Description
A perfectly cooked no peek prime rib roast with a flavorful crust and tender, juicy meat.
Ingredients
5-8 lb Prime Rib (boneless or standing rib roast)
5 tablespoons prime rib rub (adjust to taste)
Instructions
Let the roast rest at room temperature for 4-8 hours to remove chill and allow dry brine.
Preheat oven to 500°F (260℃/Gas Mark 10) and adjust racks.
Generously season the prime rib with 5 tablespoons prime rib rub.
Place roast fat side up in a roasting pan and roast uncovered at 500°F for 5-6 minutes per pound.
After searing, turn oven off and do not open for 2 hours.
Check internal temperature, aiming for 135-140°F (55-60℃).
If not reached, turn oven to 375°F and continue cooking until done.
Remove roast, slice, and serve immediately.
Notes
Letting the roast rest before cooking enhances even cooking and juiciness.
Seasoning before resting acts as a dry brine for better flavor and crust.
USDA suggests max 4 hours at room temperature for safety.
Do not open oven during resting period to retain heat.
- Prep Time: 5 minutes
- Cook Time: 30-45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 0
- Sodium: 450
- Fat: 55
- Saturated Fat: 22
- Unsaturated Fat: 30
- Carbohydrates: 2
- Fiber: 0
- Protein: 53
- Cholesterol: 160