Recipe of the day: Sunday boneless rib roast

This wonderful boneless Sunday rib roast recipe is the perfect meal to recreate and serve for a late Sunday or dinner for yourself and your loved ones.

Serve your delicious rib roast with a delicious side of roasted vegetables and your favorite homemade or store-bought gravy.

Sunday rib roast without bone


  • 1 prime rib roast without bone, prime and first cut recommended
  • 1 tablespoon canola oil
  • 1 tablespoon coarse salt, kosher salt, or sea salt
  • 1 tablespoon black pepper, freshly ground
  • fresh sprigs of rosemary or thyme, for garnish

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  1. Remove the roast from the refrigerator 1-2 hours in advance.
  2. Preheat the oven to 230°C, place the oven rack in the middle position and turn on the convection/fan (if equipped).
  3. While you wait, prepare the meat. Pat it dry with paper towels to remove excess moisture. Then score the fat on the outside about 1/8-inch deep with a sharp knife in a diamond pattern with the cuts spaced about an inch apart.
  4. Rub the meat on all sides with the oil, followed by the salt and pepper. Place with the fat side up in a roasting tin with a wire rack. Scatter the optional fresh herbs around the roast, reserving some for serving. If using a thermometer, insert the probe into the center of the meat.
  5. Place the meat in the oven and roast for 10 minutes. Then reduce the heat to 162°C. Baste the meat every 30-60 minutes by scooping the juices from the pan onto the meat with a spoon. If the meat turns dark brown in the last 30 minutes, cover loosely with aluminum foil.
  6. After 60-90 minutes (or longer for large roasts), start checking the internal temperature of the meat. Insert the probe of an instant-read thermometer into the center of the roast: 46°C is rare, 51°C is medium-rare, 57°C is medium, 60°C is medium-well and 62°C is well-done . Keep in mind that the temperature will normally rise another 10°F from these levels outside the oven.
  7. When desired doneness is reached, remove roast to a cutting board and tent with foil. Let it rest undisturbed for 15-20 minutes to allow the juices to redistribute through the meat.
  8. Cut against the grain to serve. Keep in mind that the outer edges will be more cooked and the middle parts more red, so you can divide the servings among the guests accordingly.

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