Having read the Prime Rib turned into Eye of Round post, I'm now feeling somewhat inspired to do prime rib tomorrow. I have one in the freezer. What is the best way to approach this hunk of beef? I did some low and slows before on roast and although they were OK, they weren't fatty enough for that sort of cook. But in this case, I'm wondering about a reverse sear style cook to get up to 120 or so and then blast the crust. Probably just throw on a heavy salt/pepper rub.
Mt Elgin Ontario - just a Large.