No Peek Prime Rib
No peek prime rib is made using the closed oven method—the easiest way to make a roast that's perfectly cooked and juicy every time. A flavorful dry rub creates a crispy exterior. Perfect for a holiday dinner or special occasion.
Servings: 4
Calories: 1713kcal
Ingredients
- 5 pound standing prime rib roast, with bones tied on
- 1 ½ tablespoons seasoned salt
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoons onion powder
- 1 tablespoon black pepper
Instructions
- Remove the prime rib roast from the refrigerator and remove all packaging. Be sure to take note of the exact weight of the roast before discarding any packaging. Place the roast onto a roasting rack inside a roasting pan. Be sure to leave the butcher twine on the roast as that is what will hold the bones to the roast when cooked.
- In a small bowl combine the seasoned salt, garlic powder, onion powder and black pepper to create a dry rub for the prime rib roast.
- Generously coat all sides of the prime rib roast with the dry rub mixture. Place the seasoned prime rib roast in the roasting pan, on the rack, fat side up so that the bones are on the bottom.
- Allow the seasoned prime rib roast to sit, uncovered, at room temperature for at least 2 hours to ensure that the meat is not cold when placed into the oven. This is a very important step for this “no peek” method of cooking the prime rib roast accurately to medium-rare doneness.
- Heat oven to 500°F. Roast the no peek prime rib for exactly 5 minutes per pound. For example, if your roast weighs 5 pounds, then you would cook at 500°F for 25 minutes. If you have a roast that is not an even pound weight, multiply 5 x the exact weight. You can round up your minutes if needed.
- This next step is very important. After the cook time at 500°F, DO NOT open the oven door at all. Turn off the oven, leaving the prime rib to continue to cook slowly for exactly 2 hours.
- After the 2 hours, remove the prime rib from the oven and check the internal temperature by using a meat thermometer. It should be between 125-130°F for medium-rare.
- Remove the no-peek prime rib from the oven, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing and serving.
Notes
- The 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.
- Placing the fattiest side (sometimes called the fat cap) up allows the fat to melt into the meat, and helps make it even juicier.
- Make sure your oven is fully preheated before placing the roast inside for the best sear.
- Keep an eye on the time and do not open the oven door during the initial roasting period!
- 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.
- If the roast isn't at the desired temperature, you can return it to a 375°F oven and check every 10 minutes until it reaches 125-130°F.
Nutrition
Calories: 1713kcal | Carbohydrates: 5g | Protein: 78g | Fat: 151g | Saturated Fat: 63g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 66g | Cholesterol: 343mg | Sodium: 2873mg | Potassium: 1335mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 9mg