To make Lawry's roasted prime ribs of beef, sprinkle Lawry's seasoned salt on the fatty cap of a 4-rib standing rib roast and cook it in a heavy roasting pan at 350 degrees Fahrenheit. Cook it until the meat thermometer reads 130 to 140 degrees Fahrenheit.
For additional flavor, spread rock salt on the bottom of the roasting pan and place a wire roasting rack over the salt. Place the roast on the rack with the fatty side up, and don't allow any rock salt to touch the beef. Insert a meat thermometer into the thickest part of the roast, avoiding the bone. Preheat the oven to 350 degrees Fahrenheit. Cook the roast until the internal temperature of the meat is 130 degrees Fahrenheit for rare or 140 degrees Fahrenheit for medium. Remove the roast and let it stand for 20 minutes, then carve it across the grain with a sharp knife.
For a side dish, serve creamed spinach a la Lawry's. To prepare the dish, drain two 10-ounce packages of thawed, frozen spinach and chop finely. Fry 4 slices of bacon, then drain them, chop them, and set them aside. Sauté 2 minced garlic cloves and 2 minced onions in the bacon drippings. Add flour and Lawry's seasoned salt and pepper, and blend the ingredients thoroughly. Slowly stir in 2 cups of milk until thickened, then add the spinach and bacon. Cook all the ingredients until they are hot.