Traditional Boneless Rib Roast

🕒 Prep: 10 min
🔥 Cook: 2 hours 30 min
🍽 Serves: 8
★★★★★
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Get ready to impress your dinner guests with this Traditional Boneless Rib Roast. It's a timeless classic that combines savory herbs and spices for a truly mouthwatering experience. Perfect for holidays or any special occasion where you want to shine as the host.

Ingredients for Traditional Boneless Rib Roast

The star of the show here is the boneless rib roast, which provides a rich, beefy flavor that's hard to beat. Olive oil helps the herbs stick and creates a beautiful, caramelized crust. The garlic adds a deep, aromatic base, while kosher salt and black pepper bring out the natural flavors of the beef. Dried rosemary and thyme add a classic, earthy aroma that ties everything together.

Tips & Tricks

  • Use a meat thermometer for accuracy—guesswork leads to overcooked meat.
  • Let your roast sit at room temperature for about 30 minutes before cooking. It helps with even cooking.
  • If you're out of rosemary, fresh thyme or oregano can work in a pinch.

Serving Suggestions

This rib roast pairs beautifully with creamy mashed potatoes and a side of roasted vegetables, like Brussels sprouts or carrots. A rich, red wine like Cabernet Sauvignon enhances the flavors even more.

Frequently Asked Questions

Can I use fresh herbs instead of dried?
Absolutely! Just remember that fresh herbs have a milder flavor, so you might want to use a bit more.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat slices gently in the oven.
What if I want it more well done?
Cook until the internal temperature reaches 145°F (63°C) for medium, or 160°F (71°C) for well done.

Traditional Boneless Rib Roast Recipe Walkthrough

First things first, preheat your oven to 450°F (232°C). This high heat will help us get that nice crust on the outside of the roast. While your oven is warming up, grab a small bowl and mix together the olive oil, minced garlic, salt, pepper, rosemary, and thyme. It should form a fragrant, wet paste.

Now, place your rib roast on a clean surface and rub the mixture all over it. Don’t be shy—make sure every inch is covered. This is where all the flavor comes from, so get in there! Once it’s thoroughly coated, place the roast on a rack in a roasting pan. The rack helps the heat circulate evenly around the meat.

Pop that beautiful roast into your preheated oven and let it go for about 20 minutes. This initial blast of high heat helps seal in the juices. After 20 minutes, reduce the oven temperature to 325°F (163°C). From here, it’s a bit of a waiting game. Roast for another 1.5 to 2 hours. You’re aiming for an internal temperature of 135°F (57°C) if you like it medium-rare, which is the sweet spot for a juicy, tender roast.

When it’s done, carefully take it out of the oven and let it rest for 15–20 minutes. This resting period is crucial as it allows the juices to redistribute, making every slice just right. Finally, slice it up and enjoy!

Why You'll Love This Recipe

  • Perfectly cooked to tender, juicy perfection.
  • Aromatic herbs create a flavorful crust.
  • Simple ingredients that pack a punch.
  • Easy enough for a first-time roast cooker.

Ingredients

1 (5-pound) boneless rib roast
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon kosher salt
1 tablespoon black pepper
2 teaspoons dried rosemary
1 teaspoon dried thyme

Step-by-step Instructions

1. Preheat your oven to 450°F (232°C).
2. In a small bowl, mix together olive oil, minced garlic, salt, pepper, rosemary, and thyme.
3. Rub the mixture all over the rib roast, ensuring an even coating.
4. Place the roast on a rack in a roasting pan.
5. Roast in the preheated oven for 20 minutes, then reduce the temperature to 325°F (163°C).
6. Continue roasting for approximately 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
7. Remove the roast from the oven and let it rest for 15-20 minutes before slicing.

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