Restaurant-Style Prime Rib Roast

Ingredients

• prime rib roast (6.35 kg)
• aluminum foil (1 )
• all-purpose flour (0.18 cup)
• freshly ground black pepper (2 teaspoon)
• salt (2 teaspoon)
• paprika (2 teaspoon)
• onion powder (1 teaspoon)
• garlic powder (0.5 teaspoon)
• celery seed (0.25 teaspoon)

Instructions

1. Remove rib roast from the refrigerator. Allow it to come to room temperature for about 3 hours, depending on its size.
2. Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
3. 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.
4. Roast in the preheated oven until cooked to your desired degree of doneness, about 4 ½ hours (20 minutes per pound) for medium-rare. An instant-read thermometer inserted into the center should read 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.
5. Cover roast with aluminum foil. Let rest on the counter in a warm spot for 30 minutes to 1 hour before slicing.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 870
• fat: 73 g
• sats: 31 g
• carbs: 6 g
• fibre: 0 g
• protein: 44 g
• salt: 0.458 g