Dry Aging.  If you want your prime rib to have a stronger, richer flavor and a more buttery texture, dry age it.  Place the rib roast on a wire rack in the refrigerator. Place a cake pan lined with paper towels underneath the roast to catch any drippings.  Let it age for 7 days.  Remove from refrigerator and allow it to sit at room temperature for 3 hours.  Shave off any exterior meat that has completely dehydrated with a sharp knife.  Count on a 7-pound roast losing about a pound between a week of dehydration and the trimming.

Roasting.  Adjust the oven rack to the low position.  Pre-heat the oven to 200 degrees.  Generously season the roast with Lawry's and pepper.  Heat a large roasting pan over a burner set to high.  Place the roast in the hot pan and cook on all sides until nicely browned and about 1/2 cup of fat is rendered (about 7 minutes total).  Remove the roast from the pan.  Add another generous coat of Lawry's and pepper.  Set a wire rack in the pan and place the roast on the rack.  Place the roast in the oven for 30 minutes per pound.  Let stand 20 minutes before serving.

Beef Glaze.  Preheat the oven to 425 degrees.  Place the lamb shanks and bones in a roasting pan and drizzle olive oil over all.  Roast until brown (about 15 minutes).  Turn the bones over and brush on the tomato paste.  Roast for another 10 minutes.  Add the vegetables and roast until the bones are deep brown and the vegetables are tender (about 25 minutes).  Put the water in a large stock pot and add enough salt that it is not bland.  Remove the bones and vegetables from the pan and place them in the pot, but leave the juices in the roasting pan and set it aside.  Add the remaining seasonings to the pot.  Place the roasting pan on top of the stove over medium heat.  Pour the wine into the pan and gently scrape loose the sticky brown bits clinging to the bottom, then pour it all into the pot.  When the pot comes to a boil, reduce heat and simmer, uncovered, overnight (or for at least 3 1/2 hours), adding more water as needed.  For a stronger stock, allow it to boil down.  Strain to remove the bones and vegetables.  Salt to taste (error on the salty side for Beef Glaze).  Bring back to boil over high heat.  Reduce heat to medium and cook until thickened to a jelly.  Freeze the leftovers.

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Mushroom Bordelaise Sauce.  Combine the mushrooms, shallot, garlic and Creole seasoning in a skillet over high heat and cook for 30 seconds, careful not to burn.  Add the wine and bring to a boil.  Add the salt and pepper.  Stir in the Beef Glaze and bring back to a boil.  Reduce the heat and simmer for 10 minutes.  Turn the heat to high and cook for 2 minutes.  Whisk in the butter and continue to whisk until thoroughly incorporated.  Stir in the green onions and remove from the heat.  Stir in the pan drippings.

Our comments:  Finally, we have the perfect prime rib!  Dry age in the refrigerator for flavor, brown on the stove-top for looks.  Some people might find the sight of "half a cow" laying open in the refrigerator for a week to be inconvenient and unsightly ... bordering on gross (Allyson knows exactly how you feel).  Try it once and you decide (Hays thinks it's worth it).  Slow roasting yields a roast like you get at a great prime rib restaurant.  For smaller groups you can order a 3-rib roast consisting of "the first three ribs from the loin end."  This recipe may look intimidating, but don't let the three pages of small print deceive you.  What it really requires is advance planning.  Cut the aging and the sauce and you don't even have to plan in advance.  Nothing to it!

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Alternatively, you can smoke the prime rib at 250 degrees for 3 hours, take it out of the smoker and wrap it in foil, and put it in a cooler.  Reheat in a 200 degree oven before serving.