• 1 standing prime rib roast, with bones, about 10 lbs.
• 1 tsp. marjoram
• 2 Tbs. plus 2 tsp. celery salt
• 2 tsp. tarragon
• 2 Tbs. instant minced onion
• 1 Tbs. plus 1 tsp. thyme
• 1 Tbs. garlic powder
• 2 tsp. rosemary
• 1 Tbs. plus 1 tsp. black pepper
• 3 Tbs. plus 1 tsp. paprika
• 2 tsp. white pepper
• 3 Tbs. plus 1 tsp. salt

Remove roast from refrigerator and let stand at room temperature 1 hour. Preheat oven to 450°F. Combine dry ingredients in a bowl and mix thoroughly. To help the rub adhere to the meat, liberally moisten a paper towel with water and lightly wet the meat or use a very light coating of oil. Starting with the underside (rib side), pat spice mixture over meat, trying to get as much of the mixture to adhere as possible. Turn meat over and do sides, ends, and top (fat side) of the meat. Place roast on a flat wire rack, ribs down, fat side up in a large roasting pan. Sprinkle and pat additional spice mixture on the top. (To reserve remaining rub mixture for another use, place in a glass jar, seal tightly and store in a cool dark place.)

Place prepared meat in oven and roast uncovered 1 hour. After 1 hour, immediately turn off the oven. Do NOT open oven door. Let roast sit in oven 4-5 hours. (Allow larger roasts the longer time.) After the 4-5 hours, turn on oven to 375°F and roast 30 minutes for a medium rare roast. Remove roast from oven and let stand 10-15 minutes before carving.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 311, fat 25.0g, 73% calories from fat, cholesterol 71mg, protein 18.6g, carbohydrates 2.1g, fiber 0.6g, sugar 0.5g, sodium 539mg, diet points 8.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.1, Lean meat: 2.6, Fat: 3.5, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Burgundy, Zinfandel, or Pinot Noir.