Roast: Restaurant-Style Prime Rib Roast

1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast)3/4 cup all-purpose flour2 teaspoons freshly ground black pepper2 teaspoons salt2 teaspoons paprika1 teaspoon onion powder1/2 teaspoon garlic powder1/4 teaspoon celery seedRemove 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. Amount Per Serving  Calories: 870 | Total Fat: 73.4g | Cholesterol: 171mg Powered by ESHA Nutrient Database

Restaurant-Style Prime Rib Roast

Servings Per Recipe: 14

Amount Per Serving

Calories: 870

Total Fat: 73.4gCholesterol: 171mgSodium: 458mgTotal Carbs: 5.7g    Dietary Fiber: 0.4gProtein: 43.5g VIEW DETAILED NUTRITION
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