DIRECTIONS

Seasoning the Prime Rib: Season the Prime Rib at least 2 hours prior to cooking with the Prime Rib Rub on all sides, pressing it into the meat with your hands. If prepping the Prime Rib the night before you plan to roast it, place it in a casserole dish or other large rimmed pan and loosely cover with plastic wrap. Refrigerate overnight. Let the Prime Rib come to room temperature for 2 hours before you put it in the oven. 

Roasting the Prime Rib: Preheat the oven to 450 degrees °F for at least 30 minutes while the Prime Rib comes to room temperature. Place the Prime Rib bone-side down in a high-sided roasting pan, using the bones as a natural roasting rack for the meat. Cook the roast for 15 minutes, then reduce the oven temperature to 325 degrees °F. Continue to cook the roast uncovered until a meat thermometer inserted into the thickest part of the roast reads 120 degrees °F for a finished medium rare Prime Rib. Estimate about 15 minutes of cooking time per per pound of Prime Rib. Once the thermometer hits its target temperature, remove it from the oven and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature, remove it from the oven and let it rest for 20 minutes. The roast will continue to cook while the juices inside settle, raising the internal temperature  to 130 °F to be served medium-rare or to 140 degrees °F to be served medium.