About this recipe:A rib of beef roast is coated in a mixture made with flour, pepper, salt, paprika, onion powder, garlic granules and celery seeds, then roasted to perfection. Serve as an alternative to Sunday lunch or on special occasions.
Makes: 1 beef rib roast
1 (6.3kg) beef rib roast (ribs cut off and tied to roast)
100g plain flour
2 teaspoons freshly ground black pepper
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon garlic granules
1/4 teaspoon celery seeds
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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 220 C / Gas 7. Line a roasting tin with foil.
Unwrap the roast and place onto roasting tin; blot with kitchen towels. Sieve together flour, pepper, salt, paprika, onion powder, garlic granules and celery seeds 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 49 degrees C for medium-rare; 54 degrees C for medium; or 60 degrees C for well done.
When the roast has finished cooking, take it out of the oven and cover with foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.