I searched high and low for a recipe for prime rib. Most of them were difficult so I looked in my mothers old Betty Crocker cook book that is falling apart and got the time and temperatures and did the rest my way. It was the best prime rib I have ever eaten and so easy. It was a Christmas day hit. I will make it often now that I figured it out. I thank my Mother for that old cookbook. Enjoy!
Make 4 slits in the prime rib and insert a garlic clove.
Rub the prime rib with the Montreal steak seasoning. Pour 2 cans of low sodium beef broth in the bottom of a roasting pan. Place a rack in the pan and place the prime rib on the rack with the bone down so the meat stands up. Bake the prime rib for 25 mins per pound for medium rare. When an instant read thermometer reaches 125, it is rare. When it reaches 135, it is medium rare. Medium well would be 155 and well done would be 160. When you pull it from the oven, let it rest on a cutting board with foil loosely around it for 15 mins.
You can make aujus from the drippings after you remove the fat. Serve with your favorite horseradish sauce.