Slow Roast at 250° F | 4+5 hours
Oven Sear at 500° F to 550° F | until browned 

ONE-FOUR DAYS BEFORE FEASTING
1. Pat your Prime Rib with a heavy sprinkling of salt and pepper. You can use a thin layer of olive oil to make the S&P stick. 
2. Place the Prime Rib on a rack, bone down and fat cap up. Leave it uncovered in the fridge for a minimum of 24 hours, and up to four days. Allowing the surface of the meat to dry out leads to better browning during the roasting process. 

DAY OF COOK AT 250° F UNTIL INTERNAL TEMPERATURE REACHES 125°F - ABOUT 4-5 HRS
1. Preheat your oven to 250° F. When your oven reaches temp, place the racked meat in a large roasting pan in the center of the oven. 
2. With a meat thermometer at the ready, cook until the internal temperature reaches 130°F. Test for doneness in multiple locations, taking an average of all your temperatures.
3. When you’ve achieved the ideal temperature, remove the meat and let it rest for up to 30 mins.
4. Crank your oven to the highest possible temp (500° F to 550° F for most home ovens.) If you have convection, use it.
5. Return your meat to the oven and cook for 6-10 min until the exterior is crispy brown.
6. Once it is a golden sight to behold, pull the meat, tent it with foil, and let rest for 20-30 minutes.

CARVING THE MEAT
1. To remove the bones, lift the meat with one hand, and using a sharp knife, follow the contours of the bone.
2. Slice the meat thinly.
3. Make a pan sauce or pour those delicious juices right over the meat.
4. Finish the sliced meat with a hefty pinch of finishing salt. (Cliff likes hitting it with a generous dollop of EVOO and then salt.)
5. Give Dad the bones to gnaw on.

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