Prime rib is the best cut of beef and is often referred to as the "king" of beef cuts [source: Simply Recipes]. It's rather expensive, but well worth the money. It's sometimes referred to as a "standing" rib roast, because all you have to do is stand the roast on the bones in a pan and bake [source: Simply Recipes]. Convection ovens cook much faster than conventional ovens, because they have fans that circulate the hot air, speeding up the cooking process [source: partselect]. The best way to cook a prime rib is to begin the procedure on a high temperature to obtain the perfect brown exterior, and then reduce the temperature until the inside is cooked well. The only tool you will really need is a food thermometer.

The total amount of cooking time for a rare roast is approximately 15 minutes per pound (500 grams), and 18 to 20 minutes per pound (500 grams) for a medium-rare roast. The temperature inside the beef should measure 115 to 120 degrees Fahrenheit (46 to 49 degrees Celsius) for a rare roast, and 125 to 130 degrees Fahrenheit (52 to 54 degrees Celsius) for a medium roast.

Here's what to do:

  1. Take your roast out of the refrigerator a few hours before cooking, so that it will reach room temperature.
  2. Preheat the oven to the highest temperature possible.
  3. Lightly season the roast with salt and spices.
  4. Place the roast in a roasting pan, rib side down and fat side up.
  5. Insert the food thermometer into the thickest part of the roast. Make sure it doesn't touch the bone.
  6. Place the roast in the oven. After 15 minutes, reduce the temperature to 325 degrees Fahrenheit (163 degrees Celsius).
  7. Check the inside temperature of the roast a half hour before you expect the roast to be ready, to see if it's reached the desired temperature. You may have to let it cook a bit longer.
  8. Take the roast out of the oven once it reaches the desired temperature.
  9. Cover it with aluminum foil for 20 minutes before carving it [sources: Simply Recipes, Cooking].