Perfectly Succulent No-Peek Prime Rib
Indulge in the melt-in-your-mouth experience of this Perfectly Succulent No-Peek Prime Rib recipe. It's designed for the home cook who craves a flavorful, expertly cooked prime rib without the constant worry of checking the oven. With a simple blend of seasonings, this roast cooks gently in a closed Dutch oven to retain its juiciness and flavor. Ideal for family gatherings or special occasions, this prime rib promises to be the centerpiece of your dinner table. Just prep, place it in the oven, and wait patiently for a beautifully cooked piece of meat without peeking! Perfectly cooked medium rare every time.
N/A
Servings
400
Calories
4
Ingredients
Ingredients
Rib roast
5-6 lbs (Choose a well-marbled cut for best flavor.)
Onion salt
2 tablespoons (Use a fine-textured onion salt.)
Seasoning salt
2 tablespoons (Adjust according to your preferred salt level.)
Garlic powder
2 tablespoons (Ensure it is granulated for easy application.)
Instructions
1
Preheat your oven to 500°F (260°C).
2
In a small bowl, combine onion salt, seasoning salt, and garlic powder, mixing well.
3
Generously rub the seasoning mixture all over the rib roast. It's okay if some of the seasoning doesn't stick to the fat side.
4
Place the seasoned roast in a large Dutch oven on a small rack to elevate it above the bottom of the pot, with the bone side facing up and the fat side down.
5
Insert a meat thermometer into the thickest part of the roast, ensuring it's not touching the bone.
6
Cover the Dutch oven tightly with its lid.
7
Cook the roast in the preheated oven for 5-6 minutes per pound. Then, turn off the oven and DO NOT open the door for two hours. This is crucial for perfect results!
8
After the initial two hours, carefully remove the lid and check the internal temperature of the roast. If it reads 140°F (60°C), it’s perfectly medium rare! If not, return it to the oven at 375°F (190°C) until it reaches the desired temperature.
9
Serve and enjoy the perfectly cooked prime rib that will wow your guests and delight your taste buds!
Nutrition Information
28g
Fat
1g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes the Perfectly Succulent No-Peek Prime Rib recipe unique?
This recipe is unique because it uses a 'no-peek' method where the roast cooks gently in a closed Dutch oven after the heat is turned off, ensuring a medium-rare finish without the need for constant monitoring.
What is the recommended oven temperature for starting the roast?
The oven should be preheated to 500°F (260°C) before placing the roast inside.
How long should I cook the prime rib at high heat?
Cook the roast for 5 to 6 minutes per pound in the preheated 500°F oven.
What are the main seasonings used for this rib roast?
The seasoning rub consists of a blend of onion salt, seasoning salt, and garlic powder.
How much seasoning salt is required?
The recipe calls for 2 tablespoons of seasoning salt, which can be adjusted based on your preference.
What type of garlic powder should be used?
Granulated garlic powder is recommended for easy application to the meat.
How should the roast be positioned in the Dutch oven?
The roast should be placed on a small rack with the bone side facing up and the fat side facing down.
Why is a rack used in the Dutch oven?
A small rack is used to elevate the roast above the bottom of the pot, allowing for more even cooking.
Where should the meat thermometer be inserted?
Insert the thermometer into the thickest part of the roast, ensuring it does not touch the bone.
What is the critical rule for the two-hour rest period?
The most critical rule is to turn off the oven and DO NOT open the door for two hours to ensure perfect results.
What is the target internal temperature for a medium-rare prime rib?
The target internal temperature for medium-rare is 140°F (60°C).
What should I do if the roast hasn't reached 140°F after two hours?
If it is not at the desired temperature, return it to the oven at 375°F (190°C) until it reaches 140°F.
What size rib roast does this recipe call for?
The recipe is designed for a rib roast weighing between 5 and 6 pounds.
Can I substitute the Dutch oven with another pot?
The recipe specifically recommends a large Dutch oven with a tight-fitting lid to retain juiciness and flavor.
Is this recipe suitable for a dinner party?
Yes, it is ideal for special occasions and dinner parties as it creates a beautiful centerpiece with minimal effort.
How many calories are in one serving of this prime rib?
There are approximately 400 calories per serving.
What is the fat content per serving?
Each serving contains approximately 28 grams of fat.
Is this recipe low in carbohydrates?
Yes, it is very low in carbs, containing only 1 gram of carbohydrates per serving.
How much protein is in this prime rib dish?
Each serving provides about 30 grams of protein.
Does the seasoning need to stick to the fat side of the meat?
It is okay if some of the seasoning doesn't stick to the fat side; just rub it as generously as possible.
What kind of onion salt is best for this recipe?
A fine-textured onion salt is recommended for better coverage.
What are the primary tags associated with this recipe?
Key tags include prime rib, roast beef, easy recipe, special occasion, dinner party, no peek cooking, medium rare, and dutch oven.
Is this recipe considered easy for beginners?
Yes, it is designed for home cooks who want an expertly cooked roast without the stress of constant checking.
How many ingredients are needed in total?
The recipe requires only 4 main ingredients: the rib roast and three seasonings.
What texture should the rib roast have for best results?
Choose a well-marbled cut of meat for the best flavor and succulent texture.
How much garlic powder is used?
The recipe calls for 2 tablespoons of garlic powder.
How much onion salt is used?
The recipe calls for 2 tablespoons of onion salt.
Does this recipe include instructions for gravy?
The provided instructions focus on the roast itself and do not explicitly detail a gravy recipe.
What is the total preparation and cook time?
Prep is minimal, followed by a short high-heat sear (about 30 minutes) and a mandatory 2-hour rest period in the oven.
Why is it called 'Perfectly Succulent'?
It is named for the melt-in-your-mouth experience provided by the gentle cooking method that retains all natural juices.