Restaurant-Style Prime Rib Roast

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

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1 (14 pound) roast-ready prime 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

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 degrees F (220 degrees C). 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 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 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.

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 30minutes to 1 hour before slicing.

Restaurant-Style Prime Rib Roast

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