Best way to prepare a bone-in prime rib roast

I'm picking up a prime rib roast on Christmas Eve and I'm looking for suggestions on how to prepare it. The meat guy at the store suggested a method where you bake it totally encased in rock salt. (He said that they use salt from the water softener when he does one in the deli dept at the store, and when done, he knocks off all the salt and puts the salt back in the softener). I'd save the salt for use on the sidewalk thumbsup01 Anyone have any success stories they'd like to share?

Thanks in advance! :grin:

That does sound good. We picked ours up Saturday and its precooked (rare) and I will probably cut a couple of good slabs off and put them on the charcoal grill to warm up and get that good smoky taste. I have never had one in the raw state you had to cook from scratch. The remainder of ours I will shave thin for French dips.