Best 4 Thelmas Standing Rib Roast No Peek Recipes

Introducing Thelma's Standing Rib Roast, a culinary masterpiece that promises an unforgettable dining experience. This classic dish epitomizes elegance and sophistication, perfect for special occasions or intimate gatherings. With its tender and succulent meat, perfectly cooked to your desired doneness, the standing rib roast takes center stage, captivating taste buds with its rich, savory flavors.

Accompanying the main attraction are three tantalizing recipes that elevate the dining experience to new heights:

1. **Roasted Garlic and Herb Butter:** A luscious compound butter infused with roasted garlic and aromatic herbs. This flavorful butter melts over the roast, adding an irresistible depth of flavor and moisture to each bite.

2. **Horseradish Cream:** A zesty and tangy condiment that complements the richness of the roast. Made with fresh horseradish, sour cream, and a touch of Dijon mustard, this creamy sauce provides a delightful contrast to the meat.

3. **Roasted Vegetables:** A medley of seasonal vegetables roasted to perfection. From tender carrots and parsnips to colorful bell peppers and shallots, these roasted vegetables add a vibrant and nutritious touch to the plate.

Together, these recipes create a harmonious symphony of flavors that will leave a lasting impression. Thelma's Standing Rib Roast is more than just a meal; it's an experience that celebrates the joy of cooking and the art of fine dining.

Let's cook with our recipes!

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.

FOOLPROOF RIB ROAST

Foolproof Rib Roast image

I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy.

Provided by SALSIEPIE

Categories 100+ Everyday Cooking Recipes

Time 5h5m

Yield 6

Number Of Ingredients 4

Ingredients

1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Steps:

Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 0.6 g, Cholesterol 137.2 mg, Fat 46.2 g, Fiber 0.1 g, Protein 37 g, SaturatedFat 18.6 g, Sodium 879.6 mg, Sugar 0.1 g

PRIME RIB ROAST

Prime Rib Roast image

This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.

Provided by Sam Sifton

Categories brunch, dinner, easy, lunch, roasts

Time 4h15m

Yield Serves 10 to 12

Number Of Ingredients 5

Ingredients

1 3-to-4-rib roast of beef, approximately 8 to 10 pounds
2 tablespoons unsalted butter
¼ cup all-purpose flour
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper

Steps:

Remove the roast from the refrigerator 2 or 3 hours before cooking.
Preheat oven to 450.
Rub butter on the cut ends of the roast.
Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 80 milligrams, Sugar 0 grams, TransFat 0 grams

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.

Tips:

Defrost the roast properly: Thaw the roast in the refrigerator for 24 hours per 5 pounds of meat. This will ensure that the roast is evenly thawed and cooked.
Use a meat thermometer: Insert the meat thermometer into the thickest part of the roast, without touching any bone. This will ensure that you get an accurate reading of the internal temperature.
Let the roast rest before carving: Once the roast is cooked, let it rest for 15-20 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Use a sharp carving knife: A sharp knife will help you get clean, even slices of roast. Make sure to slice against the grain for the most tender results.
Serve with your favorite sides: Standing rib roast pairs well with a variety of sides, such as mashed potatoes, roasted vegetables, and horseradish sauce. Get creative and let your taste buds guide you.

Conclusion:

Thelma's Standing Rib Roast (No Peek) is a classic recipe that is perfect for special occasions. By following the tips above, you can ensure that your roast turns out perfect every time. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and memorable meal. Happy cooking!