It took years to devise this rib roast recipe. It gets the most out of the meat slice. For some special event, it is fantastic.
Recipe Summary
Prep: 10 mins
Cook: 2 hrs
Additional: 3 hrs 30 mins
Total: 5 hrs 40 mins
Servings: 14
Yield: 1 prime rib roast
Materials
Checklist for Ingredients
• 1 roast-ready prime rib roast (ribs cut off and bound to roast) (14 pounds)
• 3⁄4 cup all-purpose flour
• Freshly ground black pepper, 2 teaspoons
• 2 teaspoons of salt
• 2 teaspoons of paprika
• 1 teaspoon powdered onion
• 1⁄2 cup of garlic powder
• 1⁄4 teaspoon seed of celery
Directions, Directions
Checklist guidelines
• Step 1
Remove the prime rib from the refrigerator and allow the meat to reach room temperature, depending on the roast size, for about 3 hours.
• Step 2
Preheat the furnace to 220 degrees C (425 degrees F). Line an aluminum foil roasting pan with it.
• Step 3
Unwrap the roast and put the paper towels on the roasting pan. In a small cup, sift together the flour, pepper , salt, paprika, onion powder, garlic powder and celery seed. Coat the flour mixture all over the roast.
• Step 4
Roast until cooked to the optimal degree in a preheated oven; around 4 1/2 hours (20 minutes a pound) for medium-rare. Roast for medium-rare at an internal temperature of 120 degrees F (49 degrees C), 130 degrees F (54 degrees C) for medium-rare, or 140 degrees F (60 degrees C) for well cooked.
• Step 5
Remove it from the oven when the roast has finished cooking, and cover it with aluminum foil. Enable for 30 minutes to 1 hour to rest in a warm spot before slicing.
Nutrition Facts
Per Serving:
870.4 calories; protein 43.5g 87% DV; carbohydrates 5.7g 2% DV; fat 73.4g 113% DV; cholesterol 170.6mg 57% DV; sodium 457.8mg 18% DV. Full Nutrition