Restaurant-Style Prime Rib Roast

Name: Restaurant-Style Prime Rib Roast
Prep time: 10 min
Cook time: 120 min
Yield: 14
Ingredients: 1 (14 pound) 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

⏱️ Ready in 2h 10m 🥄 Prep 10 min 🔥 Cook 2h 👥 14 servings 👁️ 5 views

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.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 10 min

Cook 2h

Serves 14

Difficulty Medium

🛒 Ingredients

1 (14 pound) 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

Nutrition Facts

Servings per recipe 14

Serving size 1 serving

Amount per serving

Calories 870

% Daily Value*

Total Fat 73.4g 94%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 458mg 20%

Total Carbohydrate 5.7g 2%

Dietary Fiber 0.4g 1%

Total Sugars 0.1g

Protein 43.5g 87%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 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 degrees F (220 degrees C).

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 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.

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.