Note: This roast is best if prepared (through step 4) 8-48 hours ahead.

• Spray a V-rack (that will fit in a large roasting pan) or a wire rack (that will fit in or across a rimmed baking sheet) with nonstick cooking spray.
• Leave the twine in place and score (cut slits across) the fat-cap with a sharp knife.
  7 pound prime rib roast
  
• Generously season roast with kosher salt (about ½ teaspoon per pound) and pepper and place the roast, fat-cap up, on the prepared V-rack or wire rack.
  Kosher salt, Freshly ground black pepper
  
• If time allows, place the prepared roast, uncovered, in the refrigerator overnight or up to 48 hours before roasting. This will allow the salt to penetrate the meat more thoroughly and will improve browning.
• When ready to cook the roast, remove it from the refrigerator 1 hour before cooking. and preheat the oven to 200°F.
• Sprinkle with more kosher salt and freshly ground black pepper, garlic powder, and smoked paprika.
  Garlic powder, Smoked paprika
  
• Place the roast in the oven and cook until the center of roast registers 115°F. Begin checking the internal temperature at 3 hours and then every 15 minutes, thereafter, until it reaches the desired temperature.
• Turn off the heat and leave the roast in the oven until it reaches 125°F (rare) on an instant-read thermometer, 130°F (medium-rare), 135°F (medium).
• Remove roast from the oven and tent loosely with foil. Allow it to rest 15-30 minutes.
• Meanwhile, set the oven to 500°F.
• About 10 minutes before serving, remove the foil, sprinkle the roast with freshly ground black pepper and place the roast back in the oven. Cook until it is beautifully browned and a little crisp on the outside.
• Transfer the roast from the oven, cut the twine holding it together and remove the bones.
  
• Serve immediately with brandy peppercorn sauce.
  Brandy Peppercorn Sauce