The classic prime rib roast presentation is "with bone". It's pretty, very flavorful and the bones help insulate the meat while cooking for a juicy tender result. Some people love the bones! A prime roast without the bone is called a ribeye roast or boneless prime rib. The advantages of this kind is more even seasoning and ease of carving. Both cuts are excellent. Some chefs cut the bones off the prime rib, season the roast, then tie the ribs back on.