Remove the roast from the refrigerator at least two hours before you plan to cook it. Bringing the meat to room temperature ensures even cooking throughout the entire cut, which is essential for achieving that perfect medium rare center.
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Stir the mixture until it forms a thick paste that will easily adhere to the surface of the beef.
Pat the roast dry with paper towels to remove any excess moisture. Rub the herb and garlic mixture all over the Boneless Prime Rib, making sure to cover every side and the ends for maximum flavor in every bite.
Preheat your oven to 450 degrees Fahrenheit. Place the roast on a rack in a shallow roasting pan with the fat side facing up. Roast for 15 to 20 minutes to create a beautiful brown crust on the outside.
Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until a meat thermometer inserted into the thickest part reaches 125 degrees Fahrenheit for medium rare. This usually takes about 15 to 20 minutes per pound.
Transfer the roast to a cutting board and tent it loosely with foil. Let it rest for at least 20 to 30 minutes. This step is crucial because it allows the juices to redistribute, ensuring the meat stays moist when you slice it.
