Boneless Prime Rib Roast
Ingredients
The roast
-
3 ½ to 5
pound
boneless ribeye roast
-
2
tablespoons
sea salt
-
1
teaspoon
crushed black peppercorns
Au Jus
-
1
onion
chopped
-
1 ½
teaspoons
cornstarch
-
2 ½
cups
beef broth
-
2
sprigs
fresh thyme
Instructions
- Cut slits in a crosshatch pattern in the fat cap of the ribeye roast and pat it dry.
- Mix salt and pepper, rub it over the roast, and refrigerate uncovered for 24 hours.
- Preheat the oven to 250°F, place the roast in a roasting pan, and cook for 1 ½ hours until the internal temperature reaches 110°F.
- Tent the roast with foil and let it sit for up to 2 hours.
- Preheat the oven to 475°F and cook the roast until the center reaches 125°F, about 10 to 20 minutes.
- Transfer the roast to a cutting board, tent with foil, and let it rest for at least 15 minutes.
- In a skillet, heat the reserved juices and add the chopped onion, cooking for about 5 minutes.
- Whisk cornstarch into a small amount of broth, then add the rest of the broth and thyme to the skillet.
- Bring to a boil, reduce heat, and cook for 10 minutes until reduced by half, then strain and serve warm.
Nutrition Facts (estimated)
Servings
12
Calories
403
Total fat
35g
Total carbohydrates
1g
Total protein
19g
Sodium
1408mg
Cholesterol
80mg
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