An interesting site that I often find myself browsing different recipes for this is an engineer's take on the rib roast. These guys really get into it but I find their input very interesting :o) Well worth a mention! It has an Alton Brown-ish style about it, maybe even more so than the man himself! http://www.cookingforengineers.com/recipe/38/Prime-Rib-or-Standing-Rib-Roast Check it out, see what you think :o)
For roasted meat I always use Hawaiian Sea Salt. This was introduced to me by Pina and I am ETERNALLY grateful :o) The difference is night and day. I also used a little thyme and some freshly cracked peppercorns to help form a flavorful crust.
First things first, you must bring the roast to room temperature. If you skip this step it will not cook as evenly. I would leave it out for at least 45 min. After it has been coming to room temperature, preheat the oven to 450 deg. and roasted the meat for 25 min. then dropped the temperature to 325 deg. until the internal temperature is 130 deg. The meat will continue to cook as you let it rest and REST IT MUST! Do not start carving into this baby or you will regret it. All the juices will flow out and it will be quite dry and then you have wasted a pretty penny on the better cut of meat. I also believe, if you overcook it, you may as well have just bought a round roast instead and saved your money!
I usually make yorkshire puddings and today was no exception. I'm not going to include a recipe for this as there are as many as the day is long and the differences are few. As I was baking the roast, I prepared a couple of sweet potatoes for baking and baked them alongside the roast in the oven. They were perfect 2 hours later. Sprinkle a little brown sugar and a dollop or two of butter and it's like dessert!
I hope you try to make this roast, cheaper than dining out and much tastier imho. To reheat any remaining roast I use my GE Advantium oven on 'warm/moist' but there are many other recommendations for reheating prime rib and if you google it you'll see what I mean :o) The key here is SLOOOOOOWWWW!
