Prime Rib—The Recipe

mjhtx47

1 roast-ready prime rib roast (ribs cut off and tied to roast)

¾ cup all-purpose flour

2 teaspoons freshly ground black pepper

2 teaspoons salt

2 teaspoons paprika

1 teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon celery seed

⅓ c worcestershire sauce

Remove prime rib from refrigerator and allow the meat about 3 hours to come to room

temperature, depending on the size of the roast. If roast is not oven ready, now is the time to cut meat from bones, sit it back on the bones to use as a cradle or rack, and tie the roast.

Preheat oven to 450 degrees F.

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. Stir in the worcestershire sauce to make a paste. Coat the roast all

over with the mixture.

Bake Rib Side DOWN, using ribs as rack for roast. Roast in preheated oven 5

minutes per pound for rare, 6 minutes per pound for medium, 7 minutes per pound

for well done.

Rare Roast Cook: 5 lb-25 min, 6 lb-30 min, 7 lb-35 min + 90 min oven off + 30 min

Medium Roast Cook: 5 lb-30 min, 6 lb-36 min, 7 lb-42 min + 90 min oven off + 30 min

Well Done Roast Cook:5 lb-35 min, 6 lb-42 min, 7 lb-49 min + 90 min oven off + 30 min

Turn off oven and leave door closed NO PEAKING for 90 minutes.

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.

Check for desired doneness using chart below.

Be sure to calculate all times, then count backwards for serving time.

2023: Meal at 1 pm for 6½ lb rare roast:

-Remove from fridge @6:45 am

-Season roast at by 8 am.

-Turn on oven at 10 am.

-Goes into oven at 10:15 am

-Cook 32.5 min, turn off oven @10:48.

Remove from oven @ 12:18. Drain au jus to thicken now.

Tent & rest till 12:38 pm. Carve & Serve

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.

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