No peek prime rib roast (aka the oven-off method) is an easy way to make a perfectly cooked roast beef with a crispy sear and juicy center.

Scale

5–8 lb prime rib (boneless or standing rib roast)

5 tbsp prime rib rub (to taste, see recipe)

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1. Let roast rest at room temperature for 4 hours.

2. Preheat oven to 500°F (260°C).

3. Season roast generously with rub.

4. Roast 5–6 minutes per pound, fat side up.

5. Turn off oven. Do not open for 2 hours.

6. Check internal temp (135–140°F). Adjust if needed.

7. Rest for 10–15 minutes before slicing.

Use 1 tbsp rub per pound.

If oven fan turns on automatically, disable it.

Reserve drippings for au jus or creamy horseradish sauce.