- Allow the roast to come to room temperature. Pat the roast dry with paper towels and apply a layer of butter to all cut ends. Make small cuts into the roast about 1/2 inch deep. Apply the seasonings you want to use, making sure the seasonings get into the cuts. Try this seasoning blend: 1 tablespoon of coarsely ground black pepper and 1 teaspoon each of salt, onion powder and garlic powder. Preheat your oven to 450 degrees Fahrenheit.
- Place the roast on a rack in your roasting pan, bone side down. Place the roaster in the oven and cook for 15 minutes at 450 degrees Fahrenheit. Then turn the oven down to 325 degrees Fahrenheit. Most prime rib is served rare. But if you want the meat medium or well-done, add 10 to 20 minutes to the cooking time for rare meat. Baste the roast several times with the pan dripping during the cooking process.
- Cook a three-rib roast for 1 1/4 to 1 1/2 hours after you have turned the heat down to 325 degrees Fahrenheit in the oven. This would mean a total cooking time of 1 1/2 hours to 1 3/4 hours, as the roast was cooked at 450 degrees Fahrenheit for 15 minutes. The internal temperature should read around 130 degrees Fahrenheit. Remove the roast from the oven and let it rest for 20 to 30 minutes to reach the proper 145-degree Fahrenheit temperature for rare meat. For larger roasts, figure these times after turning the heat down: Cook a four-rib roast for 1 1/2 to 2 hours, a five-rib roast 2 to 2 1/2 hours, a six-rib roast for 2 3/4 to 3 hours and a seven-rib roast for 3 to 3 3/4 hours. Always let the roast sit and rest after cooking; not only will it continue to cook, but it also will reabsorb natural juices needed to make the roast tender and juicy.
- Cut the first steak from the roast by slicing the meat away from the first bone. Slice on the opposite side of the bone to remove the bone from the meat. Continue to slice on each side of the bone until all the steaks are cut from the roast.
