Easy No Peek Prime Rib - onion salt

Method

• Preheat oven to 500°.
• 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 140°, it's perfect!
• If it's cooler, put back in oven at 375° until it reaches 140°.
• 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.