I received this recipe from the manager of a family owned meat market and have been using it for many years it always turns out perfect. Good Luck!! 1. Select a standing aged prime rib roast, well marbelized with white or cream colored fat. (Follow these same instructions for any size roast.) 2. Let meat stand at room temperature for at least one hour before cooking. 3. Preheat oven to 375F degrees. Rub meat with salt; sprinkle with pepper. Place meat fat side up in a shallow roasting pan. DO NOT COVER; DO NOT ADD WATER. 4. Put roast in oven; cook for just ONE HOUR. Turn off heat, BUT DO NOT OPEN OVEN DOOR AT ANY TIME UNTIL READY TO SERVE. 5. Regardless of the length of time meat has been in the oven - 30 or 40 minutes before serving; TURN OVEN ON AGAIN; reset temperature controls to 375F degrees. Cook meat for those remaining 30 or 20 minutes. 6. NOW OPEN OVEN DOOR; remove roast to serving platter. Garnish with parsley. The meat will be very brown and crisp on the outside. Carve thin slices, you'll find it beautifully pink all the way through, juicily oozing the succulence which proves that the meat is a medium rare.