Butter-Crusted Boneless Prime Rib

A 2.5-pound boneless prime rib with an herb-butter crust, a high-heat start, and a low-and-slow finish.

Ingredients

• 2.5 lb boneless prime rib roast
• 3 tablespoons unsalted butter, softened
• 1½–2 teaspoons kosher salt
• 1 teaspoon coarse black pepper
• 1 teaspoon garlic powder, or 2–3 garlic cloves, minced
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped

Instructions

1. Remove the roast from the refrigerator 60–90 minutes before cooking. Pat it completely dry.
2. Mix the softened butter with the salt, pepper, garlic, rosemary, and thyme. Rub the herb butter generously over the roast.
3. Place the roast fat-side up on a roasting rack and insert a meat thermometer into the center. Preheat the oven to 550°F.
4. Roast at 550°F for 15 minutes, then reduce the oven to 225°F without removing the roast.
5. Continue roasting until the center reaches 115–118°F for medium-rare, 120–125°F for medium, or 130°F or higher for medium-well.
6. Remove the roast and rest it for 20–30 minutes. Leave it uncovered for the first 10 minutes, then tent loosely with foil if desired.
7. Slice against the grain into thick slices. Finish with flaky salt and freshly cracked pepper if desired.

Notes

• For medium-rare, temperature matters more than cooking time.
• A 2.5-pound roast generally takes about 1¼–2 hours total, including the high-heat start.