Clay's Kitchen : Beef Recipes

Beef Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Restaurant-Style Prime Rib Roast

Recipe from: BarbaraC28

This rib roast recipe took years to formulate. It makes the most out of this cut of meat. It is perfect for any special occasion.

14 pound roast-ready prime rib roast, ribs cut off and tied to roast
¾ cup all-purpose flour
2 teaspoons freshly ground black pepper
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon celery seed

Remove 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°F. 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 4½ hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120°F for medium-rare 130°F for medium, or 140°F 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.


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