Sunday, April 19, 2015
RESTAURANT-STYLE PRIME RIB ROAST
14 lb. roast-ready prime rib roast (ribs cut off and tied to roast)
3/4 c. flour
2 t. pepper
2 t. salt
2 t. paprika
1 t. onion powder
1/2 t. garlic powder
1/4 t. celery seed
Remove meat from fridge and allow to come to room temperature, about three hours for a 14 lb. roast.
Preheat oven to 425 degrees and line a roasting pan with foil. Place roast on roasting pan and blot with paper towels. In a small bowl, mix flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed. Coat the meat with the flour mixture.
Roast until it's as cooked as you'd like it to be, about 20 minutes per pound for medium-rare. Internal temperature should be 120 degrees for medium-rare, 130 degrees for medium, and 140 degrees for well-done.
Remove from oven and cover with foil. Rest in a warm place for 30-60 minutes before slicing.
Notes: We've made this with a much smaller amount of meat, didn't cut the ribs and tie them to the meat, didn't allow it to come to room temperature, and cooked it in a 3-qt. cast iron Dutch oven, but it still turned out awesome. You can click the allrecipes link at the top of this post and read the comment to find out how long people have cooked various sizes of meat.