Restaurant Style Prime Rib
Ingredients
1 (14-pound) roast-ready prime rib roast, ribs cut off and tied to roast
3/4 cup all-purpose flour
2 teaspoons ground black pepper
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
Directions
Let the meat sit on the countertop and come to room temperature, for about 3 hours, depending on the size of the meat.
Preheat the oven to 425 degrees F.
Place aluminum foil in the bottom of a roasting pan.
Place the roast in the roasting pan and pat dry with paper towels.
Using a sifter, combine the flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small mixing bowl.
Coat the roast with the flour/spice mixture.
Place the roast in the oven and roast to your desired doneness, about 4 hours 30 minutes. The general rule of thumb is 20 minutes per pound of meat. Use a meat thermometer to determine your level of doneness. A medium-rare roast will be 130 degrees-140 degrees F in the center, keeping in mind that the roast will continue to come up a few degrees after being removed from the oven.
Remove the roast from the oven and cover with aluminum foil. Allow it to rest for up to an hour before slicing and serving.
