Preparing the Roast

• Trim the fat off the exterior of the roast, unless it's dry-aged. In that case, the fat will be very flavorful and should be left on the meat, according to James Peterson, author of the book "Meat: A Kitchen Education." Many purists argue that it needs minimal seasoning -- in general, a liberal dose of salt and black pepper is sufficient. Alternatively, rub the roast with your favor herbs or seasonings. For example, make an herb paste by combining butter, garlic, sage, rosemary, thyme and horseradish. However you choose to season a two-bone prime rib, do it a few hours before cooking it so that you can maximize flavor penetration.

Roasting Prime Rib

• Allow the roast to come to room temperature one to two hours before cooking it. This helps the prime rib cook more evenly. Preheat the oven to 450 degrees Fahrenheit and roast the prime rib for 15 minutes to sear the exterior. After the initial 15 minutes, reduce the oven temperature to 325 F and continue roasting the prime rib for about 60 minutes, or until the meat has reached your desired doneness. While the prime rib is roasting, baste it with the pan drippings every 30 minutes.

Determining When the Roast is Done

• The most accurate way to check your prime rib for doneness is to insert an instant-read thermometer into the meatiest part of the roast, which is particularly important when you're cooking a two-bone prime rib. According to the United States Department of Agriculture's website, the safe minimum temperature for beef roasts is 145 F. That being said, many home cooks and professional chefs remove prime rib from the oven at lower temperatures. If you prefer eating medium-rare prime rib, remove the roast when it reaches 125 F to 130 F for medium-rare; or 135 F to 140 F for medium. As the meat rests, the internal temperature will continue to rise by at least 5 degrees.

Carving and Serving Prime Rib

• After removing the prime rib from the oven, transfer it to a carving board, tent it with foil and let it rest for roughly 15 to 20 minutes. When you're ready to carve it, cut the meat away from the bones and thinly slice it. Serve with pan juices or the sauce of your choosing. For example, combine horseradish, sour cream, lemon juice and salt to create a creamy, zesty horseradish sauce. Another traditional accompaniment for prime rib is Yorkshire pudding -- a simple pastry made with flour, eggs, milk and salt.