The Perfect 11-Pound Boneless Prime Rib - Cooking Guide at 200°F

Cooking the perfect 11-pound boneless prime rib at 200 degrees Fahrenheit can be a delightful culinary experience if done correctly. The key is patience and careful preparation. Over the next several paragraphs, we’ll walk you through every step of the process, from preparation to serving.

Preparation

First, choose the cut carefully. For the most flavorful and moist result, we recommend purchasing an 11-pound boneless prime rib roast. Leaving the bone attached can enhance the flavor and help retain moisture. Trim any excess fat or gristle to ensure a clean and smooth surface.

Seasoning

Proper seasoning is paramount. At least 24 hours before roasting, season the roast generously with kosher salt and freshly ground black pepper. This allows the flavors to penetrate the meat deeply. You may also add other seasonings such as crushed whole peppercorns, Dijon mustard, or herbs to enhance the taste.

Slow Roasting

For precise results, preheat your oven to 200 degrees Fahrenheit. Place the seasoned roast on a wire rack set on a baking sheet or in a roasting pan to allow for even heat distribution and drainage of excess moisture. Roast the prime rib for approximately 4.5 to 5 hours. Regularly check the internal temperature with a meat thermometer. For a medium-rare doneness, the internal temperature should be around 120-125°F.

Resting the Meat

Once the roast reaches the desired internal temperature, remove it from the oven and let it rest for at least 30 minutes at room temperature. This allows the juices to redistribute within the meat, resulting in a succulent and tender cut of prime rib.

Browning the Surface

After resting, the meat needs a browning to give it a rich, flavorful finish. Increase the oven temperature to 500 degrees Fahrenheit. Return the roast to the oven and let it brown for about 5 to 10 minutes or until the surface turns a deep brown and the fat is crisp.

Carving and Serving

Allow the prime rib to rest for a few minutes after browning. Carve the roast along the natural curvature of the bone, and remove the bone if desired. Slice the roast into desired thickness and serve at the table or at the next gathering.

Learn more:

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