boneless prime rib roast sliced on a vintage plate - recipe image

Herb Crusted Boneless Prime Rib Roast

Butter tender, juicy, and perfectly medium rare this classic roast is much easier than you'd think. A quick cook at high heat creates a delicious, herbal crust then the heat is turned down for slow cooked succulence.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 713kcal
Author Lowcarbology Editorial


  • 4 pounds boneless prime rib
  • 2 tablespoons olive oil
  • 1 tablespoon cracked black pepper
  • 1 tablespoon salt , a bit more if you like it
  • 1 tablespoon herbes de provence
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder


Night Before Serving

  •  Rub the roast with the olive oil.
  • Mix the pepper, salt, herbes de provence, garlic powder, and onion powder together and pat all over the roast covering as much surface as possible.
  • Wrap tightly in plastic wrap and refrigerate until 30 minutes before serving.

When Ready to Cook

  • Remove the roast from the refrigerator and unwrap.
  • Let come to room temperature for 30 minutes.
  • Preheat the oven to 450F.
  • Place the prime rib on the roasting rack in the roasting pan, fat side up.
  • Roast 15 minutes then turn the oven down to 325F and continue roasting about 1 1/2 hours.
  • Remove roast from oven when meat thermometer registers 135F in the center.
  • Let stand for 15 minutes with aluminum foil loosely covering the roast to keep it warm.
  • Slice and serve.


Calories: 713kcal | Carbohydrates: 1g | Protein: 31g | Fat: 63g | Saturated Fat: 25g | Cholesterol: 137mg | Sodium: 974mg | Potassium: 519mg | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 4mg