Restaurant-Style Prime Rib Roast

Restaurant-Style Prime Rib Roast

229
BarbaraC28 16

"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."

Ingredients

5 h 40 m {{adjustedServings}} servings 870 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 870 kcal
  • 44%
  • Fat:
  • 73.4 g
  • 113%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 43.5 g
  • 87%
  • Cholesterol:
  • 171 mg
  • 57%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast.
  2. Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
  3. 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.
  4. 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.
  5. 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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Reviews

229
  1. 262 Ratings

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I made a prime rib roast that weighed 9 pounds ( it was a 3 rib roast) As per these exact directions. I just wanted to make sure that I properly explained it. It came out great. It did not burn ...

Okay I needed to cook a prime rib steak and saw the arguement here over this recipe so decided to try it and figure out who is correct. The results were wonderful and I followed the recipe exact...

I tried this recipe for my niece's graduation party. I cooked a 12 lb. prime rib at 425 for 15 minutes per pound. I planned on taking the "medium rare" roast out, cutting it in half, and putt...