Take the roast out of the refrigerator about an hour before you plan to roast it. Keep it covered. This allows the roast to come to room temperature so it will cook evenly throughout.

Preheat the oven to 450 degrees Fahrenheit. Place the roast bone side down in the roasting pan. If the roast is boneless, place it fatty side up in the pan. Roast for 15 minutes then turn the heat down to 325 F for the remaining roasting time. Rare is 13 to 15 minutes per pound, medium rare is 15 to 17 minutes per pound.

Place the meat thermometer into the roast about 45 minutes before the estimated time the roast will be done. The thermometer should not rest against a bone or in fat. Remove the roast from the oven when it is about 5 degrees less than the doneness you prefer. Rare roast beef is 125 F in the center so remove at 120 F. Medium rare roast beef is 130 to 140 F, so remove at 125 F. The roast will continue to cook. Let the roast rest about 15 minutes covered loosely with aluminum foil. This redistributes the juices throughout the roast.

Create a béarnaise-flavored mayonnaise as one option for your prime rib slider. Combine chopped tarragon, chervil and scallions -- a ratio of one part each of the herbs to eight parts mayonnaise works well.

Top the slider with a combination of grilled onions, sauted mushrooms and bacon slices.

Use simple toppings such as cheddar cheese, steak sauce, plain mayonnaise, mustard and ketchup if you don't have the time to prepare your own topping.

Place the slider buns on a cookie rack cut side up. Broil in the oven until the buns are toasted. Watch carefully because they go from brown to burnt very quickly.

Spread the béarnaise-flavored mayonnaise or your choice of topping on the bottom and top of each cut side of the bun.

Slice the roast beef very thinly, no more than one-eighth of an inch thick. Pile it an inch high on the bottom part of the buns. Cover the prime rib with the top half of the bun and serve.