Want prime rib without buying a huge roast? Learn how to cook a small boneless prime rib ribeye roast—the same juicy, tender flavor in a 2–4 lb rib roast. With a simple garlic-butter crust and an easy time-and-temp method, it’s perfect for Christmas or any smaller holiday meal.
Quick Answer: ⏱️ How Long to Cook a Small Boneless Prime Rib Roast
Sear 20 minutes at 500°F, then roast at 325°F until the internal temperature reaches 130°–135°F for medium-rare. Always check early.
Approximate Times (Including Sear):
- 2 lb: 65–75 minutes
- 3 lb: 85–105 minutes
Rule of Thumb: About 15–20 minutes per pound for larger roasts, but small 2–4 lb roasts usually take longer per pound than larger ones.
Jump To (scroll for more)
- ❤️ Why You'll Love This Recipe
- 🤔 Terminology: Prime Rib vs Ribeye
- 🐄 Ingredients
- 👨🍳 Quick Overview: How to Cook a Small Boneless Prime Rib Roast
- ⏰ How Long to Cook a Small Prime Rib (Time & Temperature Guide)
- 👍 Pro Tips for Perfect Prime Rib
- 🥣 Making Au Jus from the Drippings
- 🛒Shopping
- 📋 Related Recipes
- 🔥 What to Do About Smoking Ovens
- 🍽️ What to Serve with Prime Rib
- ❄️ Storage and Reheating Leftovers
- ❓FAQs
- 📖The Recipe Card
Featured Comment by Suzi :
⭐⭐⭐⭐⭐"OMG! My first time making a rib roast, and it is beyond delicious. An almost 3 lb roast cooked perfectly according to your directions. I may eat the entire thing. Thank you!"
❤️ Why You'll Love This Recipe
- Holiday flavor, home-cook easy: Tender, juicy beef with a garlic-butter crust that feels fancy without the stress.
- Sized for smaller gatherings: Perfect for 2–4 lb roasts — just enough for a family dinner or a cozy celebration.
- Bone-in prime rib: Cooks the same using this method, but may take a little longer.
- Beginner-friendly: Simple steps, clear temps, and a thermometer are all you need to get it right.
🤔 Terminology: Prime Rib vs Ribeye
The names can be confusing. A rib roast may be bone-in or boneless, and labeled prime rib, ribeye roast, or simply rib roast — they are all the same cut of beef.
Rib Roast = Prime Rib Roast = Ribeye Roast
Boneless and bone-in can apply to any of the three names.
Standing Rib Roast = Bone-in Rib Roast
And don’t be fooled — prime rib refers to the cut of meat, not the USDA grade. Choice-grade roasts are most common and still excellent.
🐄 Ingredients
- Rib Roast – 2 to 4 pounds, boneless. Bone-in also works. Prime grade is excellent if available, but Choice is more common and still great. “Prime rib” refers to the cut, not the USDA grade.
- Fresh garlic — crushed or minced.
- Butter — softened for mixing with garlic.
- Salt and pepper — to taste.
👨🍳 Quick Overview: How to Cook a Small Boneless Prime Rib Roast
1. Prep: Rest the roast at room temperature, preheat the oven to 500°F, and prep the pan and garlic butter.
2. Slather & season: Spread the garlic-butter mixture over all sides and season with salt and pepper.
3. Sear, then roast: Roast 20 minutes at 500°F, reduce to 325°F, and cook to 130°–135°F for medium-rare.
4. Rest & slice: Tent with foil for 15–20 minutes, then slice across the grain.
✅ Pro Tip: Temp rises 5°–10° while resting — cook to temp, not time.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for temperature guidance, au jus, and tips.
⏰ How Long to Cook a Small Prime Rib (Time & Temperature Guide)
Rule of Thumb: About 15–20 minutes per pound for larger roasts, but small 2–4 lb roasts usually take longer per pound, and larger ones tend to fall toward the lower end of the range. Always check early.
Doneness Guide (for a 2-lb boneless roast):
- Rare – cold red center (125°-130°F): About 60-65 minutes total (20 min sear + 40-45 min roast).
- Medium-rare – warm red center (130°-135°F): About 65-75 minutes (20 + 45-55 min).
- Medium – pink and firm (140°-150°F): About 75-85 minutes (20 + 55-65 min).
- Medium-well / Well: Not recommended — the roast will dry out.
Thinner roasts cook faster; bone-in roasts usually need a little extra time since bones absorb heat.
Size Adjustments:
- 2 lb roast: Use the chart above; check temp early.
- 3 lb roast: Add 20–30 minutes; check early.
- 4 lb roast: Add 25–40 minutes; check early.
✅ Pro Tip: Cooking times are for planning only — always use a thermometer and cook to final internal temp, allowing a 5°–10° rise while resting.
👍 Pro Tips for Perfect Prime Rib
- Rest before roasting: Let the roast sit at room temperature 30–90 minutes for more even cooking.
- Use a thermometer, not the clock: Roasts vary; always check temp early.
- Fat side up: Whether boneless or bone-in, keep the fat cap on top so it bastes as it cooks.
- Use a rack if you can: Helps fat drain and heat circulate, but the recipe still works without one.
- Don’t skip the final rest: Tent with foil 15–20 minutes before slicing. This locks in juices.
- Meat quality matters: Prime grade is outstanding, but Choice is more common and still excellent. What matters most is how you cook it.
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🥣 Making Au Jus from the Drippings
Making homemade au jus is easy. Use a saucepan on the stovetop.
- ¼ cup meat drippings (drain off the fat if you prefer; if not available, use extra broth)
- 2 cups beef broth (if you placed broth under the meat to prevent smoking while roasting, you can reuse it here)
- 1 tablespoon Worcestershire or soy sauce — or 2–4 tablespoons bold red wine
- Salt and cracked black pepper to taste
Simmer on low heat for 10–15 minutes until slightly reduced.
👉 If you want to thicken the au jus, near the end of simmering, slowly whisk in a slurry of cold water and 2 teaspoons of cornstarch.
🛒Shopping
Here are some suggestions I like, but you can find many more good products that will work at your local big-box store. All links below are affiliate links, meaning I make a small profit from your purchases. This commission does not affect your price. We are a participant in the Amazon Services LLC Associates Program. As an Amazon associate, I earn from qualifying purchases.
Maverick XR-50 4 Probe Remote Thermometer
Oven Safe Racks
Thermapen™ One from Thermoworks™
ThermoPro TP19 Instant Read Thermometer
📋 Related Recipes
Looking for more Holiday entrées? Try these:
Grilled Ribeye Steaks
Grill juicy, tender ribeye steaks with this beginner-friendly gas grill method. No marinade—just salt, heat, and a few smart steps.
🔥 What to Do About Smoking Ovens
Expect smoke during the 500° sear — fat from the roast and butter will hit hot metal.
Ways to reduce it:
- Pan liquid (best option): Add beef broth (great if making Au Jus) or water under the rack so drippings hit liquid (212°) instead of the hot pan.
- Lower sear temp: Try 450° instead of 500° — less smoke, nearly the same crust.
- Use oil instead of butter: Higher-temp oils smoke less, but flavor suffers.
- Vent it out: Fans on, windows open, accept the smoke.
- Skip the sear: Go straight at 350°. Cooking time will be longer, and you’ll get more gray edge around the pink center.
🍽️ What to Serve with Prime Rib
Pair your roast with a fresh salad and roasted vegetables like Baked Green Beans with Bacon or Roasted Parmesan Asparagus . For a starch, Roasted Small Potatoes work beautifully. And don’t forget a crusty loaf like Julia Child's French Bread.
For a wine pairing, we prefer Cabernet Sauvignon, Merlot, or Pinot Noir.
❄️ Storage and Reheating Leftovers
Store leftovers tightly covered in the refrigerator for 3–4 days, or freeze airtight for 3–4 months.
To reheat, thaw overnight in the refrigerator if frozen. Warm in the oven, covered with moisture such as au jus or beef broth to prevent drying out.
❓FAQs
Both are excellent. Bone-in may add a touch more flavor and moisture. Boneless cooks more evenly, has more surface area for the garlic butter, and is easier to carve. If you prefer bone-in, use the same method and simply allow a bit more roasting time.
Plan on about ½–¾ pound of boneless per serving. Add a little more for big appetites or fewer sides. For bone-in, add 20%+, for waste, so about a pound± per serving.
Slice across the grain into ½- to ¾-inch thick pieces. Think of it like cutting round slices from a log for even, juicy servings.
📖The Recipe Card
Small Boneless Prime Rib (Ribeye) Roast
Video Slideshow
Ingredients
- 2-4 pound boneless rib roast
- 3 cloves garlic, crushed or minced
- 3 tablespoons butter, softened
- kosher salt and freshly ground black pepper, to taste
- Beef broth (optional, to prevent oven smoking or for au jus)
Step-by-Step Instructions
- Rest & preheat: Let roast rest at room temperature for 30–90 minutes. Preheat oven to 500°. Lower rack so roast is centered in the oven.
- Make garlic butter: Mix 3 tablespoons of softened butter with 3 cloves of crushed garlic. Poke 15-20 half-inch holes into the roast with a knife.
- Slather and season: Rub garlic butter all over the roast, pushing some into the holes—season with salt and pepper.
- Pan & rack prep: Set a rack (optional but recommended) in a roasting pan, then spray it with cooking spray. Place the roast on the rack, fat side up.
- Sear, then roast: Sear at 500° for 20 min. Reduce the oven temperature to 325°F and continue cooking until the desired internal temperature is reached, 45–90 minutes, depending on the roast size and desired doneness. Start checking the temp early. Temp will rise another 5°–10° after removal.Start checking the temp early, and check a few times — roasts can cook faster than you expect. Remember: temp will rise another 5°–10° after removal.
- Rest & carve: Tent loosely with foil for 15–20 minutes. Slice across the grain. Serve (au jus optional—see the post).
Recipe Notes
Pro Tips
- A reasonable estimate of the size of the roast is ⅓ to ½ pound per serving.
- Check the post for approximate cooking time for various weights and doneness.
- Never cook by time alone. Always check with a meat thermometer a few times early. A continuous remote thermometer is recommended.
- If your oven smokes, see the troubleshooting tips in the full post.
- Homemade Au Jus instructions are in the post.
- Leftovers: refrigerate up to 4 days or freeze 4 months. Reheat in the oven with a splash of broth or au jus.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally published September 17, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Megmac says
Tried this recipe, the times were way off, way over done. It was such a nice roast and I followed this recipe and ruined it.
Dan Mikesell AKA DrDan says
Sorry you had an issues but never cook by time alone-too many variables (the oven, exact temperature of the meat and oven when you start and thickness). Watch the internal temperature is the only safe way to cook this and many cuts.
North-Polemics says
Every comment was positive. Except yours. And you did the VERY thing the poster REPEATEDLY said NOT to do which was "do NOT cook by time alone...use a meat thermometer for best results" (lost count how many times it was mentioned....along with reinforcement from commenters!) yet you felt compelled to post your negativity anyway. Some people man.
(p.s Thank you Dan, recipe was EXACTLY what I was seeking for my small rib roast. Hopefully, I don't "ruin" mine...lol...and yes, I have a meat thermometer...AND can follow crystal clear instructions!!)
Dan Mikesell AKA DrDan says
Welcome to the blog and thanks for the comment.
I count three times in the recipe card and more in the post. I have a lot of this happen. I just feel they are making fools of themself. But I will delete a bad rating if it is like that comment. (I think there was a rating on that one.)
I do love people that read the comments. I always do.
Dan
Tobias Funke says
2 pound boneless prime rib roast (actually 2.2 lbs) cooked perfectly by heating for 12 minutes (5-6 minutes X weight) at 500 degrees F (convection) then turned oven off and let sit for 60 minutes in closed oven. Medium to medium rare. This "high heat" method woks every time but my oven can handle it. Good luck!
Joanne Girard says
I ordered a prim rib roast -boneless. 2/74 lbs. It was lkabeled delmonico boneless rib roast. I questioned the butcher. He said thats howthey lable it - it is prime rib. Can I cook it with your method?
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Dan Mikesell AKA DrDan says
Hi Joanne,
Welcome to the blog.
The answer is probably fine. The term "Delmonico" is at best ill-defined and adds confusion to me and most people about what it really is but by adding "rib roast" to the name, you should be OK-probably.
Delmonico steaks can be almost any steaks and any quality but usually are thick. In roasts, if used, it is usually used for rib roast, again any quality. But I have seen it used for eye of round (totally different meat).
Sorry to add confusion. Hope that helps.
Dan
Bronzi says
Made this a few times with your recipe. I’m single so smaller size hard to find as well. Yummy
Denise says
I never made a prime rib roast and followed this recipe to a T. My husband said the beef was “melt in my mouth” perfect. Thank you!
(I am a vegan and did not taste it)
Denise
Nancy says
Rib roast was delicious once we got past all the smoke.
Dan Mikesell AKA DrDan says
Hi Nancy,
Welcome to the blog.
Glad it worked well for you. If you use a rack, the water in the pan trick I discussed above works well for the smoke issue.
Dan
jerry joyce says
HI Dr. DAN
Iam having to roast a 8 lb rib eye. what are the times?
thanks: Jerry
Dan Mikesell AKA DrDan says
Hi Jerry,
Welcome to the blog.
The biggest I have done is 4 pounds so I have no great answer.
I would suspect 2 1/2 to 3 hours but highly suggest looking around for another discussion of the bigger roasts. As you know, the final internal temperature is really the determination of how long, not a clock.
Suggested Link: https://www.bettycrocker.com/how-to/tipslibrary/charts-timetables-measuring/timetable-roasting-meats
One final thought, this technique depends on a high temp initially to "sear" then decrease to a lower temp to get to the right internal temp for us. The initial step of searing the outside may not be needed with the longer cooking time of a big roast.
Hope that helps a little.
Dan
Jack Long says
Awesome
Could you use a Convection oven and decrease the cooking temperature and time?
Dan Mikesell AKA DrDan says
Hi Jack,
Welcome to the blog.
The short answer is yep. You can move the oven temperature around and use convection if you want. (I usually do by the way). Since the endpoint is the final internal temperature, the time will vary by the adjustments you make.
Dan
Mr_Yesterday says
Helpful recipe, thank you. I ran a 3 lb roast for 450 20 minutes, then 350 half hour, then 325 another 30 to 45 minutes. Then 20 minute rest, and it was still red and juicy when cut open. It's all good to heat up a little quicker and then roast a little quicker, although I still hold to traditional lower temps on the bottom half of the cook time. Personally I like mine with organic olive oil covered with a thick layer of unground celtic sea salt pre cook covering. Then the silverback fat layer along the end of the roast really shrinks up and pulls back, allowing for better consistency in the rib meat cook and the end of the primary roast cook area. You can scrape those fat roasted salt kernels off the fat and eat them with steak before, alongside, or after the bites, whatever you like. The most glorious and intense flavored salt you'll ever have. I don't cut off the rib before cook myself, it's just easier to pop it in, then cut along the ribs with a super sharp knife after cooking, but before carving. Best roast ever, the rib eye. One of these days I'll make the time to pop garlic cloves in there, marinate it before hand, etc, etc. Spritz it with lemon or lime right before each bite if you really want a zesty flavor. Also we've been known to cook a whole roast, only to then turn around and use roast cut up squares in lettuce wraps along with sizzled organic corn and beans. Rib roast lettuce wraps with organic veggies? Don't knock it until you've tried it. If you are reading this you are the resistance. Cheers.
DrDan says
Hi Mr_Yesterday.
Welcome to the blog. Sorry for the delayed response.
Thanks for the details of you experience, hopefully it will help others.
Thanks for the note.
DrDan
Peg says
I'm so happy to find cooking times for smaller roast! Thank you! My question is related to the butter. My daughter is dairy intolerant so I'm looking for a replacement even though I would absolutely love the butter! With the smoking issue oh, I suppose olive oil would not be a good replacement. I do have grape seed oil, canola oil, coconut oil and regular vegetable oil. What would you suggest as a replacement for the butter?
Dan Mikesell AKA DrDan says
Hi Peg,
Welcome to the blog.
I would tend to use canola oil since I know it is neutral. Grape seed oil, which is "neutral", seems to have a bit of taste to me.
Dan
Robert says
Hello Everyone,
Getting ready to do a ribeye roast and just fired up the oven to preheat. The roast weighs just over 2 lbs for myself,wife and daughter. I will be using the beef broth method and put on a nice rub after letting it set out for a while.
I will update on how it goes later
Kurt Lindstrom says
Did not read far enough regarding the "smoke" part :) Turns out our smoke alarm system is working as intended :) Now waiting to finish cooking....
DrDan says
Hi Kurt,
Welcome to the blog.
It is always good to test those smoke detectors occasionally :)
There is a suggestion a few days ago by Frances to use a can of beef broth in the bottom and it can be used for au jus later. I really like that suggestion.
Thanks so much for the note. Maybe a few others will take note.
Dan
Louisa says
Dear Dr. Dan,
Purchased a 2.63 lb. roast to cook on New Year's Day. Haven't done one in years so needed a recipe for a small roast for two. Was I ever glad that I found your recipe! Was a little anxious about a 500 degree oven and smoke from the melting butter. However, as the roast cooked there was no smoke (put about a half cup of water in bottom of pan) and after 20 mins at 500 degrees in my gas oven, the roast was beautifully browned. Turned oven down to 325 degrees and inserted meat thermometer and cooked another 65 mins until roast reached a temperature of 135 degrees. Another 65 mins. seems too long for this size roast but it turned out medium rare. Perfection! Your recipe definitely rates five stars. Thank you so much!
DrDan says
Hi Louisa,
Welcome to the blog.
Thanks so much for the detailed report for others to read and thanks for the note.
Dan
Frances Cheslock says
I added a can of beef broth and some sliced mushrooms to the bottom of the pan which eliminates the smoking butter and makes a lovely au jus to serve with the roast or thicken for gravy. This roasting method worked perfectly! thank you!
DrDan says
Hi Frances,
Welcome to the blog.
I love that idea.
Thanks for the note.
Dan
Angela says
Made this for Christmas eve dinner and it was so tasty! Had a 2.5 lb bone-in rib roast. Salted in the a.m. for about 6 hours in the fridge. Let sit at room temperature for an hour after poking with knife and coating in butter. 20 minutes at 500 degrees (with water in pan under rack) then 325°F for 60 minutes. Yummy!
DrDan says
Hi Angela,
Welcome to the blog. Sorry for the delayed response.
Glad it worked well for you and thanks for the note.
Dan
Patte says
Looking forward to serving the rib roast tonite for Christmas dinner. Just the 2 of us so I wasn't sure if it was even possible to do a rare one. Hope I am as successful as seversl of your rraders seem to be. wish me luck! Hope you had a great holiday & I'll be back (as they say!) ;}
DrDan says
Hi Patte,
Welcome to the blog. Sorry for the delayed response.
Rare is definitely should be fairly easy. I like to use a remote thermometer if I'm aiming for rare so I don't over do it by accident.
Hope it worked well for you and thanks for the note.
Dan
Roz Behan says
Thank you so for this great recipe
Delightfulladee says
This is a wonderful recipe. I will surely make it again and again.
Thank you kindly 🙏🏽
DrDan says
Hi Roz and Delightful,
Welcome to the blog. Sorry for the delayed response.
Thanks for the note and hope you had a great holiday.
Dan