When shopping for quality meat, always look for the USDA shield; USDA Prime or Choice. Pat dry the rib roast with paper towels. No need to French the roast. Combine salt and pepper together in a bowl. Rub meat with the Worcestershire sauce and salt-pepper mixture. Make a day ahead is desired and refrigerate overnight to marinate. Leave prime rib 4 to 6 hours on the counter prior roasting; the internal temp of meat should be at 60ºF/16ºC.
Preheat oven to 475ºF/250ºC. Place the roast, ribs down or fat side up in a heavy stainless-steel roasting pan or baking tray. Sear in the oven for 25 minutes, then lower temperature to 350ºF/180ºC for the rest of the cooking time; about 2 hours. After an hour of cooking insert a meat thermometer in thickest part of beef, not touching bone. Cook until rib roast reaches an internal temperature of 115ºF/46ºC). Remove from oven and do not cover. Let roast to rest for at least 30 minutes before serving. During cooking, the rib roast is going to render lots of fat and not enough jus for a gravy but there is no need for… discard fat. The rib roast will continue to cook as it sets. The internal temperature will rise to 125ºF/52ºC to 130ºF/54ºC. Slice the roast between each bone or cut off all bones at once lengthwise as shown in this video. Scrape out meat left in each bone or save bones for later use for stew, stock, soup etc…The prime rib roast is a bistro classic that can be served with many side dishes such as French fries, mashed potatoes, vegetables etc... Bon appétit!