Rating: 4.5 stars
447 Ratings
  • 5 star values: 342
  • 4 star values: 49
  • 3 star values: 14
  • 2 star values: 19
  • 1 star values: 23

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.

Recipe Summary

2 hrs
3 hrs 30 mins
5 hrs 40 mins
10 mins
1 prime rib roast


Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 30 minutes to 1 hour before slicing.

Nutrition Facts

870 calories; protein 43.5g; carbohydrates 5.7g; fat 73.4g; cholesterol 170.6mg; sodium 457.8mg. Full Nutrition