Letting the salt-rubbed prime rib sit for at least 24 hours before roasting it in a low 250-degree oven yields meltingly tender meat. Plus, we cook the bone-in roast slowly for even cooking. Yukon Gold potatoes were a classic complement in our Prime Rib recipe, so we roasted them while the meat rested. We infuse big beefy flavor into the potatoes with the help of the rendered fat trimmed from the roast. Recipe link in bio.