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Sear the rib roast (prime rib) for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do Not Cover the roast.rime Rib Roast (standing rib roast), at room temperature (very important) 2 tablespoons butter, room temperature. Preparation: Preheat oven to 450 degrees F. Pat the room-temperature standing rib roast (prime rib roast) dry with paper towels or napkins.
Place the prime rib in the oven. Check the temperature of the prime rib. A rare prime rib is ready when the internal temperature has reached 105 degrees. Otherwise, cook the prime rib to 115 degrees. Do not exceed the 120 degree mark or your prime rib will become dry. Remove the prime rib from the oven.Remove the salt layer from the prime rib. Place a thermometer into the prime rib, and remove the salt with a paper towel. While the salt is removed, the temperature of the prime rib will climb. Do not cut the meat until the temperature has leveled off. Cut the prime rib and serve.emove the prime rib from the oven. Remove the salt layer from the prime rib. Place a thermometer into the prime rib, and remove the salt with a paper towel. While the salt is removed, the temperature of the prime rib will climb. Do not cut the meat until the temperature has leveled off.