Thelmas Standing Rib Roast No Peek Recipes

EASY "NO PEEK" PRIME RIB

Easy

Make and share this Easy "no Peek" Prime Rib recipe from Food.com.

Provided by CCinSC

Categories Roast Beef

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 rib roast (5-6 lbs)
2 tablespoons onion salt
2 tablespoons seasoning salt
2 tablespoons garlic powder

Steps:

Preheat oven to 500º.
Mix seasonings together and pat all over the roast.
It probably won't stick very well to the fat side but that's ok.
Put the roast in a Dutch oven, preferably on a small rack to lift it off the bottom of the pot.
Bone side up (fat side down).
Place a meat thermometer in the middle of the roast being careful not to get too close to the bone.
Cover with lid (you need a fairly large Dutch oven so the lid will fit on properly).
Cook the roast in the oven for 5-6 minutes per pound, then shut off the oven.
DO NOT OPEN THE OVEN DOOR FOR TWO HOURS, UNDER PENALTY OF DEATH!
****The 2 hours starts as soon as the roast is put in the oven****.
After two hours, take it out and check the temperature.
If it's 140º, it's perfect!
If it's cooler, put back in oven at 375º until it reaches 140º.
This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
Don't ask how to do medium or well done because cooking prime rib past medium rare is a felony.

EASY STANDING RIB ROAST

Easy Standing Rib Roast image

The rub will form a crust of flavor for the meat.

Provided by SharoninTN

Categories Main Dish Recipes Roast Recipes

Time 1h50m

Yield 6

Number Of Ingredients 5

Ingredients

1 (4 pound) rib roast
2 tablespoons olive oil, or as needed
¼ cup sea salt
2 tablespoons freshly ground black pepper
2 cloves garlic, minced, or more to taste

Steps:

Preheat oven to 475 degrees F (245 degrees C).
Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
Let rib roast stand for 10 to 20 minutes before carving.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 1.7 g, Cholesterol 107.6 mg, Fat 32.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 12 g, Sodium 3605.1 mg

THELMA'S STANDING RIB ROAST NO PEEK

Thelma's Standing Rib Roast No Peek image

Thelma is my mother-in-law, another fabulous cook and a wonderful person! She swore by this recipe. Just remember to follow the directions exactly!

Provided by Normaone

Categories Roast Beef

Time 4h1m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 (5 lb) standing rib roast
salt
pepper
garlic salt

Steps:

At least 3-4 hours before serving, place ROOM TEMPERATURE roast in a shallow pan, fat side up, resting on bones on a rack, sprinkle with salt, pepper and garlic salt.
Place in preheated 375F oven FOR EXACTLY 45 minutes.
Do not add water.
Do not cover.
Do not baste.
Turn oven off.
Leave roast in oven with door closed.
DO NOT OPEN THE OVEN DOOR (my mother-in-law would tape it shut!!!).
Turn oven on again, at 375F for another 45 minutes before serving.
Remove from oven.
Let stand 15 minutes before carving.
Note: For a roast 10-12 pounds,leave in oven 60 minutes at the beginning and 60-90 minutes at the end for medium rare.

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