Rocklobster
Master Chef
I am going to attempt the no peek with a 4.5 lb standing rib roast tomorrow. I have never actually done this before. I am intrigued by it, though. I am afraid because I don't want to overcook it. That would be a major bummer and pretty much ruin my dinner. I plan to go 22 minutes at 500 then let it sit in the oven for two hours. Does this sound right? Anybody attempt it with a smaller roast like this? Did it work? I am a rare guy and don't care for it much if it is cooked past medium rare.
Maybe I should just stick with my tried and true method, experience and a meat thermometer. But, I like to try new things. Oh, I don't know. I am so conflused!!
Maybe I should just stick with my tried and true method, experience and a meat thermometer. But, I like to try new things. Oh, I don't know. I am so conflused!!
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