I like the oven method Jim and others have suggested a lot. However, the surest way to get a perfectly cooked prime rib, in my opinion, is the sous vide method. I like to finish it on a very hot oak wood fire. You can literally guarantee how it will turn out. What's more, it will be the same color from edge to edge with a good sear without the gray over-cooked edges and a too rare center. Perfect every time.
Good darned call! Haven’t tried to sous vide one yet. Maybe for Christmas!
