Prime rib roast (allow 1/2 to 1 lb. per serving)
seasoned salt
garlic salt
pepper

Rub prime rib with garlic salt, seasoned salt and pepper. Place roast, fat side up in shallow pan (a rack is not needed as the bones will act as a rack).

Insert meat thermometer in center of meat roast in slow oven at 300°F. Allow 20 minutes per pound for rare, add about 30 minutes longer for medium and 3/4 of an hour for well done. Be sure to watch your thermometer as roasts differ in size.

Remove from oven and let roast stand a few minutes before carving. Skim fat from drippings and make au jus by adding a little water to drippings.