<p>My prime rib is similar to silpat’s, but more extreme: Cook the roast on the lowest temp the oven will do, 150-180 depending on the oven. When the temp on the remote thermometer (so not an instant read causing you to open the door, but one with the probe in the beef and the remote gauge outside the oven) is about 10 F below your desired temp, take the beef out & tent it with foil. You can let it sit anywhere from 30 minutes to 2+ hours whilst cooking the other sides.
I put mine back in for about 10 minutes at 525-550F, it crisps the outside and cooks another 10F.</p>
<p>We like super rare, so I take it out at about 110F in the middle or 115F near the end, then cook it to 120F in the middle, perfect rare meat. One caveat, you get very little drippings in this method until the final bake off and I like to be making the au just during that last bake, so I add some beef fat or even bacon grease to the pan when the roast is cooking. Then I use about 2 C red wine, reduce to be thick, then add 4 C beef broth or stock and reduce 1/2 for au jus.</p>
<p>@shellz rib eye is what you want for prime rib, I always get bone in.</p>