Sarra This Ina Garten Boneless Prime Rib Roast is a simple and elegant recipe, which is made with a whole filet of beef and a flavorful herb rub. It’s the perfect centerpiece for a special occasion, ready in about 2 hours.
Jump to RecipeIna Garten Boneless Prime Rib Roast Recipe Ingredients
- 1 whole boneless prime rib roast (filet of beef), about 4 to 5 pounds, trimmed and tied
- 3 tablespoons good olive oil
- 4 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
- 10 to 15 branches fresh tarragon (optional, for placing around the roast)
- For the Mustard Horseradish Sauce (Optional):
- 1 ½ cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 ½ tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- ⅓ cup sour cream
- ¼ teaspoon kosher salt
How To Make Ina Garten Boneless Prime Rib Roast
- Prep the Roast: Remove the beef from the refrigerator about 2 hours before roasting to allow it to come to room temperature. Pat the filet completely dry with paper towels.
- Season the Beef: Brush the entire filet with olive oil. Sprinkle it generously on all sides with the kosher salt and coarsely ground black pepper.
- Preheat and Roast: Preheat your oven to 275°F (135°C). Place the seasoned roast on a sheet pan. If using, tie the fresh tarragon branches around the beef with kitchen string.
- Cook to Temperature: Roast for 1 ¼ to 1 ½ hours. The most important step is to use a meat thermometer to check for doneness. The internal temperature should register 125°F in the center for rare or 135°F for medium-rare.
- Rest the Roast: Transfer the cooked roast to a cutting board. Cover it loosely with aluminum foil and let it rest for at least 20 minutes before slicing. This is a crucial step for a juicy roast.
- Make the Sauce (Optional): While the roast rests, whisk together the mayonnaise, both mustards, horseradish, sour cream, and salt in a small bowl.
- Serve: Slice the rested roast thickly and serve warm or at room temperature with the Mustard Horseradish Sauce.
Recipe Tips
- How do I get a perfectly cooked roast? The key to a perfect prime rib is temperature, not time. An oven thermometer to ensure your oven is accurate and a meat thermometer to check the internal temperature of the beef are essential tools. Do not guess.
- Why let the meat come to room temperature? Allowing the large roast to sit out for a couple of hours before cooking ensures that it cooks much more evenly, from the edge to the center.
- Why is resting the meat so important? This is non-negotiable for a juicy roast. Resting allows the juices that have been pushed to the center during cooking to redistribute throughout the meat. Slicing into it too early will result in a dry roast with all its juices on the cutting board.
- Can I get a crust on the outside? This slow-roasting method produces a very tender, evenly cooked roast without a hard crust. If you prefer a seared exterior, you can quickly brown the entire seasoned roast in a very hot, oiled pan on the stovetop before placing it in the oven.
What To Serve With Boneless Prime Rib Roast
This elegant roast is the star of the show and pairs perfectly with classic steakhouse sides.
- Creamy mashed potatoes or a potato gratin
- Roasted asparagus or green beans
- Yorkshire puddings
- The optional Mustard Horseradish Sauce
How To Store Boneless Prime Rib Roast
- Refrigerate: Store leftover sliced roast in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat slices gently in a skillet with a little beef broth or butter to prevent them from drying out. Leftovers are also famously delicious served cold in sandwiches.
Boneless Prime Rib Roast Nutrition Facts
- Serving Size: 1 slice (approx. 6 oz)
- Calories: ~650 kcal
- Protein: 50g
- Fat: 50g
- Saturated Fat: 20g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Ina Garten often uses the term “filet of beef” to refer to a whole beef tenderloin, which is a very lean and tender cut. A boneless prime rib roast (or ribeye roast) is cut from the rib section and has more marbling and a richer, beefier flavor. This slow-roasting method works beautifully for either cut.
This roast is best served shortly after it has rested. You can make the horseradish sauce up to a week in advance and store it in the refrigerator.
The best way to avoid this is to use a meat thermometer and pull the roast from the oven when it’s about 5-10 degrees below your target temperature, as it will continue to cook while it rests. If it is overcooked, slicing it thinly and serving it with plenty of sauce can help.
Try More Recipes:
Ina Garten Boneless Prime Rib Roast Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy10
servings10
minutes1
hour30
minutes650
kcalA simple, elegant, and foolproof method for a perfectly tender and juicy boneless prime rib roast, cooked low and slow and served with a zesty horseradish cream sauce.
Ingredients
-
1 (4-5 lb) whole boneless prime rib roast (or beef tenderloin), trimmed and tied
-
3 tbsp good olive oil
-
4 tsp kosher salt
-
2 tsp coarsely ground black pepper
-
Optional Sauce: 1 ½ cups mayonnaise, 3 tbsp Dijon mustard, 1 ½ tbsp whole-grain mustard, 1 tbsp prepared horseradish, ⅓ cup sour cream.
Directions
- Let the beef sit at room temperature for 2 hours.
- Preheat oven to 275°F (135°C).
- Pat the beef dry, brush with olive oil, and season generously with salt and pepper.
- Place on a sheet pan and roast for 1 ¼ to 1 ½ hours.
- Cook until a meat thermometer registers 125°F for rare or 135°F for medium-rare.
- Remove from the oven, cover loosely with foil, and let it rest for 20 minutes.
- While it rests, mix all the sauce ingredients. Slice the roast thickly and serve with the sauce.
Notes
- Using a meat thermometer is the most crucial step for achieving a perfectly cooked roast.
- Allowing the meat to come to room temperature before roasting ensures even cooking.
- Do not skip the 20-minute resting period; it is essential for a juicy, tender result.
- This low-temperature roasting method creates a uniformly pink and tender roast from edge to center.
