Boneless Rib Recipe
Make Boneless Rib Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Boneless Rib Roast
Pan Sauce (optional)
Method
Boneless Rib Roast
- 1
Bring to room temperature
Remove the boneless rib roast from the refrigerator and let it sit, loosely covered, at room temperature for 45–60 minutes. This promotes even cooking.
- 2
Preheat oven
Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.
- 3
Pat dry and oil
Pat the roast dry with paper towels. Rub the entire surface with 2 tablespoons olive oil to help the seasoning adhere and promote browning.
- 4
Season
Combine kosher salt (2 tbs), black pepper (1 tbs), garlic powder (1 tsp), onion powder (1 tsp), and dried thyme (1 tsp). Rub the seasoning mixture all over the roast, pressing it into the surface so it forms an even crust.
- 5
Sear (optional but recommended)
Heat a large ovenproof skillet or roasting pan over high heat until very hot. Place the roast fat-side down (or seam-side if no fat cap) and sear for 2–3 minutes until deeply browned. Turn and sear the other sides for 1–2 minutes each to develop a crust. This step improves flavor but can be skipped if short on time.
- 6
Roast
Place the seared roast on a rack in a roasting pan (or leave in the ovenproof skillet). Insert an instant-read thermometer into the thickest part of the roast, not touching bone (if any). Roast at 425°F (220°C) for 15 minutes to jump-start browning, then reduce oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 3 lb roast expect 30–45 minutes after reducing the temperature depending on oven and roast shape; rely on thermometer rather than time.
- 7
Rest
Transfer the roast to a cutting board and tent loosely with foil. Let rest 15–20 minutes. The temperature will rise roughly 5–10°F and juices will redistribute, giving a juicier result.
- 8
Slice and serve
Using a sharp carving knife, slice the roast against the grain into 1/4–1/2 inch thick slices. Serve immediately with pan sauce or sides of your choice.
Pan Sauce (optional)
- 9
Collect pan juices
After removing the roast from the skillet or roasting pan, place the pan over medium heat on the stovetop. If there are large browned bits, pour off any excess fat leaving about 1 tablespoon in the pan.
- 10
Sauté aromatics
Add 2 tablespoons unsalted butter to the pan. When melted, add the minced shallot (1 each) and cook 1–2 minutes until softened. Add the minced garlic (1 clove) and cook 20–30 seconds until fragrant.
- 11
Deglaze
Add the red wine (1 tbs) or a splash of beef stock to deglaze, scraping up browned bits from the pan with a wooden spoon. Let the wine reduce by half, about 1–2 minutes.
- 12
Simmer sauce
Add 1 cup beef stock and bring to a simmer. Reduce the liquid until the sauce thickens slightly, about 4–6 minutes. Taste and adjust seasoning with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 13
Finish
Remove from heat and whisk in the remaining 1 tablespoon butter for shine and richness. Stir in chopped fresh parsley (1 tbs). Strain the sauce if you prefer a smooth finish, then serve alongside sliced roast.