Season prime rib with prime rib seasoning or your choice of seasoning. Place on a rack, fat side up in a shallow pan. Add approximately 1/2 inch of water to bottom of pan (Tin foil pans may be used). Do not cover.

Cook in 350 °F oven for 1st half hour, then turn oven down to 220-250 °F. Cook for approximately 3-1/2 hours (for a 10 to 12 pound prime rib) until internal temperature is 140 °F on a meat thermometer.

If prime rib is finished before guests arrive, turn oven off and cover with tin foil. When ready to serve, turn oven on and heat to desired serving temperature. Carve prime rib and feather meat into juices gathered in bottom of pan to keep warm and moist. Serve from pan.

1. Heat oven to 425 °F. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer in thickest part of roast. Do not add water or cover

2. Roast according to chart below. Remove when meat thermometer registers 135°F for medium rare, °150F for medium.

	Weight	Total Cooking Time
	2 to 3 lbs (center cut)	Medium Rare: 35 to 40 minutes Medium: 45 to 50 minutes
	4 to 5 lbs (whole)	Medium Rare: 50 to 60 minutes Medium: 60 to 70 minutes

3. Let roast stand 15 to 20 minutes. Temperature will continue to rise 10°F to reach desired doneness and roast will be easier to serve.