The Scoop
Big roast, minimal fuss, maximum dinner-table drama!
This seasoned prime rib gets a simple coating of flour, pepper, paprika, garlic, onion, and celery seed before roasting into a deeply savory crust with a tender, juicy center.
It’s classic special-occasion food that lets the roast do most of the talking.
Ingredients
- 1 (14 pound) roast-ready prime rib roast, ribs cut off and tied to the 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
Directions
- Let the meat sit on the countertop and come to room temperature, about 3 hours.
- Preheat the oven to 425 degrees F.
- Place aluminum foil in the bottom of a roasting pan.
- Place the roast in the roasting pan and dry with paper towels.
- Using a sifter, combine the flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small mixing bowl.
- Coat the roast with the flour and seasoning mixture.
- Place the roast in the oven and roast until it reaches your desired level of doneness, about 4 hours 30 minutes. Use a meat thermometer to determine the internal temperature; a good rule of thumb is 20 minutes per pound of meat.
- Remove the roast from the oven.
- Cover the roast with aluminum foil and allow it to rest for up to an hour prior to slicing and serving.
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