Boneless prime rib question

2 years ago

I just unwrapped a prime rib and realized that I bought boneless by mistake. I have made many prime ribs over years but never a boneless. I would have sliced it into steaks if I had known. I normally roast at 450f for 20 minutes and turn it down to 325 to finish. I have notes about how long various sizes take to cook so I can time my sides but I have a feeling this might cook quicker.

Can anyone give me a best guess about how much quicker a boneless 5.3lbs prime rib might take to cook as compared to a bone-in? Do the bones even matter for the cook time? Maybe it doesn’t even matter? Thanks.

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JoanM
Original Author

2 years ago

So in the end it took just as long as a bone in. Good to know. My guess is the extra meat needed longer to heat? It was delicious pulled a smidge early. None of us can even finish a full slice of prime rib these days anyway. Now my leftovers won’t get overcooked.

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Comments (7)

floraluk2
2 years ago
I've
aziline
2 years ago
Bone-In take longer to cook. The first and last time I did a b/i no one touched the bones. Boneless is also easier to slice and I don't see the difference.

My method is convection @ 300 for 13-15 mins a lb. Can hold for 15-60 mins. Then 8 mins @ 500 to brown.
JoanM thanked aziline
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A little clarification might be in order. This section of meat in the cow is one of the main divisions when cutting meat. Therefore it is known as a primal cut. When it is cut as a roast (as opposed to steaks) it is considered a Prime roast. There is confusion and a lot of debate on the matter because prime is also the highest grading given to meats that meet a certain criteria of quality. But Prime rib is such an accepted term for the cut, even if it does not meet prime grading standards, the USDA gives it a pass and doesn't get anal about the title. You can purchase prime graded roasts at top dollar- most grocery outlets sell the lesser grade "choice". Your actual question though about middle cut is an interesting one and hard to track down. There are some theories that I'll toss out to throw around. An old meat cutter's term for this setion of meat (ribs 6 through 12) is "middle meat". It could be that the store was simply being redundant and selling the idea of middle as being pretty good stuff. After all there is center cut this and eye of that. Another idea is that some stores call the second cut or slightly less quality Chuck side of the full 16 pound rib, the center cut. It's a rarely used term but maybe that's where the middle cut term comes from. Below is a brief description of first cut and second cut. First Cut Rib Roast An extremely tender and flavorful roast, First Cut Rib Roast consists of ribs 9-12 from the loin end of the cow. First Cut Rib Roast may also be called Prime Rib, Loin End, or Prime Rib Small End. Not surprisingly, this is one of the most expensive cuts suitable for a beef roast. Second Cut Rib Roast Also known as a Large End Rib Roast, the Second Cut Rib Roast is cut from ribs 6-9, closer to the chuck area of the cow. As a result, this beef roast is slightly fattier and slightly less tender than the First Cut Rib Roast. It remains, however, an excellent choice for cooking a beef roast. It is also a rather pricey cut of beef, though slightly less expensive than a First Cut Rib Roast. Michaelp
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chloebud
2 years ago
This is my foolproof method whether boneless or bone-in. For boneless, I usually figure maybe 12-15 minutes per pound (vs about 17-20 for bone-in), but you need to rely on a thermometer. Obviously the cooking time will vary based on oven temp and doneness preference.

Remove roast from refrigerator about 2 hours (an hour or two more if it’s a very large roast) before roasting. Pat surface of roast very dry with paper towels-this promotes good caramelization (flavor and color) on the surfaces.

Preheat oven thoroughly (at least 1/2 hour) to 425 degrees.

Optional - If desired, stud roast with slivers of fresh garlic, using the sharp tip of a small knife to guide garlic pieces into meat.

Generously season roast with salt and fresh-ground pepper.

Place prepared roast into preheated oven for 20 minutes (30 minutes if roast is very large). Reduce heat to 350, and continue roasting until desired temperature has been reached. The total roasting time will be about 17 minutes per pound, for medium rare. Check with instant-read thermometer, inserted in the thickest part of meat, not touching bone. Thermometer should read 125 for very rare, 128-132 for medium rare, about 135 for medium, about 140 for well done (which is not recommended).

Remove roast from oven and ALLOW TO STAND for 20-30 minutes before carving.

One comment - I once roasted two prime ribs (exactly 5 lbs. each) together in the oven. One was done a full 45 minutes before the other. Not sure but I assumed it was likely due to the meat density.🤷‍♀️ Anyway, another reminder of the necessity of a thermometer.
JoanM thanked chloebud
JoanM
Original Author
2 years ago
I have a thermapen, I just trying to figure out timing for the potatoes.

Thanks, seems like it might be done a little quicker. I will probe earlier.
chloebud
2 years ago
Right, just probe earlier and allow for some temperature increase once out of the oven and resting. Gonna be so good!👍🏻
chloebud
2 years ago
Joan, it’s hard to know for sure about the cooking time. Bone-in typically takes longer since meat close to the bone usually requires a bit more cooking time. Glad yours worked so well!

Boneless prime rib question

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Boneless prime rib question

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