Boneless Rib Roast
This boneless rib roast recipe is our favorite, basic method for preparing a boneless roast.
Recipe for: GRASS-FED BEEF
Cut of Meat: Roast
  • 1 boneless rib roast, thawed and brought to room temperature
  • Salt, pepper to taste
  • Kitchen string
  • Parsley, spices, red wine, beef broth, arrowroot or wheat flour
  1. Preheat oven to 450 F.
  2. Dry meat thoroughly. Salt and pepper all surfaces.
  3. Roll the roast into a cylinder shape and tie with kitchen string (ensures it will heat evenly). Place meat on rack in an uncovered pan.
  4. Cook at 450 F for 30 minutes. Then decrease to 325 F for 13 min. / pound.
  5. GOAL: Internal temperature 125 – 130 F for rare.
  6. When cooked, remove from oven and allow to rest uncovered for 10 – 20 minutes.
  7. Serve with pan drippings or make a sauce as the meat rests:
  8. Add water to pan to loosen drippings. Once well mixed, remove liquid to a sauce pan and add parsley and any spices you wish, red wine and beef broth, preferably made from beef bones. Heat. Use arrowroot or flour to thicken.
Recipe by Snug Valley Farm at