Recipe(tried): The Best Prime Rib

Greg's Prime Rib

5 to 6 lb rib roast (bone in or out)
McCormick Grill Mates Montreal Steak Seasoning
Garlic Salt
Onion Salt
Lawry's Seasoned Salt
Celery Salt
Olive Oil
Morton's Rock Salt

Preheat oven and cook at 450 degrees.
Using a large disposable roasting pan make a bed of the rock salt in the pan. Place rib roast on salt layer (if rib in roast place ribs down). Coat roast with olive oil. Sprinkle a generous amount of the Grill Mates Steak Seasoning all over the roast almost covering completely. Next sprinkle small amounts of garlic salt, onion salt, celery salt and Lawry's Seasoned Salt on roast. Place a meat thermometer in center of roast where the end of the probe is in the middle of the meat. Make sure tip of probe is not in the fatty portion of the roast. Now cover entire roast with the rock salt so that it is not visible. Do not place aluminum foil over roast. Place in oven and cook until about 15 degrees prior to your doneness. Rare=140 degrees,Med rare=145 degrees (the best),Med.=160 degrees and Well done=170 degrees. Remove from oven and let rest about 20 minutes. Roast will continue to cook during this time. Remove roast from salt crust and carve.
Hint: If you are cooking a rib in roast have butcher remove bones and tie bones back with butcher string just as they were removed. This will keep you from having to cut away bone while it is hot but you will still get the flavor from the bones. YOU WILL NOT BE DISAPPOINTED WITH THIS RECIPE!

Serve with fresh ground horseradish!