1. Place the pan of meat in a preheated oven temperature of (250°F) = (121°C) degrees.

2. Season the roast and cook the fat side up uncovered in the oven. If you use an electric roaster you will bake it with the cover. If you bake a prime rib in a roaster pan, you will not cover the meat with the lid.

3. A meat thermometer is recommended to ensure the desired doneness.

4. Remove the roast from the oven when the temperature hits 138 to be rare, 148 to be medium, and 158 degrees to be well done.

5. Larger roasts may cook faster than the times listed, so watch over your thermometer.

6. Your roast will continue to cook for approximately 5 additional degrees once removed from the oven or roaster.

7. Let the roast sit for at least 15 minutes before you start to carve it. Oven temperatures vary so much, please keep your eye on the temperature of the meat.

The following temperatures will vary, so these times are approximate.

1. 4-6 pounds: 2-1/2 to 4 hours

2. 6-8 pounds: 4 to 5-1/2 hours

3. 8-10 pounds: 5-1/2 to 6 hours

4. 10-12 pounds: 6-1/2 to 7 hours

5. 12-16 pounds: 7-9 hours