Preheat oven. Place roast fat side up, in a shallow baking pan and insert meat thermometer into center of roast. Rub with 'Prime Rib seasoning'.
There are several methods for cooking a beef rib roast. There is the slow method where the oven temperature is set around 200 to 225 degrees and the meat is cooked at a rate of 23 to 24 minutes per pound. This method is common where large upright ovens are used.
The second and probably the most popular is using a medium heat of 325 degrees and cooking for 17 to 20 minutes per pound. Another method is a searing method where the roast is cooked at 450 degrees for about 30 minutes and than at 325 degrees for 13 to 15 minutes per pound or until the meat thermometer reaches 5 degrees under desired temperature. This is because the internal temperature will continue to rise about 5 degrees after it is removed form the oven.
When beef is done, place on warm large platter and let stand 10 to 15 minutes for easier carving.
The final temperature for medium rare will be 140 to 145 degrees.