It is most often roasted "standing" on the rib bones so that the meat does not touch the pan.

An alternative cut removes the top end of the ribs for easier carving.

Rib-eye steaks are cut from a standing rib, boned with most of the fat and lesser muscles removed.

While the cut is often referred to as "prime rib", the USDA does not require the cut to be derived from USDA Prime grade beef.

[1] A slice of standing rib roast will include portions of the so-called "eye" of the rib, as well as the outer, fat-marbled muscle (spinalis dorsi) known as the "cap."