Cheryl's Prime Rib

standing rib roast with bones* attached, allow 1 rib for 2 people (10 lb roast fed 8 people + leftovers)
salt
coarse ground pepper
4-6 cloves garlic
Adolph's meat tenderizer
1 1/2 sticks butter, room temperature
McCormick's Au Jus gravy mix, follow directions on pkg.
1 T. horseradish sauce
1/2 - 1c. sour cream
1/2 c. water

Purchase rib roast 6-7 days before you'll be cooking it to allow it to age in your refrigerator. On the day it will be cooked, remove from refrigerator 2 hours early to let it come to room temperature. Salting the roast before it stands out for 2 hours will release the juices. Season with Adolph's on all sides. Use 4-6 cloves of fresh pressed garlic, mixed into softened butter. Smear the garlic butter VERY liberally over all sides of roast. Then, salt VERY liberally and last coat VERY liberally with coarse pepper. Place a metal meat thermometer in the center of the roast, not touching any bones. Place in metal cake pan or disposable pan on cookie sheet, with bones side down. Do not remove fat. Add water to bottom of pan. Do not cover. Place pan in the center of the oven (You may start it out on a higher rack to crisp the top, but then lower rack to center) Bake at 325 for 20 minutes per pound of roast or until the center reaches 128 degrees (see tips below). I cooked a 6 lb roast for 2 hours. (my meat thermometer only went down to 140 so I just gauged it) Bring the roast out of the oven and tent with aluminum foil for 20 minutes. The roast will continue to cook. When it reaches 132 degrees in the middle it should be medium rare. Cut across the grain, 1/2" thick, or the meat will be tough, to serve. (Allowing meat to rest under foil seals the juices back into the roast and keeps it from being chewy.) This is a very easy thing to fix and so yummy! The grocery stores usually run them on sale for $6.99/lb at Thanksgiving, Christmas, and Easter. Make au jus gravy and horseradish sauce to serve with roast. Combine horseradish sauce with sour cream until desired taste and consistency. {I don't usually eat horseradish or sour cream but this dip does compliment the roast. I don't usually want any kind of gravy with prime rib either, but a bite of the eat dipped in the horseradish dip and then the gravy does taste good together.}

*Bone in ribs are more flavorful and cook better.

Other tips/options:
**Rub with salt and pepper and garlic powder. Cook at 500 for 5 min/lb for rare, 6 min/lb for medium. Turn oven off and let rest inside for 2 hours without opening the door. 
**115-120 degrees for rare; 125-130 for medium rare; 135-140 for medium; 145-150 for medium well. The meat temp will continue to rise 5-10 degrees while it is resting out of the oven. Don't over cook it.
**Michael Simon's recipe: Season with salt, pepper, and garlic. Place in oven at the highest temperature. Cook for 1/2 hour. Turn off oven. Allow roast to rest in oven for 3 hours. Turn oven back on for 1/2 hour until roast temperature reaches 145. Remove from oven and rest it for 30 minutes before carving. Tastes just like a fine restaurant.

1st picture is before cooking. 2nd picture is after cooking. 3rd picture is ready to eat!