No Peek Prime Rib Roast

🧂 Ingredients

• 5-8 lb prime rib

  (boneless or standing rib roast)
• 5 tablespoon prime rib rub

  (to taste, see recipe)

Instructions

• 1 One of the best ways to make sure that your roast turns out perfect and evenly
  cooked through, is to let it set out at room temperature. This takes the chill
  off the roast. I suggest between 4-8 hours at room temp with this no peek
  method.
  
  *USDA recommends a maximum of 4 hours.**
• 2 Season your roast before letting it set out to 'dry brine'. This will let the
  flavor enhance your juicier roast, give it a better caramelized browned color,
  and a crispier exterior.
• 3 Preheat your oven to 500°F (260℃/Gas Mark 10). Adjust your racks down if needed,
  so that your roast will easily fit into the center of the oven.
• 4 Once the oven has preheated, generously season your 5-8 lb prime rib on all
  sides with 5 tablespoon prime rib rub (or more to taste).
• 5 Put your seasoned roast in a roasting pan with the fat side facing up and cook
  uncovered at 500°F (260℃/Gas Mark 10) for 5-6 minutes per pound. (I cooked my
  6.75-pound roast at high heat for 35 minutes.)
• 6 Once your roast has been seared for your calculated amount of time, turn the
  oven off.
• 7 Do not open the oven whatsoever for 2 hours to reserve the heat. At the 2 hour
  mark, use a meat thermometer to check that your roast is ready with an internal
  temperature of 135-140°F (55-60℃).
• 8 If the temperature is not quite there yet, you can turn on the oven to 375℉
  (190℃/Gas Mark 5) and cook until it's done.
• 9 Remove your roast from the oven, then slice and serve right away.

Nutrition Info