By choosing a good quality prime rib with nice and even marbling through it, combined with proper cooking technique, you will have a prime rib feast people will talk about for weeks (or months).
You have to select the meat, but I will give you a couple of pointers on how to properly roast it.
It is best if you roast it "on the bones", and remove them afterwards (this makes it even juicier). Clean and trim off excessive fat, but leave about 1/2". That helps keeping it moist during the roasting.
Rub it with your favorite steak seasoning. I like "Montreal Steak Seasoning".
Then sear it in a hot pan, turning it over to get a brown crust all around to seal in the juices.
Place it in a roasting pan UNCOVERED in a preheated oven (375 degrees F) for 15 minutes. Then turn down the temperature to 300 degrees F, and let it slow roast for about 2.5 hours (depending on size of prime rib and capacity of your oven). If you are cooking one without the bones, reduce the cooking time. Use a thermometer. Avoid those big old clumsy ones. Use one that reads instantly that you do not have to leave in the whole time. When it reaches 125 degrees F internal temperature (measured in the thickest part of the prime rib), pull it out, and now you can cover it. Parchment paper first, then aluminum foil. Let it "rest" for 20 minutes to allow it to "equalize" before you slice it.
Now you have a GREAT prime rib roast!

Some of us prefer different doneness. Here is a guide that will help you. Regardless of size of meat, type of heat source and temperature of oven/heat source, for whole beef (not ground), the internal temperature should be:
120 = rare
125 = medium/rare
130 = medium
140 = medium/well
You really do not want to cook it past this point, or all the natural juices will be forced out, and you will be left with only the fibers.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved