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If you have time, salt your prime rib the night before. Pre-salting helps the roast release some moisture. Using a sharp knife, cut 1-inch crosshatch pattern across the top. Massage kosher salt all over the meat and into the crosshatch. Put in the fridge uncovered overnight (up to 96 hours).

1. Remove the roast from the refrigerator 2 or 3 hours before cooking.
2. Preheat the oven to 450 degrees F.  Make room for the roast in the oven by adjusting the oven rack to lower-middle position if needed.
3. Rub the meat with olive oil. Extra Tip: Rub butter on the cut ends of the roast.
4. Then, coat the oil with pepper. Or, we love a pepper/herb mixture with rosemary and herb.  Press the herbs into the meat to adhere.
5. Boil potatoes in a large pot of salted water until fork tender, about 10 minutes. Drain. Peel and halve each potato crosswise. 
6. Place the roast with rib bones down into a roasting pan in the oven. Insert an oven-safe meat thermometer into the center of the roast, not touching any bone.
7. Brown the roast at 450°F temperature in the oven for 20 minutes, or until the roast is nicely darkened.
8. Lower heat to 350 degrees and continue to roast, basting every 15 minutes with pan juices, for 1 hour more. After an hour, add the potatoes. Toss to coat. 
9. Continue roasting about 45 minutes more, until the thickest part of roast registers 130 degrees on an instant-read thermometer (avoiding the bone) for medium-rare. Or, 140 degrees for medium.
   (The total cooking time should be about 2 hours.)
10. Transfer roast to a cutting board (keep fat and pan juices in roasting pan for Yorkshire pudding) and let rest for 15 to 20 minutes. By giving the roast time to rest, the meat will be juicier and tastier. 
11. To carve, cut between each rib, then cut each slice into desired portions. Serve with horseradish sauce, if desired.