Prime Rib Roast
Prime Rib Roast
(Suggested Serving Size: 1 Rib per 2 People)

Semi Boneless Rib Roast (ribs cut off and tied to roast)
3/4 cup all-purpose flour
2 teaspoons freshly ground black pepper
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seed

1. Remove prime rib from refrigerator and allow the meat to come to room temperature, up to 3 hours depending on the size of the roast.

2. Preheat oven to 425°F (220°C). Line a roasting pan with aluminum foil.

3. Place onto roasting pan, sift together fl our, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the fl our mixture.

4. Roast in preheated oven until cooked to your desired degree of doneness; 18-20 minutes a pound for medium-rare. Best to roast to an internal temperature of 120°F for medium-rare; 130°F for medium; or 140°F for well done.

5. When the roast has fi nished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 15-20 minutes before slicing.

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