I prefer to rub salt and pepper and garlic on my roast after letting age in refrigerator for about three or four days. I take it out of the fridge that morning and that is when I season it. I set my oven at 450 and place my room temperature roast in there for 15-20 minutes and then lower the temperature to 360 and cook for 15 minutes per pound. Comes out medium rare and perfect every time. I also make a horseradish/whipped cream/ little salt to go with it. Yummy!

iraxy's method looks no-fuss. Gonna try it!

I have used various methods over the years. Now I start hot for about 15 minutes to seer the meat, then turn the oven down to 275 and cook it low and slow.

I am in the must be pink and bloody is ok by me. I have family members who do not like rare meat, I would not prepare Prime Rib for them. There are lots of other cuts that I can cook for those who like their beef well done.

The standing time is important. The juices will stay in the meat, it also gives time to make the Yorkshire pudding.

I either get the butcher to cut off the bones and tie them back on , or I do that myself. It just makes carving that much easier. I love gnawing on the bones too.