to separate the bones by cutting between each rib bone and serving them for anyone that wants them as a snack. I NEVER have a problem offloading roasted prime rib bones.

Homemade Parsley Chimichurri Ingredients

I usually make the chimichurri during the first resting period; but it can be made up to a day in advance and kept in the fridge.

ingredients for homemade chimichurri in white shallow bowl.

For this chimichurri (basically a tangy, garlicky, herby topping), we use parsley, garlic, salt, vinegar, olive oil, pepper, and crushed red pepper flakes.

Chop the parsley finely by hand and grate the garlic with a zester or mince it very finely. Combine all of the ingredients in a bowl, and done! Taste the chimichurri and add a few more sprinkles of salt if you'd like.

homemade chimichurri in a white bowl with spoon.

I love this so much as a sauce for prime rib because the bright, fresh herbs are such a good balance for the deep beef flavor.

What To Serve with Prime Rib

  • Crab Rangoon Dip to start.
  • Crispy parmesan smashed potatoes.
  • Broccoli casserole.
  • Sweet onion casserole (trust).
  • Roasted brussels sprouts (can be roasted while the meat rests!)
  • Baked mushroom rice.
  • Homemade no-knead bread.
slices of rib roast topped with fresh chimichurri.

If you've never made prime rib, this is absolutely the recipe to try. It's one of those special-in-its-simplicity holiday meat recipes that you'll make again and again. I hope you love it!

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side view of cut prime rib served with chimichurri.

Did You Try This One Yet?

If you make this prime rib, I'd love to hear! Leave a comment below, or find me on Instagram, Facebook, or Pinterest. You will LOVE this.

Recipe

side view of cut prime rib served with chimichurri.

Boneless Prime Rib with Chimichurri

Lindsay Howerton-Hastings
The best, most melt-in-your-mouth rib roast! Reverse sear this sucker, douse it in bright chimichurri, and go.to.town.
5 from 30 ratings
Print Recipe Pin Recipe
Prep Time 0 minutes mins
Cook Time 4 hours hrs
0 minutes mins
Total Time 4 hours hrs
Course Main Dish
Cuisine American

Equipment

  • Small Baking Sheet
  • Cooling Rack
  • Chef Knife

Ingredients
  

Prime Rib

  • 1 boneless rib roast about 3-4 pounds (the equivalent of 3 ribs worth, ribs removed and kept separate for roasting)
  • 1 tablespoon kosher salt

Parsley Chimichurri

  • ½ bunch parsley stems removed and finely chopped
  • 1 clove garlic minced or grated
  • ½ teaspoon kosher salt
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • crushed red pepper flakes to taste

Instructions
 

Prime Rib

  • PURCHASING NOTE: Some butchers will cut the bones of a bone-in roast for you and allow you to take them home. If you do that, follow the same method for cooking the bones, then cut them apart once they are cooked and serve with the sliced roast.
  • The night before you'd like to eat, prepare a small baking sheet with a wire rack inside (skip this if you don't have a rack, a baking dish will work fine). Sprinkle the rib roast all over with the salt, and place it on the rack, uncovered, in the fridge for 12-36 hours.
  • The day you're going to cook the roast, take it out of the fridge 1-2 hours before cooking to allow it to come to room temperature. Transfer the roast (and bones if using) to a dry pan fitted with the same rack, or a small roasting dish if you don't have a rack. Preheat the oven to 250F.
  • Roast the ribeye roast for 2-3 hours until the internal temperature reads 115F. Check the temperature after 90 minutes and then every 30 minutes after that until the right temperature is achieved.
  • Remove the roast from the oven and allow to rest for 30-60 minutes. During this time, increase the oven heat to 550F or as hot as your oven will go.
  • Return the roast to the oven for 15-20 minutes until dark golden brown. Remove from the oven, let rest for another 5-10 minutes, then slice and serve as desired.

Chimichurri

  • Place all of the ingredients in a bowl. Stir to combine and taste; add more salt or vinegar to your preference.
  • Serve spooned over the meat.

Notes

Amount of meat per person: When purchasing prime rib (or rib roast, or ribeye roast), plan for about ½ pound boneless per person, or 1 pound bone-in per person.
Bone-in Rib Roast: This method can be used for boneless OR bone-in rib roasts.
Make-Ahead: the rib roast is delicious cold on sandwiches as leftovers, and the chimichurri can be made up to one day in advance.
Tried this recipe?Let me know how it was!

This post was originally published in December 2013 and has been updated with new images and more clear instructions.

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Reader Interactions

Comments

  1. Marcellina

    December 17, 2022 at 2:48 am

    5 stars
    Absolutely delicious with the chimichurri

    Reply
  2. Megs

    December 17, 2022 at 2:31 am

    5 stars
    This looks fabulous. I have bookmarked for Christmas.

    Reply
  3. kat51

    December 22, 2013 at 2:55 pm

    I like to add a little bit of mustard powder to the rub. It does bring it up a notch.

    Reply
  4. Anne Greene

    December 12, 2013 at 2:00 pm

    I am having a hard time reading the post because the background is black and I am old

    Reply
    • funnyloveblog

      December 12, 2013 at 2:02 pm

      Hmm, that's interesting. The background is actually white - perhaps something with your internet browser is causing this?

      Reply
5 from 30 votes (28 ratings without comment)

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Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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