Buy a bone-in, prime-grade prime rib, preferably dry-aged.
Season well with salt and pepper, and let it rest, uncovered, on a rack in the refrigerator for at least overnight and up to four days.
Roast in a 200ยฐF (93ยฐC) oven until it hits 125ยฐF (52ยฐC) at the center (around four to five hours for an average rib roast; your mileage may vary). We recommend using a smoker for extra flavor with oak chunks.
Remove from the oven, tent lightly with aluminum foil, and let it rest at least 30 minutes and up to one and a half hours.
Ten minutes before serving, remove the foil and place it back into an oven preheated to its highest possible setting (500ยฐF+, or 260ยฐC).
Roast until well browned and crisp, about 10 minutes.
Carve and serve immediately.
