Description
This rib roast recipe took years to formulate. It makes the most out of this cut of meat. It is perfect for any special occasion.
Ingredients
- 1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast)
- ¾ cup all-purpose flour
- 2 teaspoons freshly ground black pepper
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon celery seed
Instructions
- Remove rib roast from the refrigerator. Allow it to come to room temperature for about 3 hours
- depending on its size.
- Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
- Place rib roast onto the prepared roasting pan; blot with paper towels. Sift together flour
- pepper
- salt
- paprika
- onion powder
- garlic powder
- and celery seed into a bowl. Coat roast all over with flour mixture.
- Roast in the preheated oven until cooked to your desired degree of doneness
- about 4 1/2 hours (20 minutes a pound) for medium-rare. An instant-read thermometer inserted into the center should read at least 120 degrees F (49 degrees C) for medium-rare
- 130 degrees F (54 degrees C) for medium
- or 140 degrees F (60 degrees C) for well-done.
- Cover roast with aluminum foil. Let rest on the counter in a warm spot for 30 minutes to 1 hour before slicing.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 5 hrs 40 mins
Servings: 14