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My review
Restaurant-Style Prime Rib Roast
33
Barbara Conrad
"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."
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Ingredients
5 h 40 m servings 870Original recipe yields 14 servings (1 prime rib roast)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 361416 Ratings
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Most helpful positive review
12/29/2007
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 ...
Most helpful critical review
10/22/2007
425 deg. is way too hot to roast at 20 minutes per pound. It is fine for an initial 15 to 20 minutes, but the oven temp should then be turned down to somewhere around 350 deg for the duration...
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12/29/2007
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 ...
5/30/2008
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...
10/22/2007
425 deg. is way too hot to roast at 20 minutes per pound. It is fine for an initial 15 to 20 minutes, but the oven temp should then be turned down to somewhere around 350 deg for the duration...
6/15/2008
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...
3/21/2008
I am online to look over recipes for the Prime Rib Roast of the meat butchered. Barb, thank you for elaborating more on your directions. The rest of you did nothing to mention how the meat was...
3/24/2008
Great recipe and excellent au jus! But I would recommend adjusting the ingredients to the size of the roast. I had a 9-pound roast and followed the recipe accordingly (for a 14-pound roast) and ...
12/27/2007
Roast should be cooked at 200-250 degrees F. then seared at the end at 500 for 20 minutes. meat should be removed from the oven at 125F and rested for 20 minutes. the temp will rise about 10 ...
8/28/2008
I tried this recipe out for my mom's birthday and it turned out fantastic. I looked over a lot of different recipes before settling on this one and I'm really glad I did. I made a 12 pound rib a...
5/19/2008
very good recipe, my roast got so many compliments, 'better than restaurant'. first prime rib roast I have ever made.