Buy your roast. You want a standing rib roast or prime rib roast; same thing, different names. Rub your roast liberally with kosher salt. Wrap loosely and refrigerate overnight.
Put roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer into thickest part, not touching bone or fat. Do not add water or cover roast. My meat cutter said "low and slow" to get best flavor, so I followed the directions he gave. Preheat oven to 450 degrees and cook roast for 20 minutes, then reduce the heat to 325 degrees and continue to roast until it is done as you like. We like medium well (150-155 degrees) or well done (over 155 degrees). When you take the roast out, you want to let is "rest" before serving/slicing.
We served with a Horseradish Sauce:
1 cup sour cream
3 to 4 tablespoons prepared horseradish
1 teaspoon ground pepper
1/8 teaspoon Worcestershire sauce
Stir until mixed thoroughly.
