Remove the roast from its packaging and rinse well.
Pat it completely dry, and wrap completely with 2 to 3 layers of cheesecloth.
Place on a rack on top of a sheet pan in the back of your refrigerator with the fat side up.
After 24 hours, remove the cheesecloth and discard.
Wrap meat with a new piece of cheesecloth and return to the refrigerator.
Leave undisturbed for an additional 3 to 9 days. (The longer you leave it the more you intensify the flavor of the meat.)
Remove the roast from the refrigerator.
Remove remaining cheesecloth.
Cut away excess fat and trim the ends and any discolored hard portions of the roast before preparing for the oven.
Now for cooking it head to my EASIEST PRIME RIB EVER RECIPE. (The link is above the recipe card)