Boneless Rib Roast W/ Gravy

Total Time
Prep 40 mins
Cook 1 min

Everyone loves a good roast :P

Ingredients Nutrition


  1. Preheat the oven to 450°F.
  2. Place the roast, fat side up, on the rack in a shallow roasting pan. Generously rub the meat with salt and pepper.
  3. Roast for 20 minutes. Reduce the heat to 325 F and roast for 20 minutes per pound, 1 1/4 to 2 1/2 hours. For medium-rare, the internal temperature should be about 120 F and medium will be about 135°F.
  4. Remove the roast from the oven and let stand, covered loosely with aluminum foil, while making the gravy. Strain the pan drippings into a medium saucepan. Skim two-thirds of the fat off the top and discard.
  5. Whisk the flour into the drippings until smooth. Cook on medium heat until thickened. Stir in the butter. Season with salt and pepper to taste.
  6. Carve the roast and serve the gravy with the sliced meat.


Most Helpful

The meat came out perfect, using a thermometer was key. We cooked our almost 3 boneless rib roast until 120 degrees, let sit while making the gravy. We didn't find anything interesting in the gravy, but the meat directions were 5 star. I'll be making this again.

garcia_parks November 22, 2008

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