Preheat your oven to 250°F and prepare a rack in the lower third.

Ask your butcher to remove the bones and tie them back on.

Generously rub salt and freshly-cracked black pepper all over the roast.

Place the seasoned prime rib in the refrigerator uncovered overnight.

Remove from the refrigerator two hours before cooking and keep it covered loosely with foil.

Place the seasoned prime rib on a v-rack in a roasting pan, fat-cap side up.

Monitor the internal temperature while roasting, aiming for 120-125°F for rare or 128-130°F for medium-rare.

Tent the roast with foil and let it rest for 30 minutes after reaching the desired temperature.

Crank the oven to 500°F and sear the roast for an additional 5-10 minutes.

Slice against the grain and serve with the sauce.