• Bring meat to room temperature. Remove your prime rib from the refrigerator 1-2 hours before cooking. Sprinkle it with salt all over and let it sit, loosely wrapped in plastic wrap or butcher paper. Roasts should be brought close to room temperature before they go into the oven to ensure more even cooking.
• Prepare oven. Preheat oven to 500°F/260°C. If needed, adjust the oven racks so the meat cooks in the center of the oven.
• Prepare Herb Butter. Mix together butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
• Prepare the roast. Pat the roast dry with paper towels. Then, rub the entire outside of the prime rib with the herb butter mixture.  Place the boneless roast fat side up on a rack in a roasting pan. The rack in the pan will help air circulate for even cooking.  Insert an oven-safe thermometer, if you have one, so that you can monitor the beef's temperature without opening the oven's door.

  Note: If cooking a bone-in prime rib roast, place it in a roasting pan with the bones down.
• Bake prime rib at 500° for 15 minutes, then reduce the oven temperature to 325° and continue baking until desired doneness: 

  Rare: cook until thermometer reaches 115-120°F (about 10-12 min/pound)

  Medium rare: Cook until thermometer reaches 125-130°F (about 13-14 min/pound)

  Medium: Cook until thermometer reaches 135°F (about 14-15 min/pound)

  Medium well: Cook until thermometer reaches 145°F (about 16-17 min/pound)

  Farm Tip: The meat will continue to cook as it rests out of the oven, so be sure to remove it 5-10 degrees BEFORE it reaches your desired temperature. Don't overcook it! Be sure to go by the temperature, not time, as the cook time will depend on many variables like the size of the roast and your oven.
• Rest. Remove the roast from the oven and tent it with foil Allow it to rest for 20-30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.
• Carve the boneless prime rib roast by slicing against the grain into about 1/2 inch thick slices. Serve with gravy, if desired.

Gravy for Boneless Prime Rib Roast

• Remove roast from pan. Pour fat from the roasting pan. Then, pour the drippings from the pan into a saucepan.
• Combine flour and 1 cup beef stock, and stir until there are no lumps. Add the flour stock mixture and remaining beef stock to the saucepan. Stir and bring the sauce to a boil.
• Remove from heat and strain the sauce into a gravy dish.