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Home » Recipes » Prime Rib

Last Updated: Dec 30, 2024 by Angela Latimer · 16 Comments

No Peek Prime Rib Roast

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Best no peek prime rib roast recipe pin with two images and text title divider.

No peek prime rib roast (aka the oven-off method) is an easy way to make a perfectly cooked roast beef with a gorgeous crispy sear on the outside. This oven-closed prime rib involves briefly roasting the meat at a high temperature before shutting off the oven and letting it cook to perfection in the retained heat. All you need is a quality beef roast, my quick and easy dry rub, and an oven!

Tender, delicious, and evenly cooked no peek prime rib roast sliced on wooden grain cutting board.
Jump to:
  • ⭐ Testimonials
  • 🥘 Ingredients
  • 🔪 How To Roast A No Peek Prime Rib
  • 🍽️ What To Serve With Prime Rib
  • 💭 Angela's Pro Tips & Recipe Notes
  • ⏲️ Timing For Extra Small or Extra Large Roasts
  • 🥡 Storing & Reheating
  • ❔ Do I Need To Rest My No Peek Roast?
  • 📖 Recipe Card
  • 💬 Comments & Reviews

My rich, delicious no peek prime rib dinner is a winning cooking method every year during the holidays. I have so many friends and family who call and ask for the timing (again) and I know you'll love it too!

Whether you're a pro at hosting Christmas dinner and holiday parties or giving it a try for the first time this year, you're sure to find my ultimate guide to planning Christmas a help! Don't forget to safely thaw your holiday prime rib early, too!

⭐ Testimonials

I recently tried this no-peek prime rib recipe, and it completely transformed my holiday dinner hosting experience! Not having to constantly check on the roast let me focus on other aspects of the meal which was a total game changer!

Cathy Lane, South Dakota

🥘 Ingredients

No peek (or oven off method) prime rib roast ingredients featuring a standing rib roast and prime rib rub.
  • Prime Rib - A 5 to 8-pound boneless or standing rib roast. I have tons of tips and tricks for choosing the perfect prime rib. Set it out 1-2 hours before cooking to come to room temperature.
  • Seasoning - Approximately 5 tablespoons of my prime rib dry rub recipe (to taste) that combines salt, pepper, garlic powder, onion powder, ground sage, and more herbs for a flavorful roast every time.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Roast A No Peek Prime Rib

This is one of my easiest prime rib recipes, as long as you can resist the urge to open your oven!

Aim to prepare about 1 pound of meat per person if you're only serving a couple of sides. If you have a lot of side dishes, you can stretch it to ½ - ¾ pound of meat per person.

Notes Before Starting

A note on timing: One of the best ways to make sure that your roast turns out perfect and evenly cooked through, is to let it set out at room temperature. This takes the chill off the roast.

While I typically only set a steak out for an hour, I suggest between 4-8 hours at room temp with this no-peek method. Or as long as you feel comfortable with an expensive hunk of beef on your counter.

**USDA recommends a maximum of 4 hours.**

A note since you're setting out your roast: Season your roast before letting it set out to 'dry brine'. This will let the flavor enhance your juicier roast, give it a better caramelized browned color, and a crispier exterior.

Prep Your Prime Rib

Step 1: Preheat your oven. Set the oven temperature to 500°F (260℃/Gas Mark 10). Adjust your racks down if needed, so that your roast will easily fit into the center of the oven.

Seasoned prime rib with the fat facing upward to sear in the first step of cooking a no peek or oven off prime rib.

Step 2: Season the roast. Once the oven has preheated, generously season your 5-8 pound prime rib on all sides with 5 tablespoons prime rib rub (or more to taste).

Roast Without Peeking

Step 3: Sear the roast. Put your seasoned roast in a roasting pan with the fat side facing up and cook uncovered at 500°F (260℃/Gas Mark 10) for 5-6 minutes per pound. (I cooked my 6.75-pound roast at high heat for 35 minutes.)

Step 4: Turn off the heat. Once your roast has been seared for your calculated amount of time, turn the oven off.

Step 5: Be patient. Do not open the oven whatsoever for 2 hours to reserve the heat. At the 2-hour mark, use a meat thermometer to check that your roast is ready with an internal temperature of 135-140°F (55-60℃).

Step 6: Adjusting if necessary. If the temperature is not quite there yet, you can turn on the oven to 375℉ (190℃/Gas Mark 5) and cook until it's done.

Step 7: Serve. Remove your roast from the oven, then slice and serve right away.

Wide view of the no peek prime rib roast after removing from the bone and before slicing to serve.

🍽️ What To Serve With Prime Rib

When choosing side dishes to serve with prime rib dinner, I lean towards elegant versions of steakhouse classics or holiday favorites, depending on the occasion.

For example, creamed kale is rich and indulgent, or you could opt for an upgraded potato side dish like fondant potatoes or dauphinoise potatoes.

For a picture-perfect holiday meal, see my prime rib Christmas dinner menu. Or, check out my full collection of recipes to serve with prime rib for more of my favorite side dishes.

💭 Angela's Pro Tips & Recipe Notes

  • Use approximately one tablespoon of seasoning for each pound of prime rib. Start with less and add more as desired.
  • Some newer oven models feature a cooling fan that comes on when the oven is turned off to reduce the temperature quickly. If that's the case for your oven, you can unplug it or shut off the breaker so the fan doesn't turn on.
  • The high starting temperature might cause the oven to smoke for some people. If that happens, reduce the initial roasting temperature to 450°F (232°C/Gas Mark 8) and let it cook for 5 minutes longer than initially planned before turning off the oven. It's also a good idea to preemptively turn on your oven vent so you don't accidentally set off the smoke alarms.
  • Reserve those flavorful beef drippings to make a quick prime rib au jus or red wine au jus while your roast rests. Creamy horseradish sauce would also be delicious on the side.
No peek prime rib set upright with holiday centerpiece in the background.

⏲️ Timing For Extra Small or Extra Large Roasts

These instructions are great as-written for cooking any average-sized prime rib roast between 5 and 7 pounds. If your roast is much smaller (less than 2 pounds) or significantly larger (more than 10 pounds), here's what you should do:

For small roasts (under 2 pounds): Reduce the cooking time during the second stage (when the oven is off) to 60-90 minutes instead of 2 hours.

For large roasts (over 10 pounds): Cut the roast into two halves and cook them simultaneously. Figure out the initial cooking time based on the weight of just one-half.

For instance, if you have an 11-pound roast, cut it into two 5.5-pound halves, put them in the oven, and cook at 500°F (260°C/Gas Mark 10) for 33 minutes. (6 minutes per pound x 5.5 lbs roast = 33 minutes of cooking time.) Then, cook as directed for 2 hours with the oven off.

>>>See All Of My Tasty Recipes Here!<<<

🥡 Storing & Reheating

Once cooled, I recommend slicing the roast and putting the leftovers in a sealed Ziploc or airtight container in the fridge. They're best enjoyed within 5 days.

Learn more about how long prime rib leftovers will last here.

Freezing

Slice your roast and transfer the meat to a heavy-duty freezer bag. If you squeeze out any excess air and seal it tightly, it will last for up to 6 months.

For more useful information, see how long prime rib will last in the freezer.

Reheating

Let frozen prime rib thaw in the fridge overnight before you reheat it. Then, cover your leftovers and ¼ cup of beef broth in a pan with foil. To maintain juiciness, add ¼ cup of beef broth.

Bake at 300°F (150°C/Gas Mark 2) for 20-30 minutes or until heated to your satisfaction.

You can find more specific instructions with tips and tricks in my guide to reheating prime rib. For leftover recipe inspiration, see all of my prime rib leftover recipes.

No peek closed door prime rib sliced in half and showing how perfectly medium rare the roast beef is.

❔ Do I Need To Rest My No Peek Roast?

No, not at all! The time spent in the oven with the heat turned off and cooking in the residual heat is enough 'resting' time for this cooking method.

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    Prime Rib Grilled Cheese Sandwich
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    Prime Rib Beef and Broccoli
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    Country Fried Prime Rib
See more Prime Rib →

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📖 Recipe Card

Wide view of the no peek prime rib roast after removing from the bone and before slicing to serve.
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5 from 14 reviews

No Peek Prime Rib Roast

No peek prime rib roast (aka the oven-off method) is an easy way to make a perfectly cooked roast beef with a gorgeous crispy sear on the outside! This oven-closed prime rib involves briefly roasting the meat at a high temperature before shutting off the oven and letting it cook to perfection in the retained heat! All you need is a quality beef roast, my quick and easy dry rub, and an oven!
Author | Angela Latimer
Servings: 8 servings
Calories: 853kcal
Prep 10 minutes minutes
Cooking 2 hours hours 35 minutes minutes
Total Time 2 hours hours 45 minutes minutes
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Ingredients
 

  • 5-8 lb prime rib (boneless or standing rib roast)
  • 5 tablespoon prime rib rub (to taste, see recipe)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

Notes Before Starting

  • One of the best ways to make sure that your roast turns out perfect and evenly cooked through, is to let it set out at room temperature. This takes the chill off the roast. I suggest between 4-8 hours at room temp with this no peek method.
    *USDA recommends a maximum of 4 hours.**
  • Season your roast before letting it set out to 'dry brine'. This will let the flavor enhance your juicier roast, give it a better caramelized browned color, and a crispier exterior.

Prep Your Roast

  • Preheat your oven to 500°F (260℃/Gas Mark 10). Adjust your racks down if needed, so that your roast will easily fit into the center of the oven.
  • Once the oven has preheated, generously season your 5-8 lb prime rib on all sides with 5 tablespoon prime rib rub (or more to taste).

Roast Without Peeking

  • Put your seasoned roast in a roasting pan with the fat side facing up and cook uncovered at 500°F (260℃/Gas Mark 10) for 5-6 minutes per pound. (I cooked my 6.75-pound roast at high heat for 35 minutes.)
  • Once your roast has been seared for your calculated amount of time, turn the oven off.
  • Do not open the oven whatsoever for 2 hours to reserve the heat. At the 2 hour mark, use a meat thermometer to check that your roast is ready with an internal temperature of 135-140°F (55-60℃).
  • If the temperature is not quite there yet, you can turn on the oven to 375℉ (190℃/Gas Mark 5) and cook until it's done.
  • Remove your roast from the oven, then slice and serve right away.

Notes

Tips:
  • Use approximately one tablespoon of seasoning for each pound of prime rib. Start with less and add more as desired.
  • Some newer oven models feature a cooling fan that comes on when the oven is turned off to reduce the temperature quickly. If that's the case for your oven, you can unplug it or shut off the breaker so the fan doesn't turn on.
  • I have heard that the high starting temperature can cause the oven to smoke for some people. If that happens, reduce the initial roasting temperature to 450°F (232°C/Gas Mark 8) and let it cook for 5 minutes longer than originally planned before turning off the oven. It's also a good idea to preemptively turn on your oven vent so that you don't accidentally set off the smoke alarms!
  • Reserve those flavorful beef drippings to make a quick prime rib au jus or red wine au jus while your roast rests. Creamy horseradish sauce would also be delicious on the side!
  • For small roasts (under 2 pounds): Reduce the cooking time during the second stage (when the oven is off) to 60-90 minutes instead of 2 hours.
  • For large roasts (over 10 pounds): Cut the roast into two halves and cook them simultaneously. Figure out the initial cooking time based on the weight of just one-half.
Storing: 
  • Once cooled, I recommend slicing the roast and putting the leftovers in a sealed Ziploc or airtight container in the fridge. They're best enjoyed within 5 days.
  • Slice your roast and transfer the meat to a heavy-duty freezer bag. If you squeeze out any excess air and seal it tightly, it will last for up to 6 months.
  • Let frozen prime rib thaw in the fridge overnight before you reheat it. Then, cover your leftovers and ¼ cup of beef broth in a pan with foil. To maintain juiciness, add ¼ cup of beef broth. Bake at 300°F (150°C/Gas Mark 2) for 20-30 minutes or until heated through.

Nutrition

Serving: 8g | Calories: 853kcal (43%) | Carbohydrates: 2g (1%) | Protein: 39g (78%) | Fat: 76g (117%) | Saturated Fat: 32g (200%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 33g | Cholesterol: 171mg (57%) | Sodium: 127mg (6%) | Potassium: 643mg (18%) | Fiber: 0.3g (1%) | Sugar: 0.1g | Vitamin A: 66IU (1%) | Vitamin C: 0.3mg | Calcium: 46mg (5%) | Iron: 5mg (28%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Beef Dishes, Christmas dinner, Main Course, Prime Rib
Cuisine American
« Molasses Cookies
Prime Rib Recipes »

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    5 from 14 votes (8 ratings without comment)

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  1. Pat says

    February 02, 2025 at 7:51 pm

    5 stars
    It was perfect! A small prime rib but the exact method worked to a T! So good!

    Reply
  2. Lauri says

    January 02, 2025 at 10:22 am

    5 stars
    This worked exactly as written, thanks!

    Reply
  3. Elaine says

    January 01, 2025 at 2:19 pm

    Can I do this with a rack of pork? If so, what adjustments are needed, if any?

    Reply
    • Angela Latimer says

      January 02, 2025 at 7:13 am

      I have not tried the no peek method with a rack of pork, however, you can see my roasted rack of pork recipe starts with a high temp roast then reduces the temp to finish cooking. It's close, and a great way to cook your pork roast.

      Reply
  4. Deb Vandiver says

    December 26, 2024 at 9:02 pm

    5 stars
    Day before salt n peppered outside of roast and placed roast in bottom of fridge. Cooked a 6lb. Boneless prime rib roast for Christmas dinner. I used this recipe, with one modification. About hour before carving the roast, I turned the oven back on to 300 deg until it came to temperature. Then I turned the oven back off. When sides were ready, took roast from oven. Sliced into the desired thicknesses. Was perfect and many compliments. No leftovers!

    Reply
  5. Karen Linehanward says

    December 22, 2024 at 8:10 pm

    Where are the dry rub ingredients?

    Reply
    • Angela Latimer says

      December 22, 2024 at 10:25 pm

      You can use any seasoning you like, but this prime rib rub is my favorite blend. Enjoy!

      Reply
  6. GG says

    December 06, 2024 at 2:45 pm

    5 stars
    Phenomenal! Absolutely the best recipe tried in 45 years of preparing prime rib! Nothing could be easier for an elegant, and sophisticated Christmas dinner.

    Reply
    • Anonymous says

      December 25, 2024 at 12:20 pm

      I have mine in the oven now
      Smells wonderful

      Reply
  7. Anonymous says

    November 18, 2024 at 8:00 pm

    5 stars
    Best and easiest rib roast I’ve ever made. Followed the directions to the letter and it was perfect, as was the au jus. Will definitely make this again.

    Reply
  8. Bev says

    July 20, 2024 at 2:38 pm

    5 stars
    Cooked it this way, came out perfect cook a little more on the end’s and rare in the middle so if anyone likes it cooked more then it is all set for everyone.

    Reply
    • Angela @ BakeItWithLove.com says

      July 21, 2024 at 8:04 am

      This 'done on the ends, rare in the center' is less of an issue the longer that you can allow your roast to warm to room temperature. When I plan best and allow 6-8 hours for this, I get a perfect roast every time. Thanks for sharing your results too!

      Reply
      • Jen says

        December 21, 2024 at 9:36 am

        Can I make this with a bone-in roast? Anything need to be changed?

      • Angela Latimer says

        December 21, 2024 at 2:48 pm

        Yes, definitely. For bone-in roasts, it is more important than boneless to have the roast be at room temperature. This should be 6 hours for a 5-6 pound roast. Thanks for asking!

      • Denise Noriega says

        December 23, 2024 at 6:43 am

        This looks fabulous! Planning it for tomorrow. Any suggestions on cooking the sides that need to go in the oven?

      • Angela Latimer says

        December 23, 2024 at 8:39 am

        My twice baked potatoes will be done today, so that they can be heated in the air fryer. Use a slow cooker for reheating stuff like green beans, au gratin or mashed potatoes, etc. Utilize the stove top for a quick au jus once the roast is done, and make extras like the horseradish sauce a day in advance too so that your holiday is effortless. Merry Christmas!

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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