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Overhead view of a sliced roasted boneless prime rib on a serving platter.
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Boneless Prime Rib with Au Jus

A boneless prime rib recipe using a flavorful marinade injection that results in a juicy and tender roast with a crispy brown crust.
Prep Time 2 hours
Cook Time 3 hours 4 minutes
Resting Time 30 minutes
Total Time 5 hours 34 minutes
Servings 8

Ingredients

 For the prime rib:

  • 1 (6 pound) boneless prime rib roast
  • ⅓ cup soy sauce
  • ⅓ cup Worcestershire sauce
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 ½ tablespoons browning sauce
  • 1 ¾ cups water
  • 2 teaspoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons olive oil

For the au jus:

  • ⅓ cup marinade and drippings mixture from roasting pan
  • 1 tablespoon + 2 teaspoons all-purpose flour
  • 2 cups beef broth

Instructions

For the prime rib:

  • Place prime rib (fat side up) on a rack in a roasting pan.
  • Whisk together soy sauce, Worcestershire sauce, garlic powder, onion powder, browning sauce and water in a medium bowl.
  • Using a meat injector, inject approximately ¾ cup of the marinade evenly throughout roast.
  • Pour remaining marinade in bottom of roasting pan.
  • Combine salt and pepper in a small bowl.  Rub the roast evenly with olive oil, then with salt and pepper mixture.
  • Allow roast to come to room temperature by letting it sit 2 hours.
  • After 1 ½ hours have passed, preheat your oven to 450 degrees F (oven should be preheated by the time the roast has reached room temperature).  The oven rack should be on 2nd tier from the bottom and top rack should be placed with enough room for roasting pan to fit in oven, or remove top rack before preheating.
  • Bake for 30 minutes.  Remove roast from oven and reduce temperature to 200 degrees F.  I open my oven door about 6 inches for approximately 6 to 7 minutes which reduces my temperature to 200 degrees F (ovens may vary).
  • Return roast to oven and bake 24.5 minutes per pound (2 hours and 27 minutes for a 6 pound roast), or until internal temperature reaches 125 to 130 degrees F for medium rare (in the thickest part of roast with an instant read thermometer).
  • Place roast on a cutting board or serving platter and loosely cover with foil.  Allow to rest for 20 to 30 minutes, or until temperature reaches 130 to 135 degrees F for medium rare.  Prepare the au jus while roast is resting.

For the au jus:

  • Heat ⅓ cup of the marinade and drippings mixture in a medium saucepan over medium high heat. If you don't have enough drippings for ⅓ cup, pour in ½ cup of beef broth or water. Using a spatula, scrape the drippings with the beef broth or water until combined.
  • Slowly add flour, while constantly whisking.  Mixture will become a paste-like consistency.
  • Pour beef broth into pan and whisk to combine.  Increase heat to high and bring to a boil, whisking constantly. Reduce heat as necessary to maintain a gentle boil.
  • Boil until slightly thickened, whisking constantly (about 2 to 3 minutes).  Remove from heat.

Notes

  • Cook time includes time it takes oven temperature to decrease to 200 degrees F (approximately 7 minutes).
  • Cooking times vary depending on how chilled roast is when going into oven and shape of roast.
  • Browning sauce can be substituted with Worcestershire sauce.
  • Au jus recipe yields approximately 2 ⅛ cups.