I've used that method on less expensive cuts (rump roast etc) and it seems to work fine. But I don't think I'd try it on a high-investment roast - the very name "no peek" implies you are not really engaged with the process, and it is always such a shame to overcook a nice cut.

I always use an instant read thermometer with the readout that you can station outside the oven, and have had great results with the technique of cooking the roast at very low temp until about 118 degrees, then resting it until 130 and finally blasting it at 500 to get a crisp exterior. Alton Brown has a nice version of this, there are others. Good luck!

Do you have a thermometer? I do the same as gardengrl with the thermometer you read outside the oven (mine is Oxo). However, the other types are fine, too. It's really the best way to do it.

I still recall something from years back. Two prime rib roasts cooking in the oven at the same time. Both were exactly 5 pounds, but one was done 45 minutes before the other. Something easy to check with a thermometer. The assumption was the density of the meat played a part with the time difference.

I do have a thermopop thermometer, so maybe id be better off with that than the no peek method. I’d really hate to ruin it!

The thermometer is truly the best way IMO. So much easier than guessing.

A caterer friend gave me these instructions long ago. The Traditional Method seems to work best for me.

500 Degree Method for Prime Rib

Bring the prime rib roast to room temperature by removing it from the refrigerator, and allowing it to stand in a cool place, wrapped in its butcher-paper wrapping, for one to four hours. (The prime rib may be out of the refrigerator safely for up to four hours – longest time for largest roast). It is brought to cool room temperature so that the roast won’t be ice-cold in the center, and will cook evenly.

Preheat the oven (for at least 1/2 hour) to 500 degrees. Note: This method tends to not work well in electric ovens as the fans on electric ovens activate automatically once the oven is turned off, which will cool the oven too fast to allow a slow finish to the cooking process.

Place roast in shallow baking pan, salt and pepper the roast. (Optional: Stud with garlic clove slivers if desired).

Place the roast in the preheated oven and time it – 5 minutes per pound.

Turn off the oven. DO NOT OPEN THE OVEN DOOR FOR TWO HOURS.

The roast will now be medium rare, and ready to carve (no additional “resting” time is needed).

Traditional Method for Prime Rib

Remove roast from refrigerator about 2 hours (an hour or two more if it’s a very large roast) before roasting. Pat surface of roast very dry with paper towels-this promotes good caramelization (flavor and color) on the surfaces.

Preheat oven thoroughly (at least 1/2 hour) to 425 degrees.

Optional: If desired, stud roast with slivers of fresh garlic, using the sharp tip of a small knife to guide garlic pieces into meat.

Generously season roast with salt and freshly ground pepper.

Place prepared roast into preheated oven for 20 minutes (30 minutes if roast is very large). Reduce heat to 325, and continue roasting until desired temperature has been reached. The total roasting time will be about 17 minutes per pound, (ovens can vary), for medium rare. Check with instant-read thermometer, inserted in the thickest part of meat, not touching bone. Aim for 115 to 120 for medium rare (125 to 130 after resting). A temp of 135 after resting will be closer to medium. Resting time (loosely tented with foil) should be about 20 minutes.

Like chloebud, I do the "traditional method" - high temp sear and then 15 minutes per pound at the lower temp for rare (my preference) or the slightly longer time for medium rare.

I do double check with an instant read thermometer but it turns out perfect every time.

"This method tends to not work well in electric ovens as the fans on electric ovens activate automatically once the oven is turned off, which will cool the oven too fast to allow a slow finish to the cooking process."

That's only assuming the oven is convection. Not all electric stoves are convection.

Thanks everyone. Jas,, my oven is gas. Turns out i am not making a roast for TG, but will try one soon using the tips from you all!

Ded, I just thought it was a ridiculous statement and assumption. It's literally telling everyone who has an electric oven that they can't use this method.

Jasdip - The comment was about the cooling fans for the electronics, not convection fans. In my experience electric wall ovens and slide-in ranges will have cooling fans, free-standing ranges will not. Might not be 100% rule of thumb, I don’t know. How much they affect oven cavity temperature I don’t know either.

Regardless, IMO there are far too many variables here to create consistent results among recipe-sharers. All within an acceptable range of doneness, perhaps, but I’d not follow it blindly.

Surprised dcarch hasn’t jumped in on this one!