Ingredients
14
14 servings
- •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
- 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.
Nutritional Facts
Per 14 servings
- Calories: 870
- Carbohydrate: 6g
- Fat: 73g
- Fiber: 0g
- Protein: 44g
- Sugar: 0g
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