My husband had a hankering for prime rib and he wanted it as rare as possible, so how better to do that then to make it at home. As I was driving, he took the time to google what exactly is a prime rib, it is the rating, not a cut of beef, so it is prime rated beef that happens to be of the rib section. Next they advised to sear the rib roast in the oven at 450 degrees for a half hour and then reduce the heat to 275 degrees for ten minutes to the pound. When he took the rib roast out, it was a thing of beauty and after waiting the traditional ten minutes before slicing into it,  the beautiful shade of deep red was so mouthwateringly tempting where he made that first slice. One of my favorite accompaniments to roast beef of any kind are string beans sauteed with garlic and olive oil. Tonight will be very yummy.