No Peek Prime Rib

Table of Contents

1. No Peek Prime Rib Ingredients
2. No-Peek Prime Rib Substitutions and Additions
3. How To Make A No Peek Prime Rib
4. Troubleshooting
5. How To Serve A Bone-in Roast
6. How to Use Leftover Prime Rib
7. How To Store Leftover Prime Rib
8. Why This No Peek Prime Rib Recipe Is The Best
9. No Peek Prime Rib Frequently Asked Questions
10. More Main Dish Recipes You’ll Love
11. JUMP TO RECIPE

This no peek prime rib recipe is your key to a juicy, tender, and flavorful roast that’s incredibly easy to make. The magic lies in its simplicity: once the roast is in the oven, you leave it alone to cook slowly and evenly. The result is a perfectly seasoned, melt-in-your-mouth prime rib with minimal effort.

Our team of recipe developers has perfected the no peek method to make cooking prime rib easier than ever. The beauty of this technique is that it locks in all the moisture and flavor without requiring any intervention.

Once the prime rib is in the oven, there’s no need to open the door or adjust anything. By keeping the oven closed, the roast cooks evenly, and all the juices stay inside, ensuring a tender, flavorful result.

We’ve tested this method thoroughly, and it consistently delivers perfectly cooked prime rib with minimal effort, making it ideal for anyone looking for a foolproof recipe.

What You Need To Know

Main Ingredients: Prime rib roast, garlic powder, onion powder, kosher salt, black pepper, unsalted butter.

Quick Steps: Season roast, place in a roasting pan, cover tightly with foil, bake at high temperature, lower the temperature and let cook without opening the oven.

Estimated Time and Yield: 2 hours and 30 minutes, serves 6-8 people.

Pro Tip: Let the prime rib rest for at least 20 minutes after removing it from the oven before slicing. This allows the juices to redistribute throughout the meat, ensuring every slice is tender and juicy.

No Peek Prime Rib Ingredients

With just a few essential seasonings, you can create a delicious, fool proof prime rib at 500° that will impress your guests. The key is to cover your prime rib completely in this tasty spice blend so the outside gets crusty and caramelized.

No-Peek Prime Rib Substitutions and Additions

We think this blend of seasonings makes the perfect herb rub for this roast recipe. We encourage you to use it as-written. However, if you need to make a substitution, here are some ideas:

Standing Rib Roast: This cut of beef is known for its rich marbling (thin streaks of fat) and tenderness. Choosing a roast with the bones tied on adds flavor and helps keep the meat juicy during cooking, but you can also use a boneless rib roast if necessary (this is also a slightly less expensive cut of meat).

Seasoned Salt: You can make your own seasoned salt by mixing 1 ½ tablespoons of kosher salt with a pinch of paprika, onion powder, garlic powder, and a bit of dried thyme. This allows you to control the saltiness and tweak the spices to your liking.

Garlic Powder: Fresh garlic can be used in place of garlic powder. Use about 3-4 minced garlic cloves. 

Onion Powder: If you don’t have onion powder, you can use minced dried onions. Use about twice the amount of onion powder called for in the recipe. 

Black Pepper: White pepper can be used as a substitute for a milder pepper flavor.

Herb Additions: For an extra layer of flavor, consider adding dried herbs like rosemary, thyme, or oregano to the dry rub, especially if you replace the powdered seasonings. This will help make up some of the missing ‘bulk’ of the spice rub so the meat is fully coated.

Spicy Kick: For those who like a bit of heat, adding a pinch of cayenne pepper to the dry rub can give the roast a subtle spicy kick without overpowering the other flavors.

How To Make A No Peek Prime Rib

This may be the best prime rib recipe you’ll ever make, and it’s even easier than you might think! Making this roast is a fantastic way to impress your guests without spending all day in the kitchen, and with this unique closed oven method of cooking, you’ll end up with a tender, juicy roast that’s cooked to perfection.

STEP ONE: Remove the prime rib roast from the refrigerator and remove all packaging, making sure to note the exact weight of the roast. This is crucial for determining the cooking time.

Place the roast onto a roasting rack inside a roasting pan. Leave the butcher twine on the roast to keep the bones attached during cooking.

STEP TWO: In a small bowl, combine the seasoned salt, garlic powder, onion powder, and black pepper.

PRO TIP: This dry rub will give the roast its delicious crust and enhance its natural flavors. Make sure you mix the spices thoroughly so the flavors are evenly distributed when it’s applied to the meat.

STEP THREE: Generously coat all sides of the prime rib roast with the dry rub mixture. Place the seasoned roast back in the roasting pan, on the rack, fat side up so that the bones are on the bottom.

PRO TIP: Placing the fattiest side (sometimes called the fat cap) up allows the fat to melt into the meat, and helps make it even juicier.

STEP FOUR: Allow the seasoned prime rib roast to sit uncovered at room temperature for at least 2 hours. This step is crucial for the “no peek” method, ensuring the roast cooks evenly to a medium-rare doneness. If the beef is cold in the middle, it will not cook evenly.

STEP FIVE: Preheat your oven to 500°F. This initial high temperature will sear the outside of the roast, creating a flavorful crust.

PRO TIP: Make sure your oven is fully preheated before placing the roast inside for the best sear. 

STEP SIX: Place the roasting pan with the prime rib in the preheated oven and roast for exactly five minutes per pound. For example, a five pound roast will cook for 25 minutes (five lbs times five minutes equals 25 mimnutes).

If your roast isn’t an even-pound weight, multiply five by the exact weight and round up the minutes.

PRO TIP: Keep an eye on the time and do not open the oven door during this initial roasting period!

STEP SEVEN: This next step is the very important No-Peek Method! After the cook time at 500°F, DO NOT open the oven door at all, and turn off the oven leaving the prime rib to continue slowly cooking for exactly two hours.

PRO TIP: Use this time to prepare any side dishes or sauces you’ll be serving with the roast.

STEP EIGHT: After the two hours, remove from the oven and check the internal temperature of the prime rib by using a meat thermometer. It should be between 125-130°F for a perfect medium rare prime rib. 

PRO TIP: Resist the urge to peek! Opening the oven door will cause the heat to escape from the oven, and the meat will not cook properly.

PRO TIP: If the roast isn’t at the desired temperature, you can return it to a 375°F oven and check every ten minutes until it reaches 125-130°F.

STEP NINE: Remove the cooked roast from the oven, and cover the pan with aluminum foil. Allow it to rest for ten minutes before slicing to allow the juices to redistribute and settle back into the meat.

STEP TEN: After resting, slice the roast against the grain and serve immediately.

Troubleshooting

Now you know how to cook perfect prime rib, but here are some issues that might arise, and how to correct them ahead of time so that everything goes smoothly.

The roast is undercooked after the initial resting period.

Return the roast to a 375°F oven and check the internal temperature every ten minutes until it reaches 125-130°F.

The dry rub doesn’t stick to the meat.

Pat the roast dry with paper towels before applying the rub and press the seasoning firmly onto the meat.

The oven door was opened during the no-peek period.

Avoid opening the oven door at any point during the two-hour rest period to maintain the necessary heat for even cooking. You may want to put a sign on the door handle or create another way to remind you and others not to open the door!

If you notice the door has been opened, close it as quickly as possible to retain as much heat as you can. After the initial cooking time and the no-peek period, use a meat thermometer to check the internal temperature of the roast. It should be between 125-130°F for a perfect medium-rare.

If the roast hasn’t reached the desired temperature, preheat the oven to 375°F and place the roast back in the oven. Check the internal temperature every ten minutes until it reaches 125-130°F.

Roast is too rare for some guests.

Slice the roast and cook individual pieces in a shallow skillet with simmering au jus until they reach the desired doneness.

The roast cools too quickly due to a modern oven with an internal fan.

Monitor the internal temperature closely and be prepared to return the roast to the oven at 375°F if it hasn’t reached 125-130°F after the two-hour period.

The meat is dry or overcooked.

This is very uncommon with this method. Make sure to follow the cooking times precisely and use an instant-read meat thermometer to check for doneness rather than relying on time alone to avoid an overcooked prime rib.

The roast doesn’t have a crispy crust.

Make sure the oven is fully preheated to 500°F before placing the roast inside to achieve a proper sear.

How To Serve A Bone-in Roast

This easy prime rib recipe will surely become a new favorite, so you’ll need to know how to serve it! There are numerous ways to make it the highlight of your meal. 

Classic Presentation: Serve your perfect medium-rare prime rib on a large platter with au jus and creamy horseradish sauce on the side. Garnish with fresh herbs like rosemary or thyme for a touch of color and aroma.

Side Dish Pairings: Pair the prime rib with classic sides like creamy mashed potatoes, roasted vegetables, and homemade bread. This combination of dishes will make an easy, comfort food dinner.

For a more indulgent option, serve with creamy scalloped potatoes or a rich mac and cheese. These Southern classics make a hearty addition to your prime rib dinner.

How to Use Leftover Prime Rib

We think this prime rib is best when it’s freshly cooked. The medium rare meat will never be as delicious and juicy as when it first comes out of the oven.

If you do have leftovers, however, you can use them up, but the quality and texture of the meat may be a bit less than when it was first cooked.

Leftover Prime Rib Sandwiches: Use leftover prime rib slices to make a luxurious prime rib sandwich. Layer the meat with caramelized onions, arugula, and a spread of horseradish mayo on a crusty baguette.

Breakfast Hash: Incorporate the prime rib into a breakfast hash. Dice the meat and mix with roasted potatoes, bell peppers, and onions. Top with a fried egg for a satisfying brunch dish.

Reheat As A Main Dish: To reheat slices of prime rib, place them in a simmering skillet of au jus or beef broth. Allow the meat to slowly reheat, keeping in mind that it may cook to more than medium-rare as it reheats.

Making this beef recipe is an easy way to impress your family or cook a gorgeous dinner for friends. You can make two of these prime rib roasts in your oven for a large holiday meal,  Christmas Dinner, or for a special occasion. Don’t forget to serve it with your favorite red wine!

How To Store Leftover Prime Rib

We encourage you to eat up this prime rib while it’s fresh, but you can store leftovers if needed.

MAKE AHEAD: For best results, this prime rib should be cooked fresh. You can made the spice rub ahead of time if you’d like.

IN THE FRIDGE: Let your meat cool down fully before storing. Wrap your prime rib tightly in plastic wrap, then refrigerate for up to three days. Reheat slowly for the best results.

IN THE FREEZER: You can freeze your prime rib, but it may not thaw with the same texture and consistency as it had when it was fresh. Wrap the meat tightly in plastic wrap, then set it in a freezer-safe bag. Freeze for up to three months.

Thaw slowly in the refrigerator overnight.

HOW TO REHEAT: Heat a skillet over medium heat, add a bit of beef broth or au jus, and warm the slices for a few minutes on each side.

Why This No Peek Prime Rib Recipe Is The Best

This no peek Beef Roast has become a favorite for many home cooks and food lovers alike, but it’s not just the taste that makes it special.

Here’s why we love this recipe, and why it wins everyone over.

Easy to Make: The ease of this magical closed oven method recipe wins everyone over!

Reliable Results: The no-peek method guarantees a perfect prime rib every time. You get a foolproof standing rib roast, we promise.

Minimal Prep Time: With only five minutes of active prep, you can enjoy a gourmet meal without any fuss in the kitchen. 

Impressive Presentation: Even though this recipe is simple to make, the final dish looks and tastes like something you’d order at a fancy restaurant.

Tender and Juicy: The unique cooking method keeps the meat tender and juicy for the best prime rib recipe you’ve ever made.

No peek prime rib is a stress-free way to enjoy a perfectly cooked roast that’s juicy and full of flavor. It’s an easy prime rib recipe that delivers impressive results every time.

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