Preheat your oven to 450°F (232°C) and prepare your roasting pan.

Spread 3 cups of coarse kosher salt evenly over the bottom of the roasting pan.

Remove the bone-in beef rib roast from packaging and let it come to room temperature for 1-2 hours. Brush with Worcestershire sauce, then sprinkle with black pepper and garlic powder.

Carefully place the seasoned prime rib fat side up on the layer of kosher salt.

Combine remaining kosher salt with 1/2 cup of water to form a damp mixture and press around the roast.

Roast the prime rib in the oven for 15 minutes, then reduce temperature to 325°F (163°C) for 2 to 2 1/4 hours.

Use a meat thermometer to ensure internal temperature reaches 130°F (54°C) for medium-rare.

Remove from oven and let the roast rest for 20 minutes before slicing.