Instructions

1. Trim the exterior of the prime rib of any excess fat and let it rest until the meat reaches room temperature. Coat the outside of the roast with your choice of seasonings and spices, such as a coarse mustard and honey glaze or a blend of dry spices, such as pepper, salt and garlic.

2. Place the prime rib in a roasting pan with the rib side facing down. The curved ribs serve the same purpose as a roasting rack by elevating the meal above the bottom of the pan. Preheat the oven to 200 F.

3. Insert an oven probe thermometer in the thickest part of the prime rib. Set the thermometer to the desired internal temperature, about 120 F if you want a finished roast cooked to medium rare, or 130 F if you want it cooked medium following the rest period. Set the pan in the oven and place the digital readout screen of the thermometer on the counter beside the oven.

4. Roast the prime rib until the inside reaches the desired internal temperature. The thermometer will ring an alarm when the meat inside hits the preset temperature. You can use an instant-read digital meat thermometer, but it's possible that you might not remove the meat to check it until it is already above the desired temperature. It will take about 2 1/2 hours for an 8-pound roast to reach 120 F.

5. Remove the roast from the oven and set it on a plate to rest for about 30 minutes, allowing the internal temperature to rise slightly and the juices to redistribute in the meat. Preheat the oven to the highest temperature while the rib rests.

6. Return the prime rib to the roasting pan and roast it at a high temperature for about 10 minutes, to achieve a crunchiness and a deep brown coloring. Ten minutes at the increased temp will result in a crunchy outer texture, with a deep brown coloring to the exterior, while not overcooking the prime rib's center.