Kirk's Cooking and Cocktails

1. For the rub, combine all dried ingredients: 1 tablespoon salt, 1 tablespoon pepper, 1/2 tablespoon sage, 1/2 tablespoon thyme, 1/2 tablespoon rosemary, 1/2 tablespoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon oregano.
2. Rub this mixture thoroughly on all sides of the prime rib. You can use a binder (like mustard or olive oil) if desired.
3. Wrap the seasoned prime rib in cling wrap and refrigerate for 24 hours before cooking.
4. **NO PEEK METHOD**: Preheat your oven to 500 degrees Fahrenheit.
5. Place the prime rib on a rack, fat side up, over a pan (to catch any drippings).
6. Leave the prime rib in the preheated oven for 6 minutes for every 1 pound of meat. For example, a 5-pound prime rib will cook for 30 minutes (5 pounds * 6 minutes/pound).
7. Immediately after the cooking timer sounds, turn off the oven.
8. **DO NOT OPEN THE OVEN FOR 2 HOURS** (Hence the "no peek").
9. After two hours, the prime rib will come out medium-rare, typically reaching an internal temperature of 135-140 degrees Fahrenheit.
10. **For Medium Doneness**: If you prefer your prime rib medium, cook it for 7 minutes per pound in step 6.
11. **For Modern Ovens with a Cooling Fan**: After the initial two hours of not opening the oven, turn the oven to 375 degrees Fahrenheit and use a meat thermometer to watch the internal temperature until your desired doneness is reached. This method still works well!