Turns out prime rib is really, really easy. Which is good because it is quite expensive. I went with a very basic preparation and served it with three different sauces (recipes to follow). This was a great reference point for me.
*9-10 pounds of bone-in prime rib
*salt and pepper
Ask your butcher, if possible, to cut your prime rib into two smaller roasts (it’s easier to regulate cooking time that way).
Salt prime rib all over. Allow to sit in refrigerator, salted, for at least 24 hours and up to four days (ours was in there two days).
Salt meat again, and add lots of pepper and some olive oil.
Preheat oven to 200. Add pieces of prime rib to oven (place on a roasting rack, fat cap side up). Cook until internal temperature reaches 120-125 degrees (my smaller piece took about 3.5 hours; the larger one was closer to four. But it’s best to go by temperature with this sort of meat).
Cover and allow to rest for at least 30 minutes and up to 90 minutes.
Crank up oven to 500. Uncover meat and roast another 10 minutes, browning the crust.
Slice immediately (I had my friend Jon, who’s good at carving meat), handle ours. Serve with sauce if desired.