Boneless Prime Rib
all over the internet...
Our Christmas dinner has included a boneless
prime rib for 30 years. This year we tried something
different. 500 degrees for 35 minutes and then turn off the
First we had a 7 lb. prime boneless rib eye. Three days before
cooking it I covered it generously with Kay's Seasoning and wrapped
it in Saran Wrap as tight as I could. We had all the family here on
Saturday so on Saturday morning I took it out to let it get up to
room temperature. Boy, I'll tell you, the house smelled
wonderful. . .
I put the meat on a rack and pre heated the oven to
500º. We had a 7 lb. piece of meat and figured 5 minutes per
pound and I put a temperature gauge into the meat. First, into
the 500º oven for 35 minutes. Then we turned the oven off and, left
it alone for two hours. In the last 15 minutes I saw that the
temp wasn't going to get up to 135ish so I turned the oven back on
to 350º until it got to 135ish.
It was perfect. Medium well on the outside and just right in the
Next time I'll try 5 1/2 minutes per pound and see how
it goes. The main thing is to have a thermometer in the meat.
Kay's seasoning made a big difference, too.
We've been selling it around the area and lots pf people are coming
back for more.