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.
CJ says
Hi,
Added thyme and shallots to the butter mixture. I had a 2 rib roast and tried the sear (never thought of it for some reason) and although I do not have a thermometer to measure internal temp cooked for 1 hr and 45 minutes and got a firm pink interior. Thank you for the butter idea and the sear. normally coat overnight with lipton onion and mushroom soup mix and garlic cloves.
Julie says
Sir, I want to thank you so much for your small roast instructions. I always do a large roast, but for some reason I had a 2lb rib roast in my freezer. I knew I couldn't roast it like I normally do and was afraid that I would ruin it. I followed your instructions exactly (using a meat thermometer) and it was perfect. It was served with wilted lettuce from our hydroponic garden and mashed potatoes. Fantastic meal. Thank you for making it such a success. Julie
Vince Delisi says
I’ve been cooking for many, many years and always worried about a small roast. I followed this exactly and it was perfect! Better than a $100+ meal at a steakhouse for under 20. Thanks. I will use this from now on. Old dog- new trick.
Ron says
OK - sounds good - but fat side is full and 1/2 inch thick ???
Anticipate slicing almost through the fat every one inch and 3 X's on each slice of fat and use as slice marker ?
Dan Mikesell AKA DrDan says
Hi Ron,
Welcome to the blog.
Cutting the fat is not need but sounds like it might look nice and be a marker as you suggest.
Dan
Renee says
Dan
Thank you for the Perfect way to cook a small prime rib!!
I bought a 4.85 lb. ribeye that was still to large for two. I threw it into my freezer for 1.5 hours, took it out and sliced it into two. I seasoned and started it as you described, but it reduced to 250 and baked it until the internal temperature reached 121. The internal temp rose to 127 as it rested. I DID have a digital probe in place so I didn’t keep track of the time. Oh, my gosh it was so good! And I get to do it again in the not-to-distant future! Thank you again!!
Sharon Gardner says
1half pound roast, how to cook rib eye?
Helen says
Oh my gosh! Took the risk of making a new thing for Christmas dinner, but wow! better than the restaurants! Just me and hubby this year so it wasn't too great a risk, but I would definitely venture out into cooking this for company... even better, no need to go to prime rib Wednesday at a local eatery, when you never know if they will be sold out by the time you get there!
Linda says
Perfect recipe. Followed the instructions to the letter and it came out great. I used 3 1/2 lb. roast. My husband could not wait for it, after smelling garlic all afternoon. I did use 2 full cups of water in the baking pan. Since I used a large turkey roaster extra water was not a problem.
Joe says
Hi Linda,
How long did you cook the roast after the sear and what temperature did you get?
Thanks
Dan Mikesell AKA DrDan says
Hi Joe,
It is discussed in the post above. Here is a shortcut to that area. https://www.101cookingfortwo.com/smaller-rib-eye-roast/#time-and-temperature
Dan
Julie Carnahan says
I have a 31/2 lb roast and would also love to know how long you cooked, at what temp. I don't want to waste a $20. on sale cut of meat!! We like it rare. Thanks so much!!
Dan Mikesell AKA DrDan says
Hi Julie,
Welcome to the blog.
Rare is hard since what you define as rare may not be for others. So you must decide on the final internal temperature you want. You also have the variables of thickness, starting temperature of the meat, and your oven.
A rough guess, if you do the sear, is in the 75-90 minute total time (including the sear time) range for about 130 degrees (you may want lower). BUT you must monitor the internal temperature or you very likely will ruin your roast. Never cook by time alone.
A few other points. Start checking the internal temperature 15-20 minutes before your lowest time and then check frequently after that. And the final internal temp will usually rise a few degrees after removal from the oven and tented.
I know that is not the exact answer you wanted but hope it helps some. So get out the thermometer and be careful. Check the temp early and often.
Dan
Carol DiNardo says
I am so pleased to find your blog. I have one question about the rib roast: Do the temperatures listed correspond to 135° for medium rare, 140° for medium, and 145° for medium well?
Dan Mikesell AKA DrDan says
Hi Carol,
Welcome to the blog. Not quit on the temps. The commonly accepted ranges are listed in the post https://www.101cookingfortwo.com/smaller-rib-eye-roast/#time-and-temperature. I was giving approximations to help people estimate when to check temps.
As always, never cook by time alone. Times vary by ovens, thicken of meat, and exact temps of the meat at the start of cooking. So keep an ey on it to get what you want. Always remember that the temp will rise a bit during the rest period (3-4°) and that you can always cook something a bit more but you can not uncook something.
Hope that helps.
Dan
Jay says
Linda, can I ask how long you cooked 3.5kb roast? I m following this recipe, 20 min on 500, 45 min then 30 min?
It’s my first time pls let me know. Thank you.
Dan Mikesell AKA DrDan says
Hi Jay,
Welcome to the blog. I doubt Linda will see this. For me, in my oven, it would usually take 20 minutes plus 45-60 minutes. Plus about 30 more for a bigger roast. Boneless cooks faster than bone-in.
BUT ovens vary, and the thickness is important and how long you rested the roast before cooking.
You must cook to a final internal temperature and NEVER by time alone. Times are provided for planning. So a meat thermometer is required.
Dan
Ronda K says
Dr. Dan:
Thanks for the recipe for a smaller roast. I'll be making it for Christmas Day.
One question - Do you begin with the roast cold straight out of the refrigerator or do you begin with a roast that has been out of the refrigerator for a period of time?
Thanks for your help!
Dan Mikesell AKA DrDan says
Hi Ronda,
Welcome to the blog.
Either will work since we are cooking to a final internal temperature. Staight out of the refrigerator will take a bit longer to get to the temperature you want.
Dan
Debbie says
I’m also interested in how the cooking time may vary with a bone in rib-eye roast. Searing it in a cast iron skillet vs. a 500 degree oven? Do I cook a 2.75, 2 rib roast standing on its ribs or laying down? Any suggestions appreciated. Thank you.
Dan Mikesell AKA DrDan says
Hi Debbie,
Welcome to the blog.
Bone in will take a bit longer but not a lot. Sear on the stovetop should work fine but be a bit careful, the butter many not do well, you might want to sear with oil the brush with butter going into the oven.
Position. An individual choice. I would tend to stand it up if it is stable. Better cooking on both sides.
Dan
Added comment. I did not give a specific answer about "how much longer" since you are cooking to a final internal temp and not by time. Also, searing on the stovetop vs oven probably will increase the time a bit also.
Dawn says
Hi there! My oven does not reach 500°. Meaning it actually shuts itself off when it gets too hot. Would doing a low or high broil work instead for the 20 minute period? Or would 475 work?
Dan Mikesell AKA DrDan says
Hi Dawn,
Welcome to the blog.
Go for the 475. I discuss skipping the sear in the post if you want to do that instead.
Dan
David says
My wife picked up a 2.5 prime rib knowing I enjoyed them at restaurants. I’m familiar with the roast but not cooking it. These instructions for a smaller cut were all I found and as this direction was my first choice it was the best choice Went much better than expected. Top Notch and as the cook says through out don’t judge by time alone. Check your Prime Rib temp.
T. Y.
David
Dan Mikesell AKA DrDan says
Hi David,
Welcome to the blog.
Glad it worked well for you and thanks for re-enforcing the check the temperature and not the clock thing. I wish everybody would do that.
Thanks for the note and rating. Have a great holiday.
Dan
Lisa says
Hi there! I have been researching Prime Rib recipes & found yours. I appreciate the fact that it is specific to small prime ribs. If I have a 3.5 lb. roast, do I still cook at 500 degrees for 20 minutes? Then, how long at 325?
Your help is greatly appreciated!
Lisa
Dan Mikesell AKA DrDan says
Hi Lisa,
Welcome to the blog.
The "sear time" at 500 would stay the same, it is aimed at the surface.
The cooking time after that... no single answer. It depends on the final temperature you want, the thickness of your roast along with oven variables.
You must use a meat thermometer to get the results you want. You will fail if you cook by time alone. Having said that, to get a 3.5 pound roast to about 140 after a 20 minute sear, probably close to 60-80 minutes. But start checking internal temperature at about 45 minutes.
Hope that helps some but there is no exact answer.
Dan
Fran says
I am going to try this recipe (sure it will be great), but am writing to thank you for all the wonderful recipes that you made available this year. Best wishes to you and your family --- including those beautiful four-legged children -- for a very Merry Christmas and a New Year filled with only the very best!!
Dan Mikesell AKA DrDan says
You are so welcome and have a great holiday.
Dan
Leslie says
Hi Dan, first, thank you for sharing a small prime rib recipe ( most recipes online are for much bigger and more ribs, till I found yours ) I bought a 2 1/2 lb one rib roast.
I cooked it tonight and followed your recipe and tweeked it a bit.
Because my roast was small and I didn't think it would stand on a rack with one rib I helped it a bit by taking a long piece of tin foil & rolling it up and put along the bottom edge and hooked it to the rack, I used a cookie sheet and lined it with parchment and added a small amount of water in case my old gas stove smoked, it did not, woohoo!..
500 for 20 min and 250 for 45 min and tented it for 15 min, it was a perfect 130 meat therm degrees!
Delicious!!!! ❤
Bonnie says
Thanks for small prime rib recipe. If I buy one rib for one person, will it even stand, or lay on side? Any reason not to just sear in cast iron skillet? I would probably just do a rub with garlic powder, rosemary, salt and pepper; canola oil, or oil/butter mix to sear. Warm leftovers in reheated drippings? My experience with large rib roast to be rare is only about 18 minutes per lb at 350, so 20 minute sear in oven at 500, then 45 minutes at 325 seems a lot for 2.2 to 2.5 lbs. But, yes, have very good meat thermometer.
Jer says
If you have a skewer that fits your roasting pan, use that to hold up your small roast. I use three skewers, because my family like their meats cooked rare, med. rare and med. well!
Sarah says
Hi, do you think I could use a 500 degree grill to do the searing to cut down on smoke in the house?
Dan Mikesell AKA DrDan says
Hi Sarah,
Welcome to the blog.
Yep, that would work also. Just do a fast transfer to the preheated oven. I generally do the water in the pan thing.
Dan