For best results, salt your prime rib on all surfaces with kosher salt a minimum of 1 hour before cooking. You can leave it in the refrigerator overnight. Doing this will help season the entire roast, not just the outer layer.

Preheat the oven to 500°F. The oven temperature starts out at a high temperature, then lower temperature for a slow bake.

Pat the roast dry with paper towels. Sprinkle the roast all over with salt and black pepper.

If you have a roasting pan, place the roast fat-side-up in a roasting rack in a roasting pan.

Brown the roast at 500°F for 15 minutes.

Lower the oven to 325°F to finish roasting.

To figure out the total cooking time, allow about 11 to 12 minutes per pound for rare and 13 to 15 minutes per pound for medium rare.

Take the temperature in the thickest part of the roast.

Pro Tip. When temping the meat, remember the temperature of the roast will continue to rise 5 to 10°F as it rests. Therefore, remove the roast from the oven at the following temperatures for the perfect finish.

Here are the meat temperatures to aim for:

Medium Rare 115 to 120°F (125 to 130°F after resting)

Medium 125 to 130°F for medium (135 to 140°F after resting)

Cover the roast with tented aluminum foil and let it rest at room temperature for 15 to 30 minutes before carving.

To slice boneless rib roast, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick.

If you have made a standing rib roast, you can slice through each rib section to serve the steak.