1. Place the pan of meat in a preheated oven at a 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, bake it with the cover on. 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 degrees to be rare, 148 degrees 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 five 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 an eye on the temperature of the meat

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

Rare prime rib- 138 degrees

Medium-rare prime rib- 130 degrees

Medium prime rib - 148 degrees

Well Done, prime rib - 158 degrees