Low and Slow Boneless Rib Roast
September 11, 2025 • 0 comments
Get ready to impress everyone at your table with a showstopping boneless rib roast. This simple, foolproof recipe guarantees a juicy, flavorful masterpiece with a gorgeous, seasoned crust.
Unlike other roasts, the boneless rib roast is celebrated for its incredible marbling—those fine streaks of fat that melt as it cooks, infusing the meat with a rich, buttery flavor and ensuring it stays exceptionally moist.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- 5 lb. boneless rib roast
- 1 tablespoon kosher salt
- BUTTER RUB:
- 2 tablespoons very soft unsalted butter
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- ⅛ teaspoon cayenne pepper
Directions
- Gather all ingredients.
- Place the meat on a rack so that air can circulate underneath, rub with salt, then place in the refrigerator for 24 to 48 hours.
- Remove from the refrigerator and let it rest for a few hours to come to room temperature (optional).
- Preheat the oven to 300°F. Transfer roast into a roasting pan, preferably on a rack.
- Mix butter with coarse salt, pepper, and cayenne in a small bowl and spread onto the sides and top of the roast. Then add more salt to the top. Pour water into the bottom of the pan.
- Roast in the preheated oven until internal temperature is 115°F to 120°F, about 1 hour and 20 minutes (approximately 20 minutes per pound). Remove from the oven, cover with foil and let rest for at least 20 minutes before serving.
- Drippings from the pan can be deglazed with broth or water, and served alongside meat.
