Gourmet Chef Elaine made the 6-pound Standing Rib Roast you see below, resulting in the best prime rib I've ever eaten. The day before, she coated the meat with kosher salt and put it, uncovered, in the refrigerator overnight. Using the reverse sear method, she set the oven at 225 degrees and let the meat roast for a little over three hours until the internal temperature reached the medium-rare temperature of 125 degrees. The roast came out of the oven, and the temperature increased to 500 degrees. Back in the oven for 7-8 minutes to sear the outside. Be careful when you open the oven door, as there will be spitting going on. All the details can be found at the link below.
We bought the roast at our local Dot's Market, where the butcher removed the ribs and then tied them to the roast. That kept the extra flavor that the bones provide while making it much easier to carve. Pro tip!









