How to Cook a Boneless Rib Roast

Just like the prime rib roast tradition, I also prepare my boneless prime rib for roasting by first rolling them in coarse salt and black pepper with a hint of rosemary. I thought that not everyone knows this secret, so I started to see how other restaurants do it. I found that the preparation methods were very similar in each place. Perhaps this old technique for cooking barbecued ribs is a basic secret.

When it comes to cooking prime rib, experts say the prime rib roast may be more flavorful with the ribs attached as it cooks, but a boneless roast is still the best choice if you want a cooked roast that’s easier to carve .

lightly season

While marinating is a wonderful idea, rib roast doesn’t need complex preparations to taste great. The meat itself is already flavorful and a touch of a simple rub with a hint of garlic, pepper, fresh herbs and lemon zest can go perfectly with your meat. The seasoning is enough to infuse more flavors into the meat.

A tablespoon of crushed and minced garlic rubbed vigorously on the meat can do the trick. You can also coat the meat with your favorite spice overnight or wrap tightly with plastic wrap and refrigerate until ready to grill. Avoid salting your rib roast until just before cooking; the salt will draw moisture out of the meat as it cooks.

Get the perfect roast

Use a grill rack and skillet. Ideally, a slightly larger pan is better to keep the juices from spreading and evaporating. Simply place the rib in the pan. Some advise against adding liquid to the pan, but if you like, you can add a quarter of the beef-based broth. Cook uncovered at 325 degrees. Turn the temperature up to 450 degrees and brown the roast for about 15 to 20 minutes then return to 325 degrees for the rest of the cook time.

For evenly cooked meat, cook low so the heat can reach the bottom and deeper parts of the roast without burning the outside. Make sure your heat is distributed well over the meat. Place the presentation side up so the meat is basted as it cooks and has more fat. You can also cook the roast upside down first and halfway through the cook time, then rotate until final basting and browning. Experts suggest browning the roast at 500 degrees for the last ten minutes.

While a medium-rare or well-done roast can make all the difference every time, the way you want yours done is still the most enjoyable, and it’s not a bad thing to like it that way. Here’s another challenging thought when grilling a boneless short rib roast: “Your roast will shrink less if you cook it slow and low, but you won’t get the same flavorful, well-browned exterior that a high-heat roast can give you.”

Good luck!