Cut the rib bones away from the meat. You can cut them completely away, but I usually cut the majority off, and leave a bit still attached. You can ask your butcher to do this for you, as well.

Tie the rib bones back to the meat with kitchen cooking twine. If you've never done this before, look up a great YouTube video for trussing meat - I mention my favorite video above.

Generously, salt and pepper the entire prime rib. You're looking for a nice, thick salt and pepper crust, so feel free to use plenty. You can add the salt and pepper up to 24 hours in advanced if you like.

Approximately 3 hours before cooking time, set the prime rib out on a clean surface to bring it to room. Prepare to

Preheat the oven to 500ºF.

Spray the bottom of a roasting pan with oil, and then add the prime rib on top of the roasting pan shelf, bone side down and fat side up (don't use foil, just cook the prime rib directly in the pan on the rack so you get the drippings in the bottom to make your au jus later). Once the oven is heated up, slide the pan in the oven and close the door. From here on out, you're not allowed to open that oven door. No peeking.

Cooking times at 500ºF are 5 minutes per pound, so a 3 pound prime rib would be cooked for 15 minutes and a 4 pound prime rib would be cooked for 20 minutes.

After the initial cooking time and without opening the oven, turn the temperature down to 325ºF and continue to roast. You'll cook at this temperature for 13-15 minutes per pound for rare and 15-17 minutes per pound for medium. So, for a 3 pound roast, you'd be fine at cooking it for 45 minutes, and for a 4 pound roast, you'd be fine at cooking it for 1 hour.

At the end of the day, it's best to cook to internal temperature. For a rare prime rib, you'll be cooking the prime rib to 115ºF, and for a medium-rare prime rib, you will be cooking the prime rib to 120ºF.

When the prime rib has reached the right internal temperature, remove it from the oven, place it on a clean carving board, and tent with foil for 30 minutes.

After rested, remove the kitchen cooking twine and the bones (see above for ideas on what to do with the bones). The prime rib should be sliced long ways - the same way the bones were facing - to your desired thickness. If the end pieces are a bit cooked, that's okay, there's always someone in the group that likes that outer-crust. Serve with au jus or horseradish sauce.

This recipe for au jus makes about 1 1/2 cups of au jus. While the prime rib is resting, place the roasting pan on your stove top, and turn the heat to medium to medium-low on two of the burners under the pan.

Cook the drippings with Worcestershire, red wine, and shallots. Scrape up any cooked on brown bits as the au jus slowly boils. Cook until the shallots are translucent to browned.

Reduce the heat to low, add the beef broth, and simmer until reduced slightly. If you want a slightly thicker sauce, whisk in a teaspoon or two of corn starch and cook over a higher heat while stirring constantly. Don't be tempted to add anything to the au jus just yet. As is, it goes perfectly with the prime rib, but after tasting it with the meat, if you feel it needs something, make notes for next time. Pre-tasting and adjusting before dipping the prime rib in can lead to bad results, I promise.

Mix together horseradish, apple cider vinegar, Dijon, and sour cream.