Fool Proof Prime Rib

I prefer the reverse sear - the exact opposite of the method in op's video. The RS is a long cook at low temps, followed by the sear at high temps just before serving. It will hold for a long time waiting until the rest of the meal is ready to serve. This gives the cook more leeway especially if your guests are late or your other dishes don't finish cooking on time(cook has too many vodkas.) It also produces rare meat from edge to edge. I also find that 500F w a prime grade prime rib is a smokey, fire alarm triggering event.

I also have the butcher do an "off and on." The bones are sliced off the eye and tied back on w butcher twine. It cooks exactly the same and it's one less thing to waste time when you're trying to get the meal on the table.