Easy No Peek Prime Rib
Discover the perfect centerpiece for your next celebration with this **Easy No Peek Prime Rib** recipe—a foolproof method for achieving tender, melt-in-your-mouth beef with minimal effort. What sets this recipe apart is its unique "no peek" cooking technique, locking in the juices and flavors without ever opening the oven door. Coated in a savory blend of kosher salt, cracked black pepper, garlic powder, onion powder, and rosemary, the prime rib achieves a perfectly seasoned crust while remaining juicy and pink in the center. With just 10 minutes of prep time and the magic of a high-heat sear, followed by hands-off baking, this recipe guarantees stress-free elegance for holidays, dinner parties, or a cozy night in. Pair it with roasted vegetables, mashed potatoes, or a rich horseradish sauce for a meal that’s as indulgent as it is effortless!
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Recipe Information
Ingredients
- 5 pounds Prime rib roast (bone-in or boneless)
- 1 tablespoon Kosher salt
- 1 tablespoon Black pepper (freshly cracked)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried rosemary
- 2 tablespoons Olive oil
Instructions
Remove the prime rib from the refrigerator and let it come to room temperature for about 1-2 hours before cooking.
Preheat your oven to 500°F (260°C).
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and dried rosemary.
Pat the prime rib roast dry with paper towels. Rub the olive oil all over the roast, then generously coat it with the prepared spice mixture, pressing gently to adhere.
Place the roast on a roasting rack set inside a roasting pan, with the fat side up.
Insert a meat thermometer into the thickest part of the roast, making sure it does not touch the bone if using a bone-in roast.
Place the roasting pan into the preheated oven and cook at 500°F (260°C) for 20 minutes. This will create a beautifully seared crust.
After 20 minutes, turn off the oven and leave the roast inside. Do not open the oven door under any circumstances for the next 1 hour and 30 minutes (hence the 'no peek' method).
After the 1 hour and 30 minutes have passed, check the internal temperature of the roast with an instant-read thermometer. It should read 115°F (46°C) for rare, 120°F (49°C) for medium rare, or 130°F (54°C) for medium.
If the roast has not reached your desired doneness, return it to the oven at 375°F (190°C) and continue cooking, checking the temperature every 5-10 minutes.
Once the roast reaches the desired temperature, remove it from the oven and loosely tent it with foil. Let it rest for 15-20 minutes before carving.
Slice the prime rib and serve immediately with your favorite sides and accompaniments. Enjoy!
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 1.5 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 6.9 mg | 39% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
