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Ingredients
1 (14 lb) Roast-ready prime rib roast (ribs cut off and tied to roast)
3/4 Cup all-purpose flour
2 Teaspoons freshly ground black pepper
2 Teaspoons salt
2 Teaspoons paprika
1 Teaspoon onion powder
1/2 Teaspoon garlic powder
1/4 Teaspoon celery seed
Instructions
Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast.
Preheat oven to 425�F. Line a roasting pan with aluminum foil.
Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the flour mixture.
Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120�F for medium-rare; 130�F for medium; or 140�F for well done.
When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.