1. High temp for a shorter time. At 450° F for the first 30 minutes and then bring the temperature down to 325° F, will take about 13 to 15 minutes per pound.

2. Low temp for a longer time. At 325° F, it will take about 17 to 20 minutes per pound.

3. Both high and low temp. Sear the outside by starting high, then turn down the temp after 30 to 45 minutes to finish.

The roast will shrink less if you cook it at a low temp slowly, but you won’t get the flavorful, well-browned outside that a high roasting temp gives you.

You'll need a meat thermometer to insure the roast turns out the way you want. For a good reading, push the thermometer into the middle of the roast. Make sure the tip is not touching fat or bone (or the tray).

Medium Rare = 130-140°F
Medium = 145-155°F

The roast’s temperature will rise at least 5 degrees after you remove it from the oven.

Let the roast stand for 15 to 20 minutes before carving to let the juices return to the center.

With prime rib, you can satisfy everyone’s preference for doneness. The slices taken from the ends of the roast will be the most done, and the middle will be the least done.