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Either the night before or at least 2 hours prior to cooking your prime rib, rub the roast all over with olive oil and generously sprinkle it with one of the following seasoning blends:
Place in the oven and cook until the center of the roast registers 120 -125°F on an instant-read thermometer. This takes about 3½ to 4 hours. Remove the prime rib from the oven and tent loosely ...
Rub the mix liberally over standing rib roast. Let it sit at room temperature about 30 minutes before roasting. This takes the chill off the meat surface, which aids in browning.
Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve the ribs with egg noodles.
Preheat oven to 225°. Remove the ribs from the fridge and add the lemon-lime soda and orange juice to the roasting pan. For best results, pour the cooking liquid around the ribs and not over top.
"Famous Prime Rib" – a 32-ounce bone-in prime rib, (certified Angus beef prime rib, dry-aged for 28 days), wet-rubbed with veal demi-glace, dry-rubbed with salt & pepper), oven-roasted for 4 + 1 ⁄ 2 hours to a medium rare, sliced and served with a baked potato with butter and sour cream and sautéed green beans.