Boneless Rib Recipe

Bring to room temperature

Remove the boneless beef rib roast from the refrigerator 60 to 90 minutes before cooking so it comes close to room temperature. Pat the surface dry with paper towels.

Preheat the oven to 450°F (230°C). Position a rack in the middle of the oven.

Mix the kosher salt, coarsely ground black pepper, garlic powder, onion powder, and crushed dried rosemary in a small bowl. Rub the roast all over with olive oil, then massage the dry spice mix evenly over the entire surface of the meat.

Initial high-heat sear roast

Place the seasoned roast on a rack in a shallow roasting pan, fat-side up. Insert an oven-safe meat thermometer into the center of the thickest part of the roast. Roast at 450°F (230°C) for 15 minutes to develop a brown crust.

Lower and finish

After 15 minutes, reduce oven temperature to 325°F (160°C) without opening the door if possible. Continue roasting until the internal temperature reaches your target: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. For a 3 lb roast expect roughly 40–55 minutes after the initial sear depending on desired doneness and oven variability. Check temperature after about 30 minutes and then every 8–10 minutes.

When the roast reaches the target internal temperature, remove it from the oven and transfer to a cutting board. Tent loosely with aluminum foil and rest for 20 to 25 minutes; the internal temperature will rise about 5–10°F while resting and juices will redistribute.

After resting, remove the foil. Using a sharp carving knife, slice the roast across the grain into 1/2-inch to 3/4-inch thick slices. Serve immediately with pan juices or the optional pan sauce.

While the roast rests, place the roasting pan over medium heat on the stove (or pour pan drippings into a skillet). Add the butter and allow to melt. Add the finely minced shallot and sauté 1–2 minutes until softened but not browned.

Pour in the red wine and simmer 1–2 minutes, scraping browned bits from the pan. Add the beef stock, Worcestershire sauce, and fresh thyme. Bring to a gentle simmer and reduce until sauce is slightly thickened, about 5–7 minutes.

Taste and season with salt and black pepper as needed. Strain the sauce through a fine-mesh sieve into a small saucepan or bowl for a smooth sauce. Keep warm and spoon over sliced rib when serving.