Start with roast at room temperature

Preheat oven to 500°

Place roast on a rack in a roasting pan and cover.

Roast 5 – 6 minutes per pound in preheated oven.

Turn off oven.

Leave oven closed and do not peek for 90 minutes. The internal temperature of the meat should read 130° – 140° for rare. [Use a thermometer with a probe to keep track of the temperature without opening the oven.]

Let the roast roast for 15 – 20 minutes before carving.

Cut strings and remove ribs for easy carving. [If you asked, you could get your prime rib from Al's with the ribs already removed, but tied together with the roast so you'd still get the flavor from the bones.]

Start with roast at room temperature.

Roast 1 hour per pound in 200° oven.

Let roast stand for 15 – 20 minutes before carving.

Roast at 325° for 17 – 20 minutes per pound.

Watch thermometer carefully, remove at desired temperature.

Let roast stand for 15 – 20 minutes before carving.