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This Dutch oven prime rib is so juicy and flavorful, no one will believe it’s made with 4 ingredients. Make a restaurant-worthy roast at home with zero effort!
Have you ever tried an amazingly tender roast dinner and wondered if you could recreate it at home?
Hit the bookmark button because I’ll teach you how to make prime rib in Dutch oven in less than 10 steps!
You only need to sear the prime rib, cook it to your desired doneness, and then let the residual heat finish the job.
The result?
A Dutch oven roast with a flavorful, browned crust, an evenly cooked interior, and a deep, rich flavor you’d expect from a fine-dining restaurant!
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Whether you’re planning a Father’s Day feast or hosting for the holidays, an impressive main dish can really set the tone for the entire night.
Try our prime rib au jus or elevate your ham with this brown sugar glaze!
Why You’ll Love This Dutch Oven Prime Rib Recipe
- You only need 4 ingredients to make this impressive prime rib roast in Dutch oven!
- This Dutch oven prime rib roast recipe is great for beginners who don’t want to ruin an expensive cut. No special cooking skills needed!
- This boneless rib roast is elegant enough for holiday dinners yet simple enough to make on a random Tuesday.
Ingredients
Boneless prime rib – Go all out and get a good-quality cut of beef like USDA Prime-grade meat!
Unsalted butter – Helps the seasonings stick and creates a flavorful caramelized crust on the Dutch oven roast.
Coarse sea salt and ground black pepper – While you can add extras like herbs and spices, I think less is more when it comes to making prime rib in a Dutch oven. We don’t want to mask the beef’s natural richness!
Ingredient Additions & Substitutions For Prime Rib in Dutch Oven
Bone-in roast
We used boneless prime rib, but if you want an extra-tender, juicy Dutch oven roast, I highly recommend using bone-in prime rib.
The bones help with insulation while cooking, and let’s be honest, those meaty beef bones are too good not to gnaw on later!
Creamy horseradish sauce
Creamy, tangy, and a tad spicy, horseradish sauce might just be the best partner to this Dutch oven prime rib roast. Just combine 3 tablespoons of horseradish with 1 cup of sour cream, 1 teaspoon of Dijon mustard, and 1 teaspoon of lemon juice for depth.
Tips For Making This Recipe
Use Room Temp Meat
Make sure your meat is at room temperature! If it’s cold, your roast won’t cook evenly.
Serving Ideas
Slice your prime rib roast against the grain into 1/2-inch portions and serve it on a large platter. Mashed potatoes, stuffed mushrooms, or even a chopped salad all make great sides for this dish!
Make-Ahead and Storage
You can store your leftovers in an airtight container in the fridge for 3 to 4 days. To serve, wrap the roast in foil and reheat it in the oven at 250°F for 10 minutes. This recipe is also freezer-friendly! Wrap the slices in foil and store them in a freezer-safe bag for up to 2 months.
Dutch Oven Boneless Rib Roast Recipe FAQs
What cut is best for this Dutch oven roast recipe?
Use a USDA Prime beef for this recipe. Look for a cut of meat with good marbling so your Dutch oven prime rib roast turns out juicy and flavorful!
What temperature do you take prime rib off?
You can remove the roast from the oven when it’s 5°F under your target temperature to prevent overcooking. Aim for an internal temperature of around 120°F for medium rare.
Should you cook your boneless rib roast covered or uncovered?
To get that rich, browned crust, leave the rib roast uncovered while it cooks in the Dutch oven!
What else can I use if I don’t have a Dutch oven?
You can use a roasting pan if you don’t have a Dutch oven for your boneless rib roast.
How much prime rib should I buy?
The amount depends on how many people you’re serving, but 1/2 to 3/4 pound per guest is a good rule of thumb.
More Delicious Main Dish Recipes
- Instant Pot Garlic Butter Steak Bites
- Juicy Chicken 101
- Slow Cooker Pork and Sauerkraut
- Dutch Oven Chicken Pot Pie
- Baked Salmon with Mayonnaise
I found this recipe for Oven Pulled Pork that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Dutch Oven Prime Rib
Ingredients
- 8 lbs boneless prime rib, room temperature
- 1 cup unsalted butter, room temperature
- 1/4 cup coarse sea salt
- 1/4 cup ground black pepper
Instructions
- Preheat the oven to 500°F.
- Using a hand mixer, cream the room-temperature butter for 1 minute until light and fluffy. Then, apply it to every surface of the roast using your hands or a spatula.
- Sprinkle salt and pepper generously over the buttered surface of the roast.
- Place the seasoned prime rib, fat side up, in the Dutch oven, with the butcher’s twine still on. Place uncovered in the preheated oven for 15 minutes.
- Reduce the oven temperature to 325°F and cook according to your desired doneness. For medium rare, cook the prime rib in the Dutch oven for 10 to 12 minutes or use an instant-read thermometer to check the meat’s internal temperature.
- Turn the oven off, but do not open the door. Leave the prime rib undisturbed for 1 to 2 hours.
- After the full resting period, transfer the prime rib to a cutting board, remove the butcher’s twine, slice, and serve. Enjoy!
Notes
- Make sure your meat is at room temperature! If it’s cold, your roast won’t cook evenly.
- Slice your prime rib roast against the grain into 1/2-inch portions and serve it on a large platter. Mashed potatoes, stuffed mushrooms, or even a chopped salad all make great sides for this dish!
- You can store your leftovers in an airtight container in the fridge for 3 to 4 days. To serve, wrap the roast in foil and reheat it in the oven at 250°F for 10 minutes. This recipe is also freezer-friendly! Wrap the slices in foil and store them in a freezer-safe bag for up to 2 months.
Nutrition
PIN FOR LATER!
