Perfect Prime Rib - cooking recipe

Ingredients

7 lbs standing rib roast, first cut (3-rib with ribs No. 10 to 12, and tied at both ends running parallel to the bone)
salt & freshly ground black pepper, to taste

Preparation

Allow the roast to sit at room temperature for an hour. Adjust oven rack to low position and heat the oven to 200 degrees.
On the stove top, heat a large roasting pan (not glass) over two burners set at medium-high heat. Place roast in hot pan (do not grease pan) and cook on all sides until nicely browned and about a half cup of fat has rendered, 6 to 8 minutes (or longer).
Remove roast from pan. Set wire rack in pan and then set roast on rack. Generously season with salt and pepper.
Place roast in oven; do not cover it and do not add water to the pan. Insert an ovenproof meat thermometer so the tip is centered in the thickest part of the beef, not resting in fat or touching bone. Roast until meat registers 130 degrees (medium) rare) on meat thermometer, about 3 1/2 hours (or about 30 minutes per pound). If you want it medium, roast to 145 to 155 degrees. Remember that the roast's temperature will rise 5 to 10 degrees after it comes out of the oven.
Slices at the ends of the roast will be the most done, and slices in the middle will be more rare.
Transfer roast to a carving board; tent loosely with aluminum foil. Let stand 20 minutes or longer before carving and serving with the pan drippings.
A sharp knife is a must for carving. For uniform slices, hold the knife at the same angle for each cut. The more tender the roast, the thicker the slices can be.
Variation: Also good with a rub of olive oil, chopped fresh thyme, minced garlic, and freshly grated lemon peel along with a generous dousing of salt and pepper.