Hey Girl...
We now cook it the high heat method, presalted...blah blah blah..AnnT brought all this goodness to our attention..
My brother likes to do it the Paula Deen way...
Paula's Way

High Heat Beef

The two camps are divided as to technique: sear it first and then lower the temp, or cook it long and slow at a low heat.

Both agree, though, don't overcook it!!

Prior to spending $100 or so on a fine chunk of beef, you should invest in a good oven thermometer and a good instant read thermometer (or, one of those Polder units that goes off when the proper temp is reached).

One hint: if there are some in your audience who want it well done, or done more than medium rare, give them the end slices. Alternately, you can slice a piece of the medium rare roast, place it on a flamproof pan, and put it under the broiler for a couple of minutes, or until the right degree of doneness is achieved.

The link takes you to a discussion of a low temp method.

Here is a link that might be useful: prime rib

Thank you Ladies...Terri, I should have known to ask you first!!!! Now you make me have to think about which will work the best for us!!!
I appreciate both of you for sharing your time to help out!!

My brother likes to do his roast rare..and then simmers the slices to desired doneness in a bit of aujus sauce he makes with the drippings, a packet of aujus and some beef broth or water.(something he learned in the restaurant industry) It's pretty tasty that way too...reheats the meat too. Rare people get their's with a quick dunk, flip then out..those that like it a bit more done, get a little longer simmer.
I think really the deciding factor is what else do you need to do for your meal in the oven? Time plays a role in choice of methods too.

I've had trouble over the years finding one that I can consistently rely on. Last year I tried Paul Dean's recipe (the one where you roast it for awhile, then leave the oven off for several hours and then turn it back on for a little bit). That was the best roast yet. But like terri mentions, you really can't cook anything else in your oven with this method. So I usually steam some veggies and make a potato dish on the stove.......and continue to ask Santa for a second oven.
I'm a little concerned that you might be trying this for the first time for people at Christmas. It can be a trial and error thing, and that's alot of expensive meat. Its always better to undercook and slowly add more time than to have it overcooked.
I finally bought a digital thermometer so I can watch the temp from outside the oven.
Good luck!

Catherine, my thoughts exactly, but I REALLY trust you folks and I do have a good thermometer!! I am not an inexperienced cook, I just haven't done prime rib before. I do have a second oven for the potatoes and bread, so we are good to go there...y'all keep your fingers crossed...you all have given me such good info that I can't fail!!! and it helps that my gang will eat anything that doesn't crawl off the plate ;^)

You're making my mouth water just thinking about it jaybird!
I also just fairly recently started making Yorkshire pudding to go with the roast. Its soooooooo easy, and so good.
Good luck and be sure to let us know how it goes!

Jaybird, first make sure you are getting a true Prime rib roast. If not, a standing rib roast,choice grade will do the job very nicely. Stay away from the select grade, such as Safeway carries. Those can be dry and tough.

My all time favorite seasoning that forms a wonderful crust is to mix some Dijon mustard with herbes de Provence and finely minced garlic. Spread this mixture over the entire roast and cook at 350 for 15 minutes per pound. Be sure to add a bit of water or beef broth to the bottom of the pan and add any leftover seasoning to it. It will be a wonderful base for an au jus. Once the raost has reached the desired temp, be sure to let it rest for at least 10 minutes to allow juices to re-collect in the meat.

Enjoy!

On Martha Stewarts Christmas show she had an interesting recipe for Standing Rib Roast. Also the yorkshire pudding demo was wonderful!!

Michelle

Here is a link that might be useful: Martha Stewart

Catherine...my mouth is watering too.....yum!!!!
Thank you all for the links and the various recipes.... I will be getting the meat from a local butcher...an older gentleman who has been in business for MANY years. I will follow his direction on the purchase of the meat, and all of yours for the cooking... It is bound to be a hit!!!
I appreciate all of you!

As a beef lover, particularly of Standing Rib, this recipe is my method. It comes out perfectly.

Re: "Jaybird, first make sure you are getting a true Prime rib roast. If not, a standing rib roast,choice grade will do the job very nicely. Stay away from the select grade, such as Safeway carries. Those can be dry and tough.

I know different areas call the same thing by different names. That said IME, one sees roasts called Prime Rib which are not at all, some being boneless for goodness sake! A Standing Rib is what you DO want, not a lesser cut at all. If you don't have those rib bones, you will never get the supreme flavor. YMMV

Here is a link that might be useful: Superb Standing Rib Roast

Here is a link which perhaps explains more clearly what I've attempted to explain.

Here is a link that might be useful: USDA Meat Grading