Our standing rib roast, or prime rib, has three bones – and everyone knows that meat cooked on the bone tastes best. Because it comes trimmed and tied all you need to do is roast it in the oven and keep the center rare for a palate-pleasing experience. After allowing it to rest (a vital step in the cooking process) and presenting the roast whole (optional, but dramatic), simply cut away the butcher’s twine and the semi-detached bones will fall away easily. Using your sharpest knife, carve into 6 or 7 portions.