Name: Restaurant-Style Prime Rib Roast
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 8 h 10 min
Yield: 14
Cuisine: U.S.
Ingredients: 1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast); aluminum foil; 0.75 cup all-purpose flour; 2 teaspoons freshly ground black pepper; 2 teaspoons salt; 2 teaspoons paprika; 1 teaspoon onion powder; 0.5 teaspoon garlic powder; 0.25 teaspoon celery seed

Ingredients

14 serv.

1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast)
aluminum foil
0.75 cup all-purpose flour
2 teaspoons freshly ground black pepper
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
0.5 teaspoon garlic powder
0.25 teaspoon celery seed

Instructions

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1 Remove rib roast from the refrigerator. Allow it to come to room temperature for about 3 hours, depending on its size.
2 Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
3 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.
4 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.
5 Cover roast with aluminum foil. Let rest on the counter in a warm spot for 30 minutes to 1 hour before slicing.
6 Serve and enjoy!