My mom often made a boneless rib eye roast with her special baked rice. Want to know how she did it?
1 boneless rib roast 3 lbs or more recommended as it it hard to cook anything smaller)
1 T each of Fresh Ground Black Pepper, Kosher Salt, Garlic Powder
Fresh garlic (optional)
Preheat oven to 450.
Prepare your roast by bringing it to room temperature and drying the moisture on the roast with a paper towel.
Combine the salt, pepper and garlic powder. If using the fresh garlic, cut tiny slits in the roast and place a sliver of garlic in each slit. Now place the seasonings on a flat pan and press all sides of the roast into the seasonings.
Place on a metal baking rack in a greased roasting pan-unless you are cooking this with the baked rice, in which case you will place it one the center oven rack directly above the pan of rice.
Roast for 15 minutes and then reduce oven temperature to 325. Continue baking roast until it has roasted for a total of 20 minutes per pound (make sure you know the weight of your roast).
Insert an instant read meat thermometer into the thickest part of the roast. It should read 125 to 130 for medium rare. For medium it should read 130 to 140. Remove from oven when desired temperature is shown. Immediately tent with foil and allow meat to rest for 15 minutes before slicing.
Cooking time will vary depending on the size of the roast. Oven temperature remains the same.
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