Prime Rib Roast III

1 boneless or bone-in beef rib roast, trimmed and tied
Kosher salt, to taste
Freshly ground black pepper, to taste

The night before cooking, unwrap the roast and let the meat sit on a sheet pan with a rack, uncovered, in the refrigerator.
Two and a half hours before roasting, take the prime rib out of the fridge and let it sit at room temperature.
Finally, 30 min before roasting, pre-heat oven to 200.
Season the meat generously with Kosher salt and freshly ground black pepper.
For a boneless prime rib, set the roast in a roasting pan with a rack, fat-side-up. For a bone-in roast, just set the meat bone-side-down directly in the roasting pan. Insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone. If using a digital probe thermometer, set it to alert when the meat hits 128.
When the oven is heated, transfer the roast to the oven and roast until the meat's internal temperature reaches 128, which will be another 2 1/2 to 5 hours, depending on the size of roast.

When the temperature hits 128, take the meat out of the oven and transfer it to a cutting board and cover it with foil. Leave the thermometer in!
As soon as the roast is covered with foil, turn your oven up to 500.
Because the prime rib was roasted at 200 F, there won't be much carryover cooking and don't need to rest it for very long. Once the roast is out of the oven, the temperature should rise to 130, which is perfect medium-rare, and within 20 min or so it will drop back down to 120.
By which time, the oven will have fully reached 500. Now, put the meat back in the oven and let it roast on super-high for 6 to 10 min or until there's a lovely brown crust on the outside. Then take it out, carve right away. Serves 6-8