1 (14-pound) roast-ready prime rib roast, ribs cut off and tied to roast
3/4 cup all-purpose flour
2 teaspoons ground black pepper
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
Step 1 Let the meat sit on the countertop and come to room temperature, for about 3 hours, depending on the size of the meat.
Step 2 Preheat the oven to 425 degrees F.
Step 3 Place aluminum foil in the bottom of a roasting pan.
Step 4 Place the roast in the roasting pan and pat dry with paper towels.
Step 5 Using a sifter, combine the flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small mixing bowl.
Step 6 Coat the roast with the flour/spice mixture.
Step 7 Place the roast in the oven and roast to your desired doneness, about 4 hours 30 minutes. The general rule of thumb is 20 minutes per pound of meat. Use a meat thermometer to determine your level of doneness. A medium-rare roast will be 130 degrees-140 degrees F in the center, keeping in mind that the roast will continue to come up a few degrees after being removed from the oven.
Step 8 Remove the roast from the oven and cover with aluminum foil. Allow it to rest for up to an hour before slicing and serving.
Time: 8 hours 40 minutes
Yield: 14 servings