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Standing Rib Roast No Peek

Standing rib roast no peek with a crispy crust, juicy interior, and rich seasoning.
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This Standing Rib Roast No Peek method guarantees a perfectly juicy, flavorful prime rib with a beautifully crisp crust. Using a foolproof, hands-off approach, this recipe ensures a tender, restaurant-quality roast every time—without the need for constant monitoring.

Ingredients

Scale

For the Roast:

  • 1 standing rib roast (bone-in, 6–8 pounds)
  • 2 tbsp kosher salt
  • 1 tbsp black pepper, freshly ground
  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp smoked paprika
  • 2 tbsp olive oil or softened butter

Optional Herb Butter:

  • ½ cup unsalted butter, softened
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 2 cloves garlic, minced

Instructions

1. Prepare the Roast:

  1. Remove the standing rib roast from the refrigerator and let it sit at room temperature for 2 hours before roasting.
  2. Pat the roast dry with paper towels.
  3. Rub with olive oil or butter to help seasonings stick and create a flavorful crust.
  4. Coat generously with salt, pepper, garlic powder, onion powder, and smoked paprika.

2. Roast the Prime Rib (No Peek Method):

  1. Preheat the oven to 500°F (260°C). Ensure it is fully heated before placing the roast inside.
  2. Place the roast bone-side down on a roasting rack inside a roasting pan.
  3. Roast at 500°F for 5-6 minutes per pound (e.g., 30-36 minutes for a 6-pound roast).
  4. Turn the oven completely off and DO NOT open the door. Let the roast sit undisturbed for 2 hours as it continues to cook in residual heat.

3. Rest and Slice:

 

  1. After 2 hours, remove the roast from the oven.
  2. Tent it with foil and let it rest for 20-30 minutes before slicing.
  3. Carve into thick slices, cutting against the grain for maximum tenderness.

Notes

  • Pro Tip: Use a meat thermometer to check internal doneness:
    • Rare: 120°F (49°C)
    • Medium-Rare: 130°F (54°C)
    • Medium: 140°F (60°C)
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

 

  • Reheating:
    • Oven: Wrap in foil and heat at 250°F (120°C) for 10-15 minutes.
    • Stovetop: Reheat in a pan with a splash of beef broth.

Note: Nutritional information is approximate and may vary based on ingredients used, portion sizes, and cooking methods.

Nutrition

Keywords: standing rib roast no peek, no peek prime rib, prime rib recipe, oven roasted prime rib, foolproof prime rib

Find it online: https://harmonymeal.com/standing-rib-roast-no-peek/