Tailgate recipe cooked on a grill.

Roast at 200 degrees 1 hour per pound.

Recipes and tips on selecting, preparing, cooking and carving a beef prime rib roast.

Offers three prime rib recipes: Prime Rib with Horseradish Cream, Marinated Prime Rib, and Peppery Holiday Prime Rib of Pork.

Newsgroup recipe featuring a blend of spices.

Prime rib recipe using buffalo meat.

A chart to be used as a guide for knowing how long to cook prime rib at certain temperatures.

From Zatarain's Creole Seasoning. Serve with natural gravy and a sour cream horseradish sauce.

A prime rib recipe seasoned with lemon juice, olive oil, rosemary, garlic and pepper.

A recipe for blackened prime rib from the Chefs Table Restaurant of New Orleans.

A technique for cooking prime rib.

Utilizing garlic, onions, peppercorns and rock salt.

A recipe for preparing a medium rare roast.

Instructions for preparing a roast seasoned with salt, pepper, and garlic.

Marinade consists of garlic, olive oil, salt, pepper and thyme.

Prepared in a large kettle grill, over coals.

Emeril's kicked-up variation on prime rib.

A technique used with pork, and works with beef as well.

Relies upon garlic, thyme and pepper to season prime rib roast.

Recipe for prime rib or standing rib.

Presented by King George IV Inn, Charleston, South Carolina.

Slow roasted rib roast.

Provides step by step instructions with photos and reader comments.

Fourteen different recipes including salt-crusted, with wine, blackened, mustard-coated, herbed, with horseradish cream, Cajun, and basic cooking instructions.

St. Ignatius Church Shelter recipe; gives nutritional and caloric information along with food exchanges.

Two recipes featuring the use of rock salt and other seasonings.

Includes a Zinfandel sauce recipe.

Recipe from Haverhill Beef Butcher Shop and Meat Market, Haverhill, Massachusetts.

Simplest of recipes for preparing a rare prime rib roast.

A recipe for prime rib from Paul Prudhomme's Louisiana Kitchen.

From the Wine Lover's Cookbook.

Relies upon a commercially prepared seasoning, but gives equivalents for other spices and instructions for using a smoker oven.

From Barbecue and Grilling at About.com.

Prepared with dry rub seasonings then slow smoked.

Grill this 8 lb. roast in a smoker for 3 or 4 hours.

From Borga's Hideaway Vacation Rental, Scottsdale, Arizona.

Serve with horseradish.

Includes cutting and slicing tips.